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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.
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 (like these sous vide chicken thighs we love or even this sous vide teriyaki chicken or air fryer boneless chicken thighs).
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. And leftovers are also amazing in this chicken congee.
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).
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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!
Recipe
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!
Ed says
I added more garlic then called for and added ginger, hot pepper flakes, Chinese 5 spice and didn't have Sprite so I added Coke, also added sesame seeds. This came out awesome in the slow cooker ! Def will be making more often, I did the 3 hr this time but want to try doing the lower 6 hour cook !
Danielle says
Love the items you added! Glad it came out well for you 🙂
Marty says
The very best teriyaki ever!!!! I froze the left over sauce for use as a teriyaki dipping sauce. I'll never buy teriyaki sauce again! 🙂
Danielle says
I am so happy to hear you liked it!!
Carson Stidom says
I made this today for dinner and it turned out perfectly, the family loved it. I have a large slow cooker so I added 2 extra chicken thighs for a total of six. There was plenty of sauce for the rice and meat. I served this with a side of honey roasted carrots.
Danielle says
I'm so glad you liked it!
Ana says
This looks amazing. But I don’t like thighs. Can I use chicken breast?
Danielle says
You definitely can use chicken breast, but I would reduce to cooking temperature to 140-145F degrees and cook for no longer than 1.5 hours.
Marie says
I am excited to try this recipe. I do not have a Sprite in the house, but do have a Fresca, so am going rogue a bit and will let you know how it turns out!
Danielle says
Fresca should work great (and it's my all time favorite soda). Hope you love it!!
Julie says
I'm making these right now. I added some red pepper flakes for some kick.
Danielle says
Hope you love them - great idea with the red pepper flakes 🙂
Rose says
I don't have Sprite can I use root beer?
Danielle says
Root beer will give it a much different flavor. I don't really recommend it, but technically, yes, you can use it. You could also use beer, or any other light colored soda.
Sue says
I love using my slow cooker for these, the chicken is so tender and delicious! Thank you for a great recipe!
Danielle says
You're welcome! I'm glad you enjoyed it 🙂
Toni Dash says
This is so amazing! A new addition to our favorite meals!
Danielle says
Yay! SO glad you liked it!
Beth says
My family is going to love this recipe! I'm so excited to make this!
Danielle says
Hope you guys love it Beth!
Jess says
This looks awesome. Pinning to try later!
Danielle says
Thanks!
Scarlet says
These slow cooker teriyaki chicken thighs sound nice and easy and full of flavor. Thanks for the new crockpot recipe!
Danielle says
You're welcome 🙂
Heidy says
These Slow Cooker Teriyaki Chicken Thighs were outstanding! Very tender and juicy! The instructions were spot on and helped a great deal. I can't wait to see what your next recipe is! I will also be sharing this recipe link with a few friends.
Heidy
Danielle says
I am so glad you enjoyed them Heidi! Thanks 🙂
Mary Ann Campbell says
This is the best tasting teriyaki chicken I have ever eaten. It was so easy. I guess I have been over-cooking my chicken all this time, because I usually cook it longer and it comes out dry. But this was fall apart chicken and it was so moist and cooked in only 2 hours and 15 minutes. That is fast. I am tossing all of my other teriyaki chicken recipes and keeping this one.
Danielle says
I'm so glad to hear you liked it Mary!! It's my favorite teriyaki chicken too 🙂
Kathy says
I just love teriyaki chicken thighs! This is a great way to make them 🙂