Do your family love Asian flavored foods as much as mine? Forget take out, this slow cooker Chicken Teriyaki Recipe can’t be beat!!
I’ve been on the hunt for a better tasting easy Chicken Teriyaki recipe (the 1st one I tried wasn’t the greatest.) This recipe certainly did the trick! It was excellent and got the thumbs up from the entire family, including my picky 7 year old.
What I liked most was that I was able to prepare almost the entire dish in the crock pot. (Once the chicken is cooked, you will need to thicken the sauce on the stove top.)
I won’t keep you in suspense any longer (wink)… Here’s the recipe:
PrintCrock Pot Chicken Teriyaki
Forget the takeout, this slow cooker Chicken Teriyaki Recipe can’t be beat!!
Ingredients
Scale
- 3 to 4 lbs of boneless skinless chicken thighs
- 3/4 cup sugar
- 3/4 cup soy sauce
- 6 tablespoons apple cider vinegar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- 4 1/2 teaspoons cornstarch
- 4 1/2 teaspoons cold water
- Cooked rice (Whatever type you like, I used brown rice.)
Instructions
- Place chicken in the slow cooker.
- In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.
- Pour over chicken.
- Cover and cook on low for 4 to 5 hours or until chicken is tender.
- Remove chicken from the slow cooker.
- Skim fat from cooking liquid. (Wow, who knew there is so much fat in chicken thighs! Now I know why they taste so good. This is another reason I need a fat separator, I just used a spoon to skim the fat…)
- Place liquid in a saucepan and bring to a boil.
- Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.
- To serve, top rice with chicken and cover with the Teriyaki Sauce.
If you enjoy cooking in your crock pot, you might also like these recipes:
Slow Cooker Mexican Chicken Chowder
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Renee says
Maybe I missed it but how many does this serve? I’m feeding 5 adults. Thanks!!
Jamie says
It depends on how big you make your servings. 4 lbs of raw chicken will produce about 2 lbs cooked which is 16 oz. This recipe serves 4, but with a generous amount of rice, you could stretch it.
Tracie says
I will be putting it on low for 10 hours, I hope it won’t dry out. Have you ever put it on for that long?
Jamie says
I don’t usually put anything in the crock pot that long, only because I am always home when I use it. If you use thighs and maybe add a bit more liquid, I’m sure it will be ok.
Angel C Ulriksen says
I tried this and the water /cornstarch and sauce measurements were off, way to watery. I had increase the cornstarch to a 1/4 cup (maybe even more). to get the sauce to thicken. It was not very flavor full.
In the future I would double all the spices to increase flavor, decrease the water to 1/4 cup and a 1/4 cup cornstarch.
Jamie says
You must have made the recipe wrong. You are only supposed to mix 4 teaspoons of water with the cornstarch and then mix that into the leftover sauce.
Grace says
I tried this recipe and it is amazing! So great! I’m making it again tonight! Thanks so much for sharing❣️
Diane says
Fun fact: I made this in my electric pressure cooker and it was great! I tried to scale back the sugar a little, but that was the only change I really made (aaand I’ll probably scale it back up the next time I make it). I cooked it for six minutes on high pressure and let it naturally release (and I cooked a bowl of rice in there for fun), then took the chicken out and thickened the sauce. I love this recipe.