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This slow cooker teriyaki chicken is the kind of set-it-and-forget-it dinner that fits right into a busy weeknight but still feels comforting and intentional. Teriyaki, with its roots in Japanese cooking, combines soy, sugar, and aromatics to create that glossy, savory-sweet sauce many of us grew up loving in takeout form. Here, we lean on a good-quality store-bought teriyaki sauce and just five pantry-friendly add-ins, then simply pour everything over raw chicken thighs in the slow cooker. A few hours later, you have tender, saucy chicken that tastes like you fussed, even though you mostly just used gravity.<\/p>\n\n\n\n
Serve the teriyaki chicken spooned over hot steamed rice\u2014jasmine or short-grain are especially nice\u2014so the sauce can soak in. Add a green vegetable for balance: quickly saut\u00e9ed green beans, roasted broccoli, or a simple side of steamed edamame all work well. If you\u2019d like more texture, top bowls with sliced green onions and a sprinkle of toasted sesame seeds. For a heartier spread, pair it with a crisp cabbage slaw dressed in rice vinegar and a light miso or sesame dressing to echo the flavors of the chicken.<\/p>\n\n\n\n
Slow Cooker 6-Ingredient Teriyaki Chicken Thighs<\/strong><\/p>\n\n\n\n Servings: 4<\/p>\n\n\n\n [adinserter block=”6″]<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n 2 pounds boneless, skinless chicken thighs<\/p>\n\n\n\n 1 cup store-bought teriyaki sauce<\/p>\n\n\n\n 1\/3 cup low-sodium chicken broth<\/p>\n\n\n\n 2 tablespoons honey<\/p>\n\n\n\n 2 cloves garlic, minced<\/p>\n\n\n\n 1 tablespoon grated fresh ginger<\/p>\n\n\n\n Directions<\/strong><\/p>\n\n\n\n Place the raw boneless, skinless chicken thighs in an even layer in the bottom of a 4- to 6-quart slow cooker. It\u2019s fine if they overlap slightly, but avoid tightly stacking them.<\/p>\n\n\n\n In a medium bowl or large measuring cup, whisk together the store-bought teriyaki sauce, chicken broth, honey, minced garlic, and grated ginger until the honey is dissolved and everything is evenly combined.<\/p>\n\n\n\n Pour the teriyaki mixture evenly over the chicken thighs in the slow cooker, making sure all of the chicken is coated in the liquid. Use a spoon to nudge the thighs so some sauce gets underneath as well.<\/p>\n\n\n\n Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork.<\/p>\n\n\n\n Once cooked, taste the sauce and adjust if needed by adding a splash more teriyaki for extra saltiness or a drizzle of honey for more sweetness. If you prefer a slightly thicker sauce, transfer 1\/2 cup of the cooking liquid to a small saucepan and simmer on the stovetop for 3 to 5 minutes to reduce slightly, then pour it back over the chicken.<\/p>\n\n\n\n Gently shred or roughly chop the chicken thighs directly in the slow cooker using two forks, stirring to coat the pieces evenly in the teriyaki sauce.<\/p>\n\n\n\n Serve the teriyaki chicken hot, spooned over rice or your favorite grain, with extra sauce from the slow cooker ladled on top.<\/p>\n\n\n\n Variations & Tips<\/strong><\/p>\n\n\n\n For a spicier version, whisk 1 to 2 teaspoons of sriracha or chili-garlic sauce into the teriyaki mixture before pouring it over the chicken. If you prefer a less sweet dish, reduce the honey to 1 tablespoon or omit it entirely and rely on the sweetness already present in your teriyaki sauce. You can also add vegetables directly to the slow cooker: layer sliced bell peppers, onion wedges, or carrot coins under and around the chicken so they soften in the sauce as it cooks. For a more pronounced sesame flavor, drizzle 1 to 2 teaspoons of toasted sesame oil into the sauce mixture, then garnish the finished dish with toasted sesame seeds. If you\u2019re cooking for a smaller household, this recipe scales down easily\u2014just keep the same proportions of sauce to chicken and watch the timing the first time you try a smaller batch. Leftovers reheat well and can be turned into teriyaki chicken lettuce wraps, stuffed into rice bowls with pickled vegetables, or used as a topping for simple fried rice.<\/p>\n\n\n\n [adinserter block=”7″]<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”5″] This slow cooker teriyaki chicken is the kind of set-it-and-forget-it dinner that fits right into a busy weeknight…<\/p>\n","protected":false},"author":1,"featured_media":662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=661"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/661\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/662"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}