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This Slow Cooker Teriyaki Chicken is tender, juicy, incredibly flavorful, and best of all...it is ultra easy to make and requires just a couple steps.
This recipe was originally published in October 2017. It has been updated for content and photos. For a good laugh, scroll down to the bottom of the post and check out the old photo!
I love this teriyaki chicken served up with some Fried Rice and Sauteed Broccolini (it's way better than plain old broccoli in my opinion) to make it a full meal.
Slow cooked in a sauce made with soy sauce, brown sugar, sesame oil and garlic, this slow cooker teriyaki chicken is so incredibly easy to make and almost totally hands off. I just love the nutty, deep flavor the sesame oil provides in this recipe.
A little broiler time at the end to crisp up the skin, and you've got the perfect easy meal that everyone will like. The teriyaki is slightly sweet, savory and just so good - and is just perfect served with any rice, but we have become addicted to this Instant Pot sushi rice.
I can't reiterate how good this sauce is. I caught the boyfriend eating it with a spoon after we finished dinner.
Ingredients
Just a few simple ingredients are required to make this...soy sauce, brown sugar, sesame oil, garlic and a can of Sprite (or any lemon-lime soda).
Sesame oil is an oil made from sesame seeds and it has a wonderful nutty flavor. A little goes a long way. It is very important to the flavor of this teriyaki chicken so I highly recommend making sure you have it. Buy sesame oil (affiliate link).
I prefer to use chicken thighs in the slow cooker as they are less prone to drying out. You can substitute chicken breasts, but the result will be dryer.
I like to use a large slow cooker in case I want to make a double batch. It fits more in it, plus the sauce is more spread out so the chicken is not totally submerged, which I prefer. Buy the slow cooker I use (affiliate link).
Step By Step Instructions
Combine the sauce ingredients and stir until the sugar is dissolved.
Place the chicken thighs in the slow cooker and pour the sauce over the top.
Cook on high heat for 3 hours, or low for 6 hours. Cooking on low heat results in more tender, juicy chicken.
When done, carefully remove the chicken from the slow cooker (reserve the cooking liquid for now) and place it skin side up on a lined baking sheet.
Place it under the broiler to allow the skin to crisp. I try to place it at least 12 inches from the heat so the skin crisps more evenly. It should take about 3-4 minutes, but all broilers are different. Be careful to watch it to ensure it doesn't burn.
Pour 2 cups of the cooking liquid in a sauce pan and heat to simmering. Mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a cornstarch slurry.
Slowly pour the cornstarch slurry into the saucepan, while continuously stirring. The sauce should thicken and become glossy. If not, add another batch of cornstarch slurry and add slowly while stirring. Only add as much as you need to get the thickness you prefer.
Garnish with sesame seeds and serve with steamed rice.
What to Serve With Teriyaki Chicken
It's great served with steamed rice and/or broccoli, but you can also amp it up with these ideas:
- Instead of plain white rice, serve it with this Chinese Fried Rice or this Coconut Rice;
- Try this Sauteed Baby Bok Choy or this Sauteed Broccolini as a side;
- You can also try replacing the steamed white rice with brown rice, jasmine rice, or quinoa.
Expert Tips
- I recommend using low heat instead of high as the chicken comes out more tender and juicy. However, if you're in a time crunch, high heat will work.
- Be sure to watch the chicken while broiling it to ensure it doesn't burn.
- Add additional cornstarch slurry to the sauce if it's not thick enough. Make it as thick or thin as you like.
You may also like this Vietnamese chicken or grapefruit chicken if you like flavor 🙂
Did you make this recipe? Leave a comment below and let me know what you think. And don't forget to leave a rating!
Slow Cooker Teriyaki Chicken Thighs
Ingredients
- 2 pounds chicken thighs (with bones and skin)
- ¾ cup soy sauce
- ½ cup brown sugar
- 1-12 ounce can Sprite
- 2 garlic cloves minced
- 1 tablespoon sesame oil
Instructions
- Combine all ingredients (except chicken) and stir until sugar is dissolved.
- Add the chicken thighs to the slow cooker and pour the sauce over the top.
- Cook on high heat for 3 hours, or low for 6 hours. Cooking on low heat results in more tender, juicy chicken.
- Remove the chicken from slow cooker and place on a lined baking sheet.
- Place it under the broiler to allow the skin to crisp. I try to place it at least 12 inches from the heat so the skin crisps more evenly. It should take about 3-4 minutes, but all broilers are different. Be careful to watch it to ensure it doesn't burn.
- Garnish with sesame seeds and serve with steamed white rice and extra teriyaki sauce (below) on the side.
To Thicken the Teriyaki Sauce:
- Pour 2 cups of the cooking liquid in a sauce pan and heat to simmering. Mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a cornstarch slurry.
- Slowly pour the cornstarch slurry into the saucepan, while continuously stirring. The sauce should thicken and become glossy.
Expert Tips:
- I recommend using low heat instead of high as the chicken comes out more tender and juicy. However, if you're in a time crunch, high heat will work.
- Be sure to watch the chicken while broiling it to ensure it doesn't burn.
- Add additional cornstarch slurry to the sauce if it's not thick enough. Make it as thick or thin as you like.
Nutrition
Check out this old photo!
