Slow Cooker Teriyaki Chicken {Freezer Meal}


Oh man, was this Slow Cooker Chicken Teriyaki good. Yes, I do repeat. This is a GREAT SLOW COOKER RECIPE. I have tried one too many slow cooker recipes that have failed to impress me but this one is a keeper. Another great perk of this recipe is that it’s freezer friendly!

I actually doubled this recipe the first time I made it. I made one to eat fresh and then froze this one for an upcoming busy week when cooking is going to be a stretch. Here’s a snapshot of it before it went into the freezer.

See you soon little chicken thighs!

It's hard to believe this teriyaki chicken can be so flavorful in the slow cooker! Such an easy dinner idea. Freezing instructions included. #easydinner #freezerfriendly #chickendinner

To get that lovely glaze on the chicken it does take one extra (but easy) step. After the slow cooker has done its job, you simply boil the marinade for a few extra minutes and then coat the chicken with it. Easy peasy.

Serve it over some rice and you have yourself an easy weeknight meal!

Freezer Friendly, slow cooker teriyaki chicken. It's hard to believe a meal this flavorful comes from a slow cooker! Such and easy dinner idea.

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours and 10 minutes
  • Yield: 6 1x
  • Category: Freezer Meal
  • Method: Slow cooker
  • Cuisine: Japanese


This fast, healthy chicken teriyaki dinner will thoroughly impress your family and friends. The best part – it’s made in the slow cooker, so you have very little work to do!


  • 2 pounds bone-in, skin-on chicken thighs
  • 1/2 cup soy sauce
  • 1/2 onion, diced
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup cold water
  • 3 tablespoons cornstarch


  1. Place chicken in the slow cooker.
  2. In a medium mixing bowl combine soy sauce, onion, garlic, vinegar, brown sugar and honey. Mix it all together and then pour it over the chicken in the slow cooker.
  3. Cook on low for 4-5 hours or high for 2-3 hours until internal temperature registers to 165°F.
  4. When chicken is done, remove it from the marinade and pour marinade into a medium sauce pan.
  5. In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy.
  6. Pour the cornstarch into the teriyaki sauce mixture, and whisk to combine. Bring the sauce to a boil over medium-high heat, and let it cook for about 1-2 minutes or until thickened. Remove from heat.
  7. Pour the sauce on top of of the chicken until it is well coated. (This won’t take all of the marinade–you will have some remaining).
  8. Optional: Using two forks, shred the chicken and serve over rice.


Freezer Meal Instructions: To Freeze: Place the chicken and all of the marinade ingredients (minus the water and cornstarch) into a zip top freezer bag. To Prepare: Let thaw in refrigerator for 24 hours and then cook as directed.

Make sure to check out a few other delicious slow cooker ideas like: Chicken and Cheese Taquitos, Chicken Parmesan Sliders, or Balsamic Shredded Beef.

Slow Cooker Teriyaki Chicken

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  1. Jen says

    Think I could use teriyaki sauce instead? Which ingredients would I omit?

    • Rachel says

      Yes, just replace all the sauce ingredients (everything after the chicken in the list) with 1 1/2 cups teriyaki sauce.

      • Jen says

        Thanks for the quick reply! I’m making it now!!

  2. Jerusha says

    I made this for dinner tonight and it was really yummy, the kids loved it too. I used chicken breast because that’s what I had on hand, I cooked it on low for 3 hours. I added a half teaspoon of ground ginger too. I liked the way you boil the marinade at the end because then you can add as much or as little of the teriyaki glaze as you want. Perfect for different tastes. Thanks so much for the recipe.

    • Rachel says

      Glad you liked it, Jerusha. Thanks for sharing your tweaks.

  3. Beth says

    Do you use boneless skinless chicken thighs or bone-in skin on?

    • Rachel says

      Good question. You’ll use bone-in, skin-on thighs. You can cook them longer in the slow cooker with the bone-in. I just updated the recipe to make this clearer.

  4. Teri says

    This looks delicious! I love that you make your own teriyaki sauce rather than using the bottled like a lot of recipes I have seen. The rice you served this with looks delicious too. Is it a recipe you can share? Thanks!

  5. Elizabeth says

    looks delicious and easy! Will try this week. Thanks for posting.