Mandarin Teriyaki Chicken Thighs: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Pat the chicken thighs dry with paper towels if they're wet from the package. Drain the mandarin orange segments if using canned, and grate the ginger.

Measure out the teriyaki glaze and sesame seeds. If you're serving with rice, start it before you begin the slow cooker so it's ready when the chicken is done. Have a cutting board and two forks ready for shredding.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the chicken thighs in an even layer in the bottom of a 6-quart slow cooker. Scatter the mandarin orange segments and grated ginger over the chicken. Pour the teriyaki glaze evenly over the top, then sprinkle with the toasted sesame seeds. Do not stir.
   Look for The chicken is covered with orange segments, glaze, and sesame seeds in an even layer.
   Tip Arrange the chicken in a single layer so it cooks evenly; overlapping thighs are fine, but try to keep them flat.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). Do not open the lid during the first 3 hours of cooking to keep the heat steady.
   Look for The sauce is bubbling gently at the edges and the chicken looks opaque and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on LOW keeps the chicken moist; high heat can toughen the meat. If using HIGH, check at 2 1/2 hours.
3. 3Shred the Chicken
   When the chicken is cooked, use two forks to shred the thighs directly in the slow cooker, or leave them whole if preferred. Stir the shredded chicken into the glaze so every piece is coated. Taste and adjust seasoning with salt if needed, though the teriyaki glaze is usually salty enough.
   Look for The chicken pulls apart easily with forks and the sauce is thick and glossy.
   Tip Shredding while the chicken is hot makes it easier; the chicken will absorb more sauce as it sits.

At the end of this phase, the slow cooker is filled with raw chicken, mandarin oranges, ginger, teriyaki glaze, and sesame seeds. The chicken is covered but not stirred.

The glaze looks thick and glossy, and the sesame seeds are scattered on top. The slow cooker is set to low and will cook for 4 hours until the chicken is tender and cooked through.

Shred and Thicken

4. 4Bubble the Glaze
   If the sauce seems thin after shredding, turn the slow cooker to HIGH and cook uncovered for 15–20 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon. The mandarin segments will soften and meld into the sauce.
   Look for The sauce has reduced slightly and clings to the chicken; it bubbles gently when stirred.
   Tip Leaving the lid off lets excess moisture escape. Watch closely so the sauce doesn't scorch on the bottom.
5. 5Warm the Rice
   While the glaze reduces, warm the steamed jasmine rice in the microwave or in a saucepan with a splash of water, covered, over low heat for 5–10 minutes. Fluff with a fork before serving.
   Look for The rice is steaming hot and fluffy, each grain separate.
   Tip For extra flavor, cook the rice in chicken broth instead of water, or add a pinch of salt to the cooking water.

After shredding, the chicken is coated in a rich, brown sauce with visible orange segments and sesame seeds. The sauce may look a bit thin at first, but after reducing uncovered on high, it becomes glossy and clings to the chicken. The kitchen smells sweet and savory with hints of ginger and teriyaki. The rice is warm and fluffy, ready to serve.

Serve and Enjoy

6. 6Serve Over Rice
   Spoon a generous portion of jasmine rice onto each plate. Top with the teriyaki chicken and spoon extra glaze and mandarin segments over the top. Garnish with additional sesame seeds or sliced green onions if desired, though the video does not include these.
   Look for The chicken is glossy with glaze, the rice is fluffy, and the plate looks colorful and appetizing.
   Tip Serve immediately while hot. The sauce will thicken as it cools, so spoon extra from the slow cooker.

The plated dish shows a bed of white jasmine rice topped with glossy, caramelized chicken and bright orange mandarin segments. The sauce is thick and drips slowly from the spoon. The aroma is irresistible—sweet, savory, and slightly gingery. The chicken is pull-apart tender, and each bite is coated in the flavorful glaze.

Common mistakes

One common mistake is opening the slow cooker lid too often during cooking, which lets heat escape and extends the cooking time. Another is overcooking the chicken on high heat, which can make it stringy and dry.

If the sauce is too thin at the end, don't skip the reduction step—it's essential for a glossy finish. Finally, don't skip draining the mandarin oranges, as excess liquid can water down the sauce.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender, meaning it shreds easily with no resistance. The sauce should be thick and glossy, coating the back of a spoon.

If the sauce seems thin, cook uncovered on high for 15–20 minutes to reduce. The mandarin segments should be soft and slightly caramelized at the edges. Taste and adjust seasoning if needed.

• Poultry: 165°F (74°C) in the thickest part