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Teriyaki Chicken Thighs

This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. —Gigi Miller, Stoughton, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 3 pounds boneless skinless chicken thighs
  • 3/4 cup sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cider vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 4 teaspoons cold water
  • Hot cooked rice, optional

Directions

  • Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
  • Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Test Kitchen Tips
  • Boneless skinless chicken thighs work well in the slow cooker. The meat shreds easily, yet stays moist due its slightly higher fat content.
  • When making sauce, heat the liquid to boiling before you stir in the cornstarch mixture. Since you only have to stir the liquid after cornstarch has been added, this gives you hands-free cooking time.
  • These 40 chicken thigh recipes are unparalleled in flavor!
  • Nutrition Facts
    5 ounces cooked chicken with 1/3 cup sauce: 342 calories, 12g fat (3g saturated fat), 113mg cholesterol, 958mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 33g protein.

    Reviews

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    Average Rating:
    • Ami
      Oct 3, 2020

      Everyone loved it! Know your crockpot, though. If it runs hot, you will not need 4-5 hours. I cooked it for four, but I will cook it for about three hours next time. I didn't move the chicken to a platter. I kept it in the crockpot and threw in a bag of frozen broccoli while I made the sauce. After the sauce was made, I poured it back over the chicken/broccoli while the rice was cooking. Easy and delicious!

    • Edward
      Jun 29, 2020

      Why not just use teriyaki sauce and chicken? Simple 2 ingredients.

    • Katie
      Jun 9, 2020

      Wow!! I just made this and can't stress to you how delicious this was. I adjusted the recipe because I didn't have 3 lbs of chicken. I had less than 2 lbs so I reduced the amount it called for by half. I also didn't use the low sodium soy sauce since I didn't have any on hand. I just used the regular and it tasted fine so I'm not sure why everyone commented on how salty it was. Must try!

    • Janet
      May 16, 2020

      Great! Works well with chicken legs. Used brown sugar rather than white. Sauce did not thicken up as well as expected

    • JGa2595176
      May 8, 2020

      We are a garlic family, so this was a great recipe for us. My kids had seconds, so this momma was thrilled. The meat was fork tender and the sauce was a nice mix of sweet and savory (between the sugar and the soy sauce.) Would make again! Plenty for 2 meals this this family of 4.

    • joni
      May 3, 2020

      My favorite for sure! Easily translates left overs into BBQ sandwiches the next night. Love this!

    • Kimberley
      Apr 27, 2020

      We all loved this recipe; adults and children alike. I've made it twice. The second time with rice vinegar and I thought that was better than cider vinegar.

    • katecrid47
      Oct 28, 2019

      This was super easy for a weeknight meal! The family loved it! I used bone in thighs and cooked it for 8 hours. Will definitely make again! Thanks for sharing!

    • roodootwo
      Oct 22, 2019

      Super delicious, very tender and tasty! Will definitely make again!!

    • recipehound54
      Sep 30, 2019

      I’ve made this dish 2-3 times, changing the recipe slightly each time. The first time I followed the recipe exactly; the chicken was over cooked and the sauce seemed bland. The most recent time, I used brown sugar, cooked the chicken less than suggested (about 3 1/2 hours), doubled the cornstarch/water and it was the best attempt yet. Simple and tasty!