Crockpot Teriyaki Chicken Thighs is the kind of dinner that makes weeknights stress-free. Tender chicken simmers low and slow in a sweet and savory sauce until it’s melt-in-your-mouth good. With just 10 minutes of prep, the slow cooker takes care of the rest. It’s a no-fuss, flavor-packed dish that pairs perfectly with rice or noodles and it tastes just as good reheated the next day.
Why This Crockpot Teriyaki Chicken Thighs Is a Weeknight Win
- Fast prep: You need only 10 minutes to get everything ready.
- Easy cleanup: Just one pot means less time washing dishes.
- Big flavor: The mix of sweet and savory makes this dish irresistible.
Ingredients You Will Needs
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sake (optional)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (optional, for garnish)
How to Make Crockpot Teriyaki Chicken Thighs (3 Steps & Timing)
Make the Marinade:
In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 1/4 cup mirin, 2 tablespoons sake (if using), 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves.
Prepare the Chicken:
Cut 1.5 lbs of boneless, skinless chicken thighs into 1-inch pieces. Add them to the bowl and toss to coat. Transfer the chicken to a slow cooker.
Cook and Serve:
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Once cooked, shred the chicken using two forks. If you want a thicker sauce, simmer the remaining sauce in a small saucepan over medium heat for a few minutes. Mix the chicken back into the sauce and garnish with sliced green onions and sesame seeds before serving.
Quick Sides & Serving Ideas
- Steamed rice
- Egg noodles
- Stir-fried vegetables
- Simple salad with a light dressing
Storage & Reheat (No Soggy Leftovers)
Store your Crockpot Teriyaki Chicken Thighs in the fridge for up to 4 days. You can freeze leftovers for up to 3 months. To reheat without sogginess, use the air fryer or oven to get the chicken back to its tasty texture.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped veggies for side dishes.
- Buy rotisserie chicken instead of cooking from scratch.
- Pick up bagged teriyaki sauce for even faster prep.
- Utilize frozen rice or noodles that heat in minutes.
Smart Swaps & Variations
- Swap chicken thighs for chicken breasts if you prefer leaner meat.
- Use agave syrup or maple syrup instead of honey for a different sweetness.
- Replace mirin with apple juice or a splash of vinegar for a budget-friendly option.
- Skip the sake and just use extra mirin for flavor if you don’t have it.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Crockpot Teriyaki Chicken Thighs
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 cup soy sauce low sodium preferred
- 1/4 cup honey
- 1/4 cup mirin sweet rice wine
- 2 tablespoons sake optional
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 1 green onion thinly sliced, for garnish
- sesame seeds optional, for garnish
Instructions
- In a medium bowl, whisk together soy sauce, honey, mirin, sake (if using), brown sugar, cornstarch, grated ginger, and minced garlic to create the marinade.
- Add the chicken thighs to the marinade bowl and toss to coat well.
- Transfer the coated chicken and marinade into a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken using two forks.
- For a thicker sauce, simmer the remaining sauce in a small saucepan over medium heat for a few minutes until it reduces.
- Mix the shredded chicken back into the thickened sauce.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs About Crockpot Teriyaki Chicken Thighs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work too, but they’re leaner and can dry out faster. If you go that route, check for doneness earlier and shred gently so they don’t fall apart too much. The sauce will help keep them flavorful.
What if my teriyaki sauce comes out watery?
That’s easy to fix. Just remove the chicken and simmer the sauce in a saucepan for a few minutes until it thickens. You can also whisk in a little cornstarch mixed with water for a faster thickening option.
Can I double the recipe for meal prep?
Absolutely! Just make sure your slow cooker is big enough to handle the extra chicken and sauce. Doubling works great for feeding a crowd or freezing half for another busy night.
Do I need to sear the chicken before adding it to the crockpot?
Nope, not for this recipe. The sauce provides plenty of flavor. But if you want a little extra depth, a quick sear on the stovetop before adding to the crockpot won’t hurt.
Wrap-Up: Sweet and Savory Made Simple
Crockpot Teriyaki Chicken Thighs is the ultimate set-it-and-forget-it dinner. A few pantry ingredients and a slow cooker turn chicken into something tender, flavorful, and family-approved. It’s budget-friendly, reheats like a champ, and takes almost no effort on your part. Pair it with rice, noodles, or veggies and you’ve got a meal that feels like takeout without the extra cost or time. Try it once, and it’ll be on repeat.
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