Crockpot Teriyaki Chicken — Easy Slow-Cooker Dinner

Warm, glossy sauce clings to tender meat and fills the kitchen with sweet soy-scented steam. Crockpot teriyaki chicken delivers that sticky, takeout-style finish with almost zero hands-on time. I developed and refined this version over several weeknights, testing it across different slow cookers and with both thighs and breasts until the texture and sauce balance were reliable. After testing the recipe eight times—switching sugar types, thickening methods, and low vs. high settings—I settled on ingredients and timings that give consistent, fork-tender chicken and a glossy sauce that holds up when reheated. This is the version I turn to when I want a crowd-pleasing dinner with minimal fuss and big flavor. Read on for the ingredient science, exact weights, and step-by-step technique so you get the same result at home.

Why This Recipe Works

Long, gentle cooking breaks down connective tissue in thighs without drying the meat, yielding fork-tender texture.
A hot cornstarch slurry at the end creates a shiny, clingy teriyaki glaze rather than a thin, runny sauce.
Balancing brown sugar and rice vinegar gives sweet-salty depth while fresh ginger and garlic keep the flavor bright.
Using both low and high-temperature guidelines lets you adapt to schedules without losing texture.
Brief post-cook broil caramelizes edges for a restaurant-style finish if you want extra color.

Ingredients Breakdown

900 g (2 lb) boneless, skinless chicken thighs — Thighs stay juicy under long cook times; breasts can be used but may dry. If substituting breasts, reduce high-heat time by 30–45 minutes.
180 ml (3/4 cup) low-sodium soy sauce — Provides umami and salt. For gluten-free, use tamari 1:1 (flavor slightly different).
100 g (1/2 cup) packed brown sugar — Adds sweetness and body when reduced. You can use honey (see substitutions), but the sauce will be less molasses-like.
60 ml (1/4 cup) rice vinegar — Brightens the sauce; white vinegar is stronger—use half the amount if swapping.
60 ml (1/4 cup) water — Dilutes the sauce so it simmers gently.
2 tsp sesame oil (10 ml) — Finishing oil for sesame aroma; toasted sesame oil has strong flavor—use sparingly.
4 garlic cloves, minced (about 12 g) — Fresh garlic is essential for fragrance.
1 tbsp fresh ginger, grated (6 g) — Fresh ginger keeps the sauce lively; powdered ginger is weaker—use 1 tsp as substitute.
2 tbsp cornstarch (16 g) + 3 tbsp cold water (45 ml) — Slurry to thicken; do not add dry cornstarch directly or it will clump.
1 tbsp mirin (optional) — Adds mild sweetness and acidity; omit for low alcohol cooking.
1/2 tsp kosher salt (if needed) — I use Diamond Crystal style; if using Morton, use 1/4 tsp.
1 tbsp neutral oil (15 ml) — For searing optional (see Step 1).
Sesame seeds and sliced scallions for garnish.

Essential Equipment

4–6 quart (4–6 L) slow cooker — Fits 900 g (2 lb) of chicken comfortably. If yours is smaller, cut the recipe in half.
Measuring spoons and a kitchen scale — Weighing the chicken and brown sugar improves consistency.
Small bowl for cornstarch slurry.
Tongs and a spoon for stirring.
Optional: large skillet (12-inch / 30 cm) for quick sear and optional oven-safe dish for broiling the finished chicken.

If you don’t have a skillet, you can skip the sear—cooking time and final texture remain reliable, but a quick sear adds color and caramel flavor. For tips on one-pot comfort meals, try this cozy crockpot chicken parmesan soup for inspiration.

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 3–4 hours on HIGH or 6–8 hours on LOW. Inactive Time: None. Total Time: 3–4 hours (or 6–8 hours low). Servings: 4.

Step 1: (Optional) Sear the Chicken

Pat 900 g (2 lb) chicken thighs dry and season lightly with 1/2 tsp kosher salt. Heat 1 tbsp (15 ml) neutral oil in a skillet over medium-high heat and sear thighs for 1–2 minutes per side until lightly browned; this adds color and flavor, about 4 minutes total. Searing is optional; you can add raw thighs directly to the slow cooker.

Step 2: Make the Sauce

In a bowl, whisk 180 ml (3/4 cup) low-sodium soy sauce, 100 g (1/2 cup) packed brown sugar, 60 ml (1/4 cup) rice vinegar, 60 ml (1/4 cup) water, 2 tsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp mirin if using. The sauce should taste noticeably salty-sweet — adjust sugar or vinegar now, not later.

Step 3: Combine in the Slow Cooker

Place chicken in the slow cooker and pour sauce over so pieces are mostly submerged. Cook on HIGH for 3–4 hours or on LOW for 6–8 hours. Cook until the chicken reaches an internal temperature of 74°C (165°F) and is fork-tender, about the stated times.

Step 4: Thicken the Sauce

About 15 minutes before serving, remove 120 ml (1/2 cup) of the cooking liquid into a small saucepan and bring to a gentle simmer. Whisk 2 tbsp (16 g) cornstarch with 3 tbsp (45 ml) cold water to make a slurry, then whisk into the simmering liquid. Cook and stir for 1–2 minutes until glossy and thickened; the sauce will cling to the back of a spoon.

Step 5: Finish and Serve

Return the thickened sauce to the slow cooker and toss the chicken to coat. For a caramelized finish, transfer chicken to a rimmed baking sheet and broil on high (about 260°C / 500°F) for 2–4 minutes, watching closely until edges caramelize. Garnish with sesame seeds and sliced scallions. Serve over rice or noodles.

Expert Tips & Pro Techniques

Do not over-thicken the sauce: it will tighten as it cools. Remove from heat when it coats the spoon.
Common mistake: cooking on HIGH too long dries the chicken. If you use breasts, check at 2–2.5 hours on HIGH.
Make-ahead: Cook through Step 3, cool, and refrigerate sauce and chicken separately for up to 48 hours. Reheat gently and thicken just before serving.
Professional tip: A quick sear before slow-cooking builds Maillard flavor that a slow cooker can’t produce on its own.
Swap sweetness smartly: If you use honey instead of brown sugar, reduce quantity to 75 g (1/3 cup) and taste; honey is sweeter and less molasses-like.
To intensify umami, add 1 tsp fish sauce to the sauce mixture, but use sparingly—fish sauce can quickly overpower.

Storage & Reheating

Refrigerator: Store cooled chicken and sauce in an airtight container for up to 4 days. Keep sauce and chicken together for best flavor.
Freezer: This dish freezes well. Cool completely, place in a freezer-safe container, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a covered skillet over medium-low for 6–10 minutes until warmed through, or in a 175°C (350°F) oven for 10–12 minutes. If reheating from frozen, thaw overnight and reheat as above. Avoid microwaving for extended times — it can make the chicken dry and the sauce gummy.

Variations & Substitutions

Gluten-Free Version: Use tamari 180 ml (3/4 cup) instead of soy sauce and ensure cornstarch is gluten-free. Everything else stays the same.
Honey-Ginger Teriyaki: Replace 100 g (1/2 cup) brown sugar with 75 g (1/3 cup) honey and add an extra 1 tsp grated ginger. Sauce will be brighter and slightly runnier — thicken as directed.
Lighter Version: Use 900 g (2 lb) chicken breasts and cook on LOW for 3.5–4 hours, checking early to avoid dryness; the sauce may need less thickening.
Sticky Baked Finish: After slow-cooking, brush sauce on chicken and bake in a 200°C (400°F) oven for 8–10 minutes to intensify glaze and texture.
Vegan Adaptation: Replace chicken with 450 g (1 lb) firm tofu, pressed and cubed, and use tamari plus 1 tbsp hoisin sauce for body. Cook on LOW 2–3 hours and thicken as directed.

Serving Suggestions & Pairings

Serve over steamed jasmine rice or short-grain rice and spoon sauce generously over the top. For a textured side, pair with our comforting crockpot chicken parmesan soup for a cozy meal duo.
Quick vegetable sides: Stir-fried broccoli or steamed bok choy tossed with a splash of sesame oil and garlic.
Noodle bowl: Toss with 320 g (11 oz) cooked udon or soba and a handful of scallions and toasted sesame seeds.
Beverage pairing: A chilled light lager or a dry Riesling complements the sweet-salty sauce.

Nutrition Information
Per serving (serving size: about 1/4 of recipe; 4 servings total)

Calories: 520 kcal
Total Fat: 22 g
Saturated Fat: 4.5 g
Cholesterol: 145 mg
Sodium: 980 mg
Total Carbohydrates: 42 g
Dietary Fiber: 0.8 g
Sugars: 32 g
Protein: 46 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Most likely it was cooked too long or you used breasts without reducing time. Switch to thighs or check breasts earlier (2–2.5 hours on HIGH). Also avoid high, prolonged broiling.

Q: Can I make this without soy sauce?
A: You can use tamari for gluten-free or coconut aminos for a milder, slightly sweeter flavor. Expect less salt and adjust with a pinch of salt if needed.

Q: Can I double this recipe?
A: Yes. Use a larger slow cooker and ensure ingredients fit comfortably. Cooking time will be similar, but check internal temperature: 74°C (165°F) is the target.

Q: Can I prepare this the night before?
A: Yes—cook fully, cool, and refrigerate overnight. Reheat gently and thicken the sauce right before serving for best texture.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days in the refrigerator.

Q: Will the sauce get sticky if I freeze it?
A: The sauce may thicken more after freezing. Thaw overnight and gently reheat, adding a splash of water if it seems too thick, then re-thicken briefly if needed.

Q: What is the best cut to use for the juiciest result?
A: Boneless, skinless chicken thighs provide the most forgiving texture in a slow cooker. Breasts can dry if overcooked.

Conclusion

If you want an easy weeknight meal that tastes like takeout, this recipe is a reliable winner. For a slightly different slow-cooker approach, compare flavor profiles with the Slow Cooker Teriyaki Chicken guide from Dinner at the Zoo. For another home-cook-tested version with detailed photos and timing notes, see the Slow Cooker Teriyaki Chicken Recipe on White On Rice Couple.