Name: Slow Cooker Chicken Teriyaki
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 4 pieces chicken thighs (bone-in, skin-on preferred); 0.5 cup soy sauce (dark, thick preferred); 2 tablespoons honey (for a sticky glaze); 1 inch fresh ginger (grated); 3 cloves garlic (minced); 2 tablespoons rice vinegar (brightens the sauce); 1 teaspoon sesame oil (adds toasted aroma); 2 green onions sliced (for garnish)

There’s something about slow-cooking that turns a simple chicken into something tender and bursting with flavor, especially when it’s coated in that glossy, umami-rich teriyaki glaze. This recipe is my go-to when I want a comforting, no-fuss dinner after a long day, with the aroma alone making the house feel warm and inviting.

What I love most is how forgiving it is—no need for marinating hours or fussing over every step. Just toss everything in the crockpot, set it, and forget it. Come dinner time, you’re rewarded with chicken so tender it practically melts, coated in a sauce that’s perfectly balanced between sweet and savory, with that hint of ginger and garlic that makes it feel special.

Focusing on the ease of making a flavorful, tender chicken teriyaki in the slow cooker, perfect for busy weeknights when craving comfort food without the fuss.

The Unexpected Joy of Slow Cooker Dinner

There’s a certain comfort in knowing this meal comes together without any last-minute fuss, just the soothing aroma filling the house.
I still get a little thrill watching the sauce thicken and glaze the chicken—like magic in the slow cooker.
Nothing beats the smell of ginger and garlic mingling with the sweet soy—that familiar, cozy scent I crave after a hectic day.
This dish reminds me of family dinners from my childhood, where simple ingredients became something special around the table.
I love how customizable it is—add extra veggies or switch up the rice, making it feel like my own.

The story behind this recipe

This recipe was born out of a busy weekday evening when I needed something quick, flavorful, and satisfying. I wanted to recreate that sticky, sweet-salty glaze I love at Japanese restaurants, but with ingredients I had on hand, and without the fuss of stir-frying. The slow cooker seemed like the perfect way to meld those flavors slowly and tenderize the chicken without constant attention.
One evening, I threw together some soy, ginger, garlic, and a splash of honey into the crockpot, and let it work its magic. The aroma was so comforting, I knew I’d stumbled on something special. Now, it’s become my go-to for nights when I crave that restaurant-quality taste but need simplicity and ease.
heading: ‘The joy of effortless flavor’

Historical tidbits about Chicken Teriyaki

This dish has roots in Japanese cuisine, where teriyaki sauce is a staple for glazing grilled meats, but the slow cooker adaptation makes it more accessible for busy households.
The idea of slow-cooking chicken with sweet-savory sauces emerged in the 20th century, as home cooks sought easier ways to replicate restaurant flavors at home.
Teriyaki itself is believed to have originated from traditional Japanese techniques of grilling and glazing, evolving into the glossy sauce we know today during the post-World War II food fusion boom.

Ingredient breakdown

Chicken thighs: I prefer bone-in, skin-on for richer flavor, but boneless works if you want it leaner—just watch the cooking time. The skin gets crispy if you sear it first, which adds a smoky depth.
Soy sauce: Go for a good quality, thick soy that’s a bit darker—more umami and shiny when cooked. Low-sodium is fine if you prefer controlling salt, but don’t skimp on the saltiness; it’s the backbone of teriyaki.
Honey: I use real honey for that sticky, glossy finish. If you want a less sweet version, a splash of rice vinegar or mirin can brighten it up without losing the glaze’s charm.
Ginger and garlic: Fresh is best—fragrant, punchy, and vibrant. The ginger adds a zing that cuts through the sweetness, so don’t skip it. Grating it fresh releases those fiery, aromatic oils.
Rice vinegar: Brightens the sauce with a lemon-bright tang that balances the sweet soy. If you don’t have rice vinegar, a splash of apple cider vinegar works—just taste and adjust.
Sesame oil: Just a dash at the end adds a nutty aroma, but skip it if you’re out. It’s the secret to that authentic, toasted finish that lingers in your nose.
Green onions: I toss them in last for a fresh, mild onion crunch—don’t cook them too long or they’ll lose their brightness. They add a pop of color and freshness that lifts the dish.

Spotlight on key ingredients

Chicken thighs:

I prefer bone-in, skin-on for richer flavor, but boneless works if you want it leaner—just watch the cooking time. The skin gets crispy if you sear it first, which adds a smoky depth.
Soy sauce: Go for a good quality, thick soy that’s a bit darker—more umami and shiny when cooked. Low-sodium is fine if you prefer controlling salt, but don’t skimp on the saltiness; it’s the backbone of teriyaki.
Honey: I use real honey for that sticky, glossy finish. If you want a less sweet version, a splash of rice vinegar or mirin can brighten it up without losing the glaze’s charm.

Ginger, garlic, rice vinegar, sesame oil:

Ginger and garlic: Fresh is best—fragrant, punchy, and vibrant. The ginger adds a zing that cuts through the sweetness, so don’t skip it. Grating it fresh releases those fiery, aromatic oils.
Rice vinegar: Brightens the sauce with a lemon-bright tang that balances the sweet soy. If you don’t have rice vinegar, a splash of apple cider vinegar works—just taste and adjust.
Sesame oil: Just a dash at the end adds a nutty aroma, but skip it if you’re out. It’s the secret to that authentic, toasted finish that lingers in your nose.

Notes for ingredient swaps

Dairy-Free: Use coconut aminos instead of soy sauce for a sweeter, milder flavor without dairy or soy. The color might be a touch lighter.
Low-Sodium: Opt for a low-sodium soy or tamari if you need less salt. The dish will be less salty but still flavorful with added seasonings.
Sweetener: Swap honey for maple syrup or agave nectar for a different, slightly caramelized sweetness that’s just as sticky and rich.
Ginger & Garlic: Use jarred or powdered if fresh isn’t available, but expect a subtler punch—fresh really wakes up the sauce.
Vinegar: Apple cider vinegar can replace rice vinegar, giving a fruitier tang. Adjust quantity to taste—start small.
Oil: Sesame oil adds toasted aroma, but if you’re out, skip it or try toasted walnut oil for a different nutty note.
Green Onions: Use sliced shallots or chives for a milder onion flavor, or skip entirely if you want a cleaner, simpler look.

Equipment & Tools

6-quart slow cooker: Main appliance for slow cooking the chicken evenly.
Sharp knife: For slicing chicken and preparing ingredients.
Cutting board: Provides a safe surface for chopping.
Whisk: To blend the sauce ingredients smoothly.
Silicone spatula: For spreading sauce and mixing gently.

Step-by-step guide to Crockpot Chicken Teriyaki

Equipment & Tools: Get a 6-quart slow cooker, a sharp knife, a cutting board, a whisk, and a silicone spatula. The slow cooker is obvious, but a good knife makes slicing easier, and the whisk helps blend the sauce smoothly.
Trim excess fat from chicken thighs if needed. Cut into large chunks, about 3-4 pieces per thigh for even cooking, roughly 5 cm (2 inches).
In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil. Set aside for the sauce.
Place chicken pieces into the slow cooker. Pour the sauce over the chicken, making sure each piece is coated. Spread evenly with a spatula if needed.
Cover and cook on low for 4-5 hours or on high for 2-3 hours. Check after 3 hours if on high; the chicken should be tender and easily shreddable.
About 30 minutes before serving, remove the lid. Use a slotted spoon to lift chicken out and set aside. Turn the slow cooker to high, whisk the sauce to re-incorporate any separation, and let it simmer uncovered for 20-30 minutes, or until slightly thickened and glossy.
Step 6a: While sauce thickens, shred chicken if desired for a more tender bite or leave whole for presentation.
Step 6b: Taste the sauce — it should be rich, sticky, and fragrant with ginger and garlic. If too thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the sauce. Cook for another 5 minutes until thickened.
Rest & Finish: Serve the chicken over steamed rice, spoon the glaze generously over the top, and sprinkle with sliced green onions. Rest for 5 minutes to let flavors meld before digging in.
Checkpoints & How to Know It’s Done: The chicken should be very tender with a slight jiggle, the sauce glossy and sticky, and the aroma fragrant with soy and ginger. The internal temp of chicken should reach 74°C (165°F).

Once cooked, serve the chicken hot over rice, spooning the thickened sauce over. Garnish with sliced green onions for freshness. Let rest for 5 minutes before serving to allow flavors to settle and make slicing neater.

How to Know It’s Done

Chicken is tender and easily shreds with a fork.
Sauce is thick, glossy, and coats the chicken evenly.
Internal chicken temperature reaches 74°C (165°F).

Slow Cooker Chicken Teriyaki

This dish features tender, fall-apart chicken thighs cooked slowly until juicy and flavorful, coated in a glossy, umami-rich teriyaki glaze. The sauce combines soy, honey, ginger, and garlic, creating a perfect balance of sweet and savory flavors with a hint of ginger and garlic aromatics. The final dish has a sticky, caramelized coating on the chicken, served with a vibrant, fresh finish from sliced green onions.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 340

Ingredients Equipment Method

Ingredients

4 pieces chicken thighs bone-in, skin-on preferred
0.5 cup soy sauce dark, thick preferred
2 tablespoons honey for a sticky glaze
1 inch fresh ginger grated
3 cloves garlic minced
2 tablespoons rice vinegar brightens the sauce
1 teaspoon sesame oil adds toasted aroma
2 green onions sliced for garnish

Equipment

Slow cooker
Sharp knife
Cutting board
Whisk
Silicone spatula

Method

Start by trimming excess fat from the chicken thighs and cutting them into large chunks, about 3-4 pieces per thigh. Place them in a bowl and set aside.
In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until well combined. This will be your flavorful teriyaki sauce.
Pour the sauce over the chicken pieces, making sure they are coated evenly. Use a spatula to spread the sauce if needed, then transfer everything into your slow cooker.
Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The chicken should become very tender and easy to shred with a fork.
Once cooked, remove the chicken pieces and set aside. Turn the slow cooker to high and uncover to allow the sauce to simmer and thicken for about 20-30 minutes, stirring occasionally. The sauce will become glossy and sticky.
If you prefer shredded chicken, gently shred the pieces with two forks and return to the thickened sauce, stirring to coat evenly. For a neater presentation, serve the chicken whole.
Serve the chicken over steamed rice, spooning the thick, glossy sauce generously over the top. Garnish with sliced green onions for a fresh burst of flavor and color.

Tips & Tricks for Perfect Crockpot Chicken Teriyaki

BOLD SAUCE: Use a whisk to fully incorporate the honey and soy—this ensures a glossy, even coating.
SEAR FIRST: Sear chicken thighs skin-side down in a hot skillet before slow cooking—adds smoky depth and crispness.
LID OFF: Uncover the slow cooker during the last 30 minutes to thicken and glaze the sauce properly.
TASTE OFTEN: Adjust soy or honey after a few hours—your nose will tell you if it needs more saltiness or sweetness.
STIR GENTLY: Before serving, stir gently to redistribute sauce and prevent sticking, especially if it’s thickened too much.
ADD GREEN: Sprinkle chopped green onions right before serving for freshness and a pop of color.
COOK LOW & SLOW: For tender, fall-apart chicken, stick to low settings for 4-5 hours—patience pays off.

Common mistakes and how to fix them

FORGOT to adjust cooking time for chicken size → check tenderness after 4 hours on low.
DUMPED sauce too early → let it simmer uncovered until glossy and thickened.
OVER-TORCHED the sauce → reduce heat or remove lid to prevent burning and caramelization.
SKIPPED stirring before serving → mix well to distribute sauce evenly and avoid sticking.

Quick fixes and pantry swaps

When sauce is too thin → splash a cornstarch slurry, stir, and simmer for 5 seconds.
If chicken is dry → add a splash of broth and cover for 5 minutes to rehydrate.
Splash soy sauce if flavor is bland → adjust saltiness without overdoing it.
Patch over burnt sauce → add a splash of water, stir gently, and simmer uncovered until glossy.
Shield the chicken from overcooking → check tenderness at 4 hours on low, avoid overcooking.

Prep, store, and reheat tips

You can chop garlic, ginger, and green onions a day ahead; store in airtight containers in the fridge to keep their punch fresh and pungent.
Assemble the sauce mixture the night before, whisking soy, honey, vinegar, and aromatics together; it will be ready to pour over the chicken in the morning.
Cook the chicken up to 2 days in advance; store in an airtight container in the fridge. Reheat gently to avoid drying out—microwave on medium or warm in a skillet, watching for bubbling and aroma.
The cooked sauce will keep well for 3-4 days in the fridge. Reheat until it shimmers and smells fragrant—if it thickens too much, stir in a splash of water or broth.
For longer storage, freeze the cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge and reheat slowly, checking for the glossy, sticky texture and aroma of soy and ginger.

Crockpot Chicken Teriyaki Recipe