Slow-Cooker Teriyaki Chicken Thighs with Ginger and Scallions Tips, FAQ & printable recipe

Tips for success

For maximum flavor, use a high-quality teriyaki glaze that lists soy sauce, sugar, and ginger as its main ingredients. If you prefer a spicier kick, add a pinch of red pepper flakes along with the ginger.

You can also swap the chicken thighs for chicken breasts, but reduce the cook time to 3 hours to avoid drying them out.

To make this a complete one-pot meal, add 2 cups of broccoli florets during the last 30 minutes of cooking—they will steam in the sauce and absorb the teriyaki flavor.

If you have extra sauce, spoon it over the rice for extra moisture. The leftovers make excellent wraps or rice bowls the next day.

Variations

• Spicy Sriracha Teriyaki: Add 1 to 2 tablespoons of sriracha to the teriyaki glaze before pouring it over the chicken. The heat balances the sweetness and adds a subtle kick. Adjust the amount to your preference.
• Honey Garlic Teriyaki: Replace the teriyaki glaze with a mixture of 1/2 cup soy sauce, 1/4 cup honey, 4 minced garlic cloves, and 1 tablespoon rice vinegar. Cook as directed; the honey will caramelize beautifully.
• Pineapple Teriyaki: Add 1 cup of pineapple chunks to the slow cooker with the chicken. The pineapple releases juice that mingles with the teriyaki glaze, adding a bright, tropical sweetness. Serve with extra pineapple pieces.
• Sesame Orange Teriyaki: Stir 2 tablespoons of orange zest and 1/4 cup orange juice into the teriyaki glaze. The citrus brightens the sauce and pairs well with the sesame seeds. Garnish with orange slices if desired.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. The sauce will thicken when chilled; reheat gently with a splash of water.

Freezer

Freeze the cooked 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 hot and bubbly. Add a tablespoon of water if the sauce is too thick.

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen it. Keep the rice separately to avoid sogginess.

You can assemble the raw chicken, ginger, scallions, and teriyaki glaze in the slow cooker insert up to 24 hours in advance.

Cover and refrigerate, then place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cook time because the ingredients start cold.

Serving ideas

Serve the teriyaki chicken over steamed jasmine rice for a classic pairing. The rice soaks up the sweet-savory glaze and balances the richness of the chicken.

A side of steamed or stir-fried vegetables, such as bok choy or snap peas, completes the meal without overwhelming it.

For a low-carb option, serve the chicken over cauliflower rice or alongside a crisp green salad. The glaze is flavorful enough that you do not need extra sauce on the side. Garnish with extra sesame seeds and sliced scallions for color and texture.

Frequently asked questions

Recipe card

Slow-Cooker Teriyaki Chicken Thighs with Ginger and Scallions

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs (about 2 lb total)
• 3 tbsp fresh ginger, julienned
• 4 scallions, cut into 2-inch batons
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• Steamed jasmine rice, for serving

Instructions

1. Place the chicken thighs in a single layer in the bottom of a 6-quart slow cooker. Scatter the julienned ginger and scallion batons evenly over the chicken. Pour the teriyaki glaze over everything, making sure the sauce coats the chicken and aromatics. Sprinkle the toasted sesame seeds on top.
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). The sauce will bubble gently and reduce slightly.
3. Using two forks, shred the chicken thighs directly in the slow cooker. Stir the shredded chicken into the glaze so every piece is coated. The ginger and scallions will have softened and melded into the sauce.
4. If the sauce is thinner than you like, transfer the shredded chicken to a plate using a slotted spoon. Set the slow cooker to high and let the sauce simmer uncovered for 10 to 15 minutes, until it thickens and reduces. Return the chicken to the pot and stir to coat.
5. Spoon a generous portion of steamed jasmine rice onto each plate. Top with the teriyaki chicken and a ladle of the glaze from the slow cooker. Garnish with extra toasted sesame seeds or sliced scallions if desired.

Contains: soy, gluten, sesame, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

25 g

Fat

18 g

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