Slow Cooker Sweet Teriyaki Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality teriyaki glaze that lists soy sauce, sugar, and ginger among its first ingredients. Avoid glazes that are overly thick or cornstarch-heavy, as they can become gummy.

If you prefer a more pronounced ginger flavor, add a teaspoon of freshly grated ginger to the slow cooker along with the garlic. The glaze will reduce and intensify as it cooks, so don't be tempted to add extra liquid unless the sauce seems too thick.

To get a deeper caramelization on the chicken, you can broil the shredded chicken for 2-3 minutes after cooking. Spread the shredded chicken on a baking sheet, drizzle with some of the sauce, and broil until the edges are crispy and charred in spots. This adds a lovely texture contrast and intensifies the flavor. Just watch it carefully to prevent burning.

Variations

• Spicy Teriyaki: Add 1-2 teaspoons of sriracha or red pepper flakes to the glaze before pouring over the chicken. For extra heat, serve with sliced fresh chili peppers on top.
• Ginger Garlic: Add 1 tablespoon of freshly grated ginger and an extra 2 cloves of minced garlic to the slow cooker. This brightens the flavor and adds a fragrant kick.
• Pineapple Teriyaki: Add 1 cup of pineapple chunks to the slow cooker along with the chicken. The pineapple adds sweetness and a tropical note that pairs beautifully with the teriyaki glaze.
• Sesame Orange: Replace 1/4 cup of the teriyaki glaze with fresh orange juice and add 1 tablespoon of orange zest. Finish with a sprinkle of orange zest and extra sesame seeds for a citrusy twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the shredded chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or chicken broth if the sauce is too thick.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

To reheat, warm gently in a saucepan over medium-low heat, adding a splash of water or chicken broth if the sauce has thickened too much. The chicken can also be reheated in the microwave in 30-second intervals, stirring between each.

This recipe is perfect for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

Alternatively, you can cook the full recipe, then store the shredded chicken and sauce in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the teriyaki chicken over steamed jasmine rice or short-grain white rice. The sticky sauce clings to the rice, making each bite satisfying. For a complete meal, add a side of steamed broccoli or a simple green salad dressed with rice vinegar and sesame oil. The dish also works well in lettuce cups or as a filling for rice bowls with shredded cabbage and pickled cucumbers.

For a low-carb option, serve the chicken over cauliflower rice or alongside sautéed greens. The sweet and savory flavors pair well with the slight bitterness of bok choy or the crunch of snap peas.

Garnish with extra sesame seeds, sliced green onions, or a drizzle of sriracha for heat. This dish is versatile enough for a casual weeknight dinner or a casual gathering with friends.

Frequently asked questions

Recipe card

Slow Cooker Sweet Teriyaki Chicken Thighs

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 2 large Vidalia onions, thinly sliced
• 4 cloves garlic, minced
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• Steamed jasmine rice, for serving

Instructions

1. Place the chicken thighs in the bottom of a 7-quart slow cooker in a single layer. Scatter the sliced Vidalia onions and minced garlic evenly over the chicken.
2. Pour the teriyaki glaze over the chicken and onions, making sure to coat the top of each thigh. Sprinkle the toasted sesame seeds over the sauce.
3. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fork-tender and registers 165°F (74°C) in the thickest part.
4. Once the chicken is cooked through, use two forks to shred the thighs directly in the slow cooker. Stir the shredded chicken into the glaze and onions until well coated.
5. Spoon the shredded chicken and caramelized onions over steamed jasmine rice. Drizzle extra glaze from the slow cooker over the top and finish with additional sesame seeds if desired.

Contains: gluten, soy, sesame, sulfites

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

22 g

Fat

20 g

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