Go Back
Homemade Crockpot Teriyaki Chicken (Better-Than Takeout) photo
Print Recipe Save it for later

Crockpot Teriyaki Chicken (Better-Than Takeout)

This Crockpot Teriyaki Chicken is SO EASY! Tender chicken thighs slow-cooked in a luscious homemade teriyaki sauce for a better-than-takeout dinner.
Prep Time15 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Comfort Food, Easy, Slow Cooker, Teriyaki
Servings: 4 servings

Ingredients

  • 2 lbs boneless, skinless chicken thighs the star protein of this recipe
  • 1 cup low-sodium soy sauce provides the salty, umami base
  • 1/2 cup honey adds natural sweetness to balance the soy sauce
  • 1/4 cup rice vinegar brings a gentle tang and brightness
  • 2 cloves garlic minced, for aromatic depth
  • 1 tablespoon fresh ginger grated, essential for that classic teriyaki zing
  • 1 tablespoon sesame oil adds a toasty, nutty flavor
  • 1 teaspoon red pepper flakes optional, for a subtle spicy kick
  • 2 tablespoons cornstarch used to thicken the sauce at the end
  • 2 tablespoons water to mix with cornstarch for a smooth slurry
  • 1 green onion sliced, for garnish and a fresh bite
  • Sesame seeds toasted for garnish and extra crunch

Instructions

Prepare the Sauce

  • In a medium bowl, combine the low-sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Whisk everything together until the honey dissolves and the sauce is well blended.

Add Chicken to Crockpot

  • Place the boneless, skinless chicken thighs in the crockpot in an even layer. Pour the prepared teriyaki sauce over the chicken, ensuring all pieces are coated well.

Slow Cook

  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through. The slow cooking allows the chicken to absorb the rich flavors of the sauce.

Thicken the Sauce

  • Once the chicken is cooked, remove it from the crockpot and set aside. In a small bowl, whisk together the cornstarch and water to make a slurry. Pour this slurry into the crockpot and stir the sauce well. Turn the crockpot to high and cook for an additional 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Combine and Garnish

  • Return the chicken thighs to the thickened sauce and stir gently to coat. Serve the Crockpot Teriyaki Chicken (Better-Than Takeout) over steamed rice or noodles. Garnish with sliced green onions and toasted sesame seeds for a beautiful presentation and added texture.

Equipment

  • Crockpot or slow cooker
  • Mixing Bowl
  • Measuring cups and spoons
  • Whisk
  • Knife and cutting board
  • Serving spoon or tongs

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Use firm tofu or tempeh as a vegan alternative to chicken thighs.
  • For gluten-free, substitute soy sauce with tamari or coconut aminos.