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Slow Cooker Teriyaki Chicken Thighs - Tender, Saucy, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup honey (or brown sugar)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2 tablespoons mirin (optional, for extra depth)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 to 2 teaspoons toasted sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water (for slurry)
  • Sliced green onions and sesame seeds for garnish
  • Cooked rice or cauliflower rice, for serving
  • Steamed broccoli, snap peas, or carrots (optional sides)

Method
 

  1. Mix the sauce: In a bowl, whisk soy sauce, honey, rice vinegar, mirin, garlic, ginger, chicken broth, sesame oil, and red pepper flakes if using.
  2. Add chicken to the slow cooker: Place the chicken thighs in a single layer if possible. Pour the sauce over the top, making sure every piece is coated.
  3. Cook low and slow: Cover and cook on Low for 4 to 5 hours or on High for 2.5 to 3 hours, until the chicken is fork-tender.
  4. Thicken the sauce: Transfer the chicken to a plate. In a small bowl, whisk cornstarch with cold water to make a slurry. Pour the cooking liquid into a saucepan (or leave it in the slow cooker if it has a sauté function). Stir in the slurry and simmer for 2 to 4 minutes, until the sauce is glossy and thick enough to coat a spoon.
  5. Shred or leave whole: Shred the chicken with two forks or slice it. Return the chicken to the sauce and toss to coat.
  6. Serve and garnish: Spoon the teriyaki chicken over warm rice. Top with sliced green onions and sesame seeds. Add steamed veggies on the side for a full meal.