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.
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Why This Recipe Works
- Hands-off cooking: Throw everything in the slow cooker and go about your day.
- Flavor packed: Sweet, savory, and nutty thanks to brown sugar and sesame oil.
- Perfect texture: Low heat yields ultra-tender, juicy chicken.
- Versatile serving: Goes perfectly with rice, fried rice, or even quinoa.
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What is My Take on Slow Cooker Teriyaki Chicken Thighs
This recipe is pure magic. The chicken comes out juicy, flavorful, and finger-licking good. The sauce is sweet, savory, and slightly nutty thanks to sesame oil—it’s basically addictive. The broiler step at the end is my secret trick to get that perfectly crispy skin without overcomplicating the process. Honestly, even my boyfriend got caught eating it straight with a spoon after dinner.
Make it a Meal
This chicken is great with steamed rice and broccoli, but you can totally level it up:
- Swap plain rice for brown rice, jasmine rice, or quinoa.
- Try Chinese Fried Rice or Coconut Rice for extra flavor.
- Serve with Sautéed Baby Bok Choy or Sautéed Broccolini.
- Love flavor explosions? Try these instead Vietnamese Chicken or Grapefruit Chicken.
Easy Side Dishes
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
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
Step1: Combine the sauce ingredients and stir until the sugar is dissolved.
Step2: Place the chicken thighs in the slow cooker and pour the sauce over the top.
Step3: Cook on high heat for 3 hours, or low for 6 hours. Cooking on low heat results in more tender, juicy chicken.
Step4: 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.
Step5: 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.
Step6: Garnish with sesame seeds and serve with steamed white rice and extra teriyaki sauce (below) on the side.
To Thicken the Teriyaki Sauce:
Step1: 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.
Step2: 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.
Common Questions
Yes, but they may be slightly drier.
Absolutely! Use a larger slow cooker so the chicken isn’t fully submerged and the sauce spreads evenly.
They’re perfect in Chicken Congee, Chicken Karaage Don (Japanese Fried Chicken Rice Bowl), or even cold in sandwiches!
Storing Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding extra sauce if needed.
There you have it: Slow Cooker Teriyaki Chicken Thighs that are juicy, flavorful, and super easy. One bite, and you’ll understand why this recipe is a total keeper!
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!
Theresa says
I made this for dinner with brown rice and broccoli. It was very flavorful and tender. I did have to add more slurry for some reason but it didn’t change the taste at all. I’ll definitely be making this again!
Tara says
I love how easy it is to make in the slow cooker