Sometimes you want takeout, but your budget is telling you absolutely not. That's when this Slow Cooker Teriyaki Chicken does the trick! It's easy to put together and delivers all those takeout-inspired flavors with ginger, garlic, soy sauce, and honey. Serve it over a big pile of white rice, spoon that teriyaki sauce right over the top, and finish it with some sliced scallions. Takeout craving handled without the takeout bill.
Recipe overview
- Prep time: 10 minutes
- Cook time: 3 to 6 hours
- Method: Slow cooker
- Main ingredients: Chicken thighs, soy sauce, honey, rice wine vinegar, ginger, and garlic
- Flavor: Sweet and savory with plenty of ginger and garlic
- Helpful tip: Stir the cornstarch slurry into the slow cooker during the final 30 minutes so the sauce has time to thicken around the chicken.
Stephanie's Tips
Don't forget to add the cornstarch slurry during the final 30 minutes of the total cooking time, not after. Mix the cornstarch and water first, then stir it into the sauce and let the slow cooker finish.
Equipment you'll need
- Slow cooker
- Measuring cups and spoons
- Small mixing bowl
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Ingredients for Slow Cooker Teriyaki Chicken
- Boneless, skinless chicken thighs: You'll need 3-4 pounds for this recipe.
- Soy sauce: This gives the sauce its salty, savory base.
- Honey: Adds the sweetness to balance the soy sauce and vinegar.
- Rice wine vinegar: Adds acidity to balance out the sweet and savory flavors.
- Ginger and garlic: These bring that takeout-inspired flavor to the sauce.
- Cornstarch and water: Mix these together to make the slurry that thickens the sauce during the final 30 minutes.
For full ingredients and directions, scroll down to the recipe card below.
How to make Slow Cooker Teriyaki Chicken
Add the chicken thighs, soy sauce, honey, rice wine vinegar, grated ginger, and minced garlic to the slow cooker.
Cover and cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches at least 165°F in the thickest part.
During the final 30 minutes of the cooking time, stir the cornstarch and water together in a small mixing bowl until smooth. Stir the slurry into the slow cooker, cover, and continue cooking until the sauce thickens.
Serve the teriyaki chicken over white rice and spoon plenty of that sauce over the top. Add sliced scallions if you have them and dinner is done.
What to serve with teriyaki chicken
White rice is my go-to because you definitely want something underneath to catch all that sauce. Add some stir-fried vegetables and crispy egg rolls when you want the whole takeout-at-home situation. On the nights when life is completely too busy, chicken over rice is plenty. Sprinkle some sliced scallions over the top and call dinner done.
Slow Cooker Teriyaki Chicken FAQs
Yes, but when you add them matters. Quick-cooking vegetables like broccoli, snap peas, bell peppers, and asparagus are better added toward the end of cooking so they don't become too soft. You can also cook your vegetables separately and serve them alongside the chicken.
Add crushed red pepper, sriracha, or sliced red chili peppers. You can add the heat to the entire dish or let everyone spice up their own serving.
Yes. It reheats well, so you can divide the cooked chicken and rice into individual portions for easy meals throughout the week. The cooked chicken can also be frozen for longer storage.
Either setting works. Use HIGH when you need dinner ready sooner or LOW when you want the slow cooker going for a longer stretch. Either way, cook the chicken until it reaches at least 165°F in the thickest part.
Substitutions and variations
- Chicken thighs: Boneless, skinless chicken breasts can be used instead. Keep an eye on the cooking time since chicken breasts can dry out more easily.
- Soy sauce: Tamari is a good option when you need a gluten-free alternative. Coconut aminos can also be used, but they are sweeter and less salty than soy sauce, so the finished flavor will be different.
- Honey: Brown sugar can be used for a different style of sweetness, although it may change the consistency of the sauce.
- Rice wine vinegar: Apple cider vinegar can be used instead.
- Grated ginger: Freshly grated ginger is great, but the refrigerated tubes of grated ginger from the grocery store make this recipe even easier.
- Minced garlic: If you're using fresh garlic, about 2 to 3 cloves should give you roughly 1 tablespoon once minced, depending on their size.
How to store Slow Cooker Teriyaki Chicken
Store leftover Slow Cooker Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm larger portions in a small pot over medium heat, stirring occasionally until heated through.
To freeze cooked teriyaki chicken, let it cool completely, then transfer it to a freezer-safe, airtight container, leaving a little room for expansion. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
You can also assemble the chicken and sauce as a freezer meal. Thaw the mixture completely in the refrigerator before transferring it to the slow cooker. Don't put frozen chicken directly into the slow cooker.
More easy chicken dinners
If you're looking for more easy dinners that don't require spending all evening in the kitchen, try my Slow Cooker Salsa Verde Chicken for another simple crockpot meal. My Slow Cooker Lemon Chicken is another great option for busy nights, and if you're craving something with a little more kick, give my Jerk Chicken Pasta a try.
Slow Cooker Teriyaki Chicken
Equipment
- Slow cooker
- Measuring cups and spoons
- Small Mixing Bowl
Ingredients
- 3 to 4 pounds boneless skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Add the chicken thighs, soy sauce, honey, rice wine vinegar, grated ginger, and minced garlic to the slow cooker.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches at least 165°F in the thickest part.
- During the final 30 minutes of the cooking time, stir together the cornstarch and water in a small mixing bowl until smooth.
- Stir the cornstarch slurry into the slow cooker. Cover and continue cooking for the remaining 30 minutes, until the sauce has thickened.
- Serve over white rice and enjoy.
Notes
- The final 30 minutes for thickening the sauce are included in the total slow cooker cooking time.
- For a little heat, add crushed red pepper, sriracha, or sliced red chili peppers.
- Quick-cooking vegetables such as broccoli, snap peas, bell peppers, and asparagus are best added toward the end of cooking so they don't become too soft.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled cooked chicken in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If assembling this recipe as a freezer meal, thaw the chicken and sauce completely in the refrigerator before placing them in the slow cooker.
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