This Slow Cooker Teriyaki Chicken recipe is easy, tasty, freezer-friendly, and made in the crock pot. Shred up those tender chicken thighs and serve it over rice for a delicious, filling dinner. For a dump and go crock pot freezer meal, it doesn’t get much better!
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.
What Ingredients Do I Need to Make Slow Cooker Teriyaki Chicken?
The ingredients are simple. I bet you have most of them at home already! Here is what you’ll need…
- Olive or avocado oil to saute the onions
- 1/2 onion, diced – We found that this needs to be sauteed in order to be done when the chicken is done. If not, you’ll have crunchy onions!
- Garlic cloves, minced – Shortcut: 1-2 teaspoons pre-minced garlic
- Soy sauce – Gluten-Free Option: Use coconut aminos or gluten-free Tamari Soy Sauce
- Brown sugar
- Rice wine vinegar
- Bone-in, skin-on chicken thighs (This is where we get our favorite organic chicken*.) – You can also use boneless, skinless thighs!
- Cornstarch – To thicken the sauce at the end.
That’s it! In fact, watch this short video to see how easily Teriyaki Chicken comes together:
How Long Do I Cook Chicken Thighs in the Slow Cooker?
There is a lot of misinformation out there about how long to cook chicken in the slow cooker. After testing hundreds and hundreds of slow cooker recipes for our cookbooks, we have nailed down the perfect cooking times for all the most common cuts of meat. In fact, we created a free, printable slow cooker cooking times chart. You can download it and print it off to have on hand for the future.
When it comes to chicken thighs, we have found it’s always best to cook them on Low and only for 3-4 hours at the very most. While chicken thighs can cook a bit longer than chicken breast, they will definitely start to dry out after that amount of time cooking.
Can you freeze Slow Cooker Chicken Teriyaki?
Yes! This recipe makes for an awesome make ahead Crock Pot freezer meal. Here’s how:
To Freeze For Later: Place the raw chicken thighs and all of the marinade ingredients (except for the cornstarch) into a gallon-sized freezer bag. Seal and freeze.
To Prepare From Frozen: Thaw using one of these safe methods and then cook as directed.
Can I add vegetables to this meal in the slow cooker?
While you can for sure add vegetables to the recipe in the slow cooker, I’d recommend giving them a quick saute on the stove instead and then stirring them in at the very end. That way they stay fresh and crisp. When cooked in the slow cooker, vegetables can get a little soggy.
I also love to serve it over a bed of brown rice.
Can I use other cuts of chicken instead of thighs?
You bet! Just use our cooking times chart to navigate how long to cook the chicken for in the slow cooker.Print
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!
- 1 tablespoon olive or avocado oil
- 1/2 onion, diced
- 2 garlic cloves, minced (Shortcut: 1–2 teaspoons pre-minced garlic)
- 1/2 cup soy sauce (Gluten-Free Option: Use coconut aminos or gluten-free Tamari Soy Sauce)
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- 2 pounds bone-in, skin-on chicken thighs (This is where we get our favorite organic chicken*.)
- 3 tablespoons cornstarch
Make It Now:
- Heat the oil in a small saute pan over medium-high heat until shimmering. Saute the onions for 3-4 minutes, until softened. Add in the garlic and saute for another 30-60 seconds. (Shortcut: Place the onions and oil in a small microwaveable bowl and microwave for 3-4 minutes, until softened. Add in the garlic and microwave for another 30-60 seconds.) Add to the slow cooker.
- Add the soy sauce, vinegar, brown sugar and honey to the slow cooker and whisk until combined. Nestle the chicken into the bottom and make sure it’s coated in the sauce.
- Cover and cook on LOW for 3-4 hours, until internal temperature registers to 165°F.
- When chicken is done, remove it from the marinade to a serving platter*. Then, carefully pour the marinade into a medium sauce pan.
- In a small bowl, use a fork to whisk together 3 tablespoons cold water and the cornstarch until the cornstarch is dissolved and no longer lumpy.
- Pour the cornstarch mixture 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.
- Pour the sauce over the top of of the chicken until it is well coated. (This won’t take all of the marinade; you will have some remaining). Optional: Using two forks, shred the chicken and serve over rice.
Freeze For Later: Place the raw chicken thighs and all of the marinade ingredients (except for the cornstarch) into a gallon-sized freezer bag. Seal and freeze.
Prepare From Frozen: Thaw using one of these safe methods and then cook as directed in Step 3.
*If you want the skin on the chicken to be crispy, transfer it to a foil-lined rimmed baking sheet. Broil the chicken under the broiler for about 3-5 minutes, until crispy. Keep a close eye on it.
Want More Slow Cooker Freezer Meals?
We have an amazon collection of make ahead crock pot meals. Here is a great round up of 25+ Slow Cooker Recipes to get you started!