Slow Cooker Teriyaki Chicken is everything a weeknight dinner should be—effortless, flavorful, and family-approved. This dish brings tender chicken thighs and rich teriyaki sauce together in one pot, then serves it all over fluffy rice for the perfect no-fuss meal. Whether you’re juggling work, school pickups, or just want to keep things easy, this crockpot recipe has your back.
Even better? It only takes a few minutes to prep in the morning. By dinnertime, you’re greeted with juicy chicken and a sweet-savory sauce that thickens beautifully without hovering over the stove. And since it’s made in the slow cooker, clean-up is a breeze!
Teriyaki has roots in Japanese cooking, where “teri” means shine and “yaki” means grill. While this version skips the grill, it still delivers that classic glossy, flavorful finish—with none of the hassle.
Perfect for meal prep, lazy Sundays, or any time you want takeout flavors made at home—this is your new go-to.
Recipe Yield: 4 servings
INGREDIENTS
1 ½ lb boneless, skinless chicken thighs
¾ cup teriyaki sauce (store-bought or homemade)
2 tbsp brown sugar
1 tsp garlic powder
1 tsp grated fresh ginger (or ½ tsp ground ginger)
1 tbsp cornstarch + 1 tbsp cold water (for thickening)
2 cups cooked jasmine or basmati rice (for serving)
Optional toppings: sesame seeds, sliced green onions
INSTRUCTIONS
1. Prepare the slow cooker:
Lightly grease the inside of a 4–6 qt slow cooker or use a liner for easy cleanup.
2. Add ingredients:
Place chicken thighs into the slow cooker. Pour in the teriyaki sauce, brown sugar, garlic powder, and ginger. Stir to coat the chicken evenly.
3. Cook low and slow:
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender and easy to shred.
4. Thicken the sauce:
In the last 15 minutes of cooking, whisk together cornstarch and cold water. Stir into the slow cooker. Cover and let the sauce thicken as it finishes cooking.
5. Shred and serve:
Shred the chicken with two forks right in the slow cooker. Stir to coat with the thickened sauce. Serve warm over hot rice. Garnish with sesame seeds and green onions if desired.
Helpful Tips to Perfect This Recipe
- Use Chicken Thighs for Juiciness: They stay tender and soak up the teriyaki flavor better than breasts.
- Thicken Sauce Before Serving: A quick cornstarch slurry added near the end gives that signature glossy finish.
- Meal Prep Friendly: Store leftovers in separate containers—rice on the bottom, chicken on top—for easy reheating.
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