Home 10 ingredients or less Slow Cooker Teriyaki Chicken Thighs

Slow Cooker Teriyaki Chicken Thighs

by Laura

Teriyaki is just one of those flavors that is always a hit with the family, plus it’s simple to make.

Today, I am taking that teriyaki flavor to the slow cooker teriyaki chicken thighs. Chicken thighs work especially good in the slow cooker because that dark meat stays tender.

Serve the chicken over rice and you could even add in some steamed vegetables too. So easy to make and a family favorite.

Slow Cooker Teriyaki Chicken Thighs | realmomkitchen.com

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Slow Cooker Teriyaki Chicken Thighs



  • 3 lbs. boneless skinless chicken thighs
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 1/3 cup cider or rice vinegar
  • 1 mince clove of garlic
  • 3/4 tsp ground ginger
  • pepper to taste
  • 23 Tbsp cornstarch
  • 23 Tbsp water
  • hot rice for serving


  1. Place chicken in a slow cooker.
  2. In a bowl, mix together the sugar, soy sauce, vinegar, garlic, ginger, and pepper. Pour over chicken.
  3. Cover and cook on low for 4-5 hours.
  4. Remove chicken and place on a platter and cover with foil.
  5. Place all of the cooking juice from the crock pot in a sauce pan and bring to a boil.
  6. In a small bowl, combine the cornstarch and water together. Add mixture to the cooking juices. Return to a boil and cook until thick.
  7. Cut chicken into slices and serve over rice along with the sauce. Serves 6-8.
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Recipe adapted from Simple and Delicious.

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1 comment

Heidi December 7, 2015 - 9:14 am

I made this recipe for Sunday dinner and we all, parents and kids ages 3-13, thought it was yummy! The sauce thickened up well, I used the fully 3 Tbsp. cornstarch will probably use 2 Tbsp. next time. Thanks!


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