Crockpot Teriyaki Chicken Recipe

There is something comforting about walking into the house and smelling soy sauce and ginger already at work. These crockpot teriyaki chicken thighs simmer in honey, garlic, and fresh ginger until the sauce turns glossy and the meat pulls apart with a fork.

With minimal prep time and easy cleanup, this dish is great for serving a crowd or meal prepping for the week ahead.

Easy Crockpot Teriyaki Chicken

This teriyaki chicken features juicy chicken thighs slow-cooked in a homemade teriyaki sauce made from soy sauce, honey, garlic, and ginger. The recipe takes about 6 hours in the crockpot and serves 4-6 people.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
• Sliced green onions and sesame seeds for garnish

Instructions

1. Prepare the Sauce: In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil.
2. Add Chicken to Crockpot: Place the chicken thighs in the crockpot and pour the teriyaki sauce over the top, ensuring the chicken is well coated.
3. Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
4. Thicken the Sauce (optional): If you prefer a thicker sauce, remove the chicken once cooked and stir in the cornstarch mixture. Cook on high for an additional 15 minutes until thickened.
5. Serve: Shred the chicken with two forks and return it to the sauce. Serve over rice or noodles, garnished with sliced green onions and sesame seeds.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes

Nutrition Information

• Servings: 4-6 servings
• Calories: 320kcal
• Fat: 10g
• Protein: 30g
• Carbohydrates: 25g

I scatter toasted sesame seeds and sliced scallions over the top before serving. The sauce gets stickier as it cools, which makes the leftovers excellent over leftover rice.