Slow Cooker Teriyaki Chicken Thighs with Homemade Sauce
Tender chicken thighs slow-cooked in a sweet and savory homemade teriyaki sauce made with soy sauce, brown sugar, and aromatic ginger and garlic. The long, gentle cooking process ensures the chicken falls off the bone while absorbing all the rich flavors. Perfect for busy weeknights when you want a satisfying Asian-inspired meal with minimal hands-on time. The sauce can be thickened at the end for extra richness, and the dish pairs beautifully with steamed rice or vegetables.
Ingredients
- 4 chicken thighs, medium
- 1 cup soy sauce
- ¼ cup green onions, thinly sliced
- ¼ cup brown sugar
- 4 tablespoons avocado oil
- 1 teaspoon ginger powder
- 1 ½ teaspoons garlic, minced
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- 1 teaspoon green onions
- 2 tablespoons sesame seeds, for garnish(optional)
Instructions
- 1
Mix soy sauce, green onions, brown sugar, avocado oil, ginger powder, and minced garlic in a large bowl until combined
- 2
Add chicken thighs to crock pot and pour teriyaki sauce over chicken
- 3
Cover and cook on high for 3 hours or low for 6 hours until chicken reaches 160 degrees Fahrenheit in thickest spot
- 4
Remove sauce from crockpot and transfer to small saucepot, heat over medium until boiling
- 5
Whisk cold water and cornstarch in separate bowl, slowly add slurry to sauce and simmer until thickened
- 6
Serve chicken thighs over rice or steamed vegetables with teriyaki sauce, garnish with green onions and sesame seeds
Tips
Use a meat thermometer to ensure chicken reaches safe internal temperature of 160°F in the thickest part
For extra flavor, sear chicken thighs in a skillet before adding to slow cooker
Save time by making the cornstarch slurry while chicken is cooking
Good to Know
Store leftovers in refrigerator for up to 3 days in airtight container
Can marinate chicken in sauce overnight before cooking
Best served immediately over rice or steamed vegetables
Common Mistakes
Use meat thermometer to avoid undercooked chicken
Add cornstarch slurry slowly to prevent lumpy sauce
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 2-3 hours on high or 4-5 hours on low as breasts cook faster and can become dry.
What if I don't want to thicken the sauce?
Skip the cornstarch step and serve with the natural cooking juices, which will be thinner but still flavorful.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently to maintain moisture and texture.