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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 minutes
Cook Time 5 minutes
Total Time 20 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.