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. Here’s a snapshot of it before it went into the freezer. See you soon little chicken thighs!
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!
Make sure to check out a few other delicious slow cooker ideas like: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.