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Crock Pot Chicken Teriyaki

  • Author: Jamie Sanders
  • Prep Time: 15 min
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: main dish
  • Method: slow cooker


Forget the takeout, this slow cooker Chicken Teriyaki Recipe can’t be beat!!



  • 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 red pepper flakes (more if you like a kick of spice)
  • 4 1/2 teaspoons cornstarch
  • 4 teaspoons cold water
  • Cooked rice (Whatever type you like, I used brown rice.)


  1. Place chicken in the slow cooker.
  2. In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.
  3. Pour over chicken.
  4. Cover and cook on low for 4 to 5 hours or until chicken is tender.
  5. Remove chicken from the slow cooker.
  6. 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…)
  7. Place liquid in a saucepan and bring to a boil.
  8. Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.
  9. To serve, top rice with chicken and cover with the Teriyaki Sauce.