Mandarin Teriyaki Chicken Thighs: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, don't skip the step of reducing the sauce after shredding. This concentrates the flavors and gives the chicken a beautiful glaze.

If you prefer a thicker sauce, you can mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 10 minutes of cooking, then let it bubble until thickened.

The mandarin oranges add a subtle citrus sweetness, but they also soften and break apart during cooking. If you want more distinct pieces, add half of the oranges at the beginning and the other half during the last 30 minutes of cooking. This gives you both soft, caramelized segments and brighter, fresher ones.

Variations

• Spicy Kick: Add 1–2 teaspoons sriracha or red pepper flakes along with the teriyaki glaze for a spicy-sweet version. You can also stir in a minced fresh chili pepper, such as serrano or Thai bird's eye, for extra heat.
• Garlic Ginger: Add 4 minced garlic cloves along with the ginger. The garlic mellows during slow cooking and adds depth to the sauce. This is a simple twist that enhances the savory notes.
• Honey Sesame: Replace 2 tablespoons of the teriyaki glaze with honey for a sweeter, thicker sauce. Increase the sesame seeds to 2 tablespoons and add a teaspoon of sesame oil for a nutty aroma.
• Pineapple Teriyaki: Swap the mandarin oranges for 2 cups drained pineapple chunks. The pineapple adds a tangy sweetness and pairs beautifully with teriyaki. Use the same method and cooking time.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water when reheating.

Freezer

Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or teriyaki sauce to restore the glossy texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken will continue to absorb the sauce, so it may be even more flavorful the next day.

Reheat gently in the microwave or on the stovetop with a splash of water or extra teriyaki sauce to loosen the glaze. The rice can be stored separately and reheated with a damp paper towel over it to keep it moist.

You can assemble the slow cooker the night before: place the chicken, mandarin oranges, ginger, and teriyaki glaze in the insert, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You may need to add 15–20 minutes of cooking time because the ingredients start cold. Alternatively, cook the full recipe, shred the chicken, and store it in the refrigerator for up to 4 days.

Serving ideas

Serve this Mandarin Teriyaki Chicken over steamed jasmine rice to soak up the delicious sauce. For a complete meal, add a side of steamed broccoli or snap peas.

The sweet-savory flavor pairs well with a crisp green salad dressed with a light vinaigrette. Garnish with extra sesame seeds or sliced green onions if you like, though the video keeps it simple.

This dish also works well in lettuce cups for a lighter option, or spooned into warm flour tortillas for a fusion twist. Leftovers make excellent rice bowls for lunch—just add some pickled vegetables or a soft-boiled egg. The sauce is so good you'll want to spoon every last drop over your rice.

Frequently asked questions

Recipe card

Mandarin Teriyaki Chicken Thighs: 5-Ingredient Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs (about 2 lb)
• 2 cups mandarin orange segments (canned, drained)
• 2 tbsp freshly grated ginger
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• 2 cups steamed jasmine rice, for serving

Instructions

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

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

460

Protein

32 g

Carbohydrates

45 g

Fat

17 g

Fiber

2 g

Sugar

18 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.