Home 10 ingredients or less Slow Cooker Teriyaki Chicken Thighs

Slow Cooker Teriyaki Chicken Thighs


This post may contain affiliate links.

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.

You place the chicken in your slow cooker. Then, it gets covered with a mixture of sugar, soy sauce, vinegar, garlic, ginger, and pepper. It all cooks on low for 4-5 hours. After that, you remove the chicken to a place and cover with foil.

Now, you add all of the juices from the crock pot into a sauce pan. You will add in some cornstarch mixed with water and cook until thick. To serve, I cut the chicken into slice and place on a bed of rice. Then drizzle with the thickened sauce.

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

Here is what you need to make the

Slow Cooker Teriyaki Chicken Thighs

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Teriyaki Chicken Thighs


Units Scale
  • 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.
Recipe Card powered byTasty Recipes

Recipe adapted from Simple and Delicious.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

* By using this form you agree with the storage and handling of your data by this website. Your email address will not be published.


Juana March 11, 2021 - 2:37 am

Family couldn’t have been happier with this teriyaki chicken. Simple foolproof recipe. Will definitely serve this again and again.

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!