Easy Crockpot Teriyaki Chicken Thigh Recipe

Easy Crockpot Teriyaki Chicken Thigh Recipe (Love this!)

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2 pounds boneless, skinless chicken thighs

3 garlic cloves, minced

1 large onion, chopped

½ cup honey

½ cup soy sauce

¼ tsp black pepper

¼ cup rice wine vinegar or apple cider vinegar

1 tbsp grated fresh ginger

¼ cup cold water

3 tbsp cornstarch

3 scallions, sliced

1 tbsp toasted sesame seeds


  1. Place the chicken thighs in a slow cooker.
  2. In a small bowl combine the soy sauce, honey, rice wine vinegar, garlic, ginger, onion and black pepper.
  3. Pour the mixture over the chicken.
  4. Cover with a lid and cook on low for 4 ½ – 5 hours.
  5. Remove the chicken from the slow cooker and shred it using two forks.
  6. Transfer the teriyaki sauce from the slow cooker to a saucepan and heat it over medium heat.
  7. In a bowl mix the cornstarch and cold water until combined well.
  8. Pour the cornstarch mixture into the teriyaki sauce and whisk to combine.
  9. Bring the mixture to a boil over medium heat.
  10. Let it boil for about 1-2 minutes or until thickened.
  11. Pour the sauce over the chicken and toss to combine.
  12. Serve with cooked rice, topped with scallions and toasted sesame seeds.

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