Crockpot Teriyaki Chicken

Warm, sticky, and full of ginger-sesame aroma — this Crockpot teriyaki chicken delivers tender meat and a glossy sauce with almost no hands-on time. Crockpot teriyaki chicken is ideal for busy nights because a quick prep gives you hours of hands-off slow cooking that concentrates flavors. After testing this recipe eight times and adjusting sugar and soy ratios, I landed on a sauce that balances sweet, salty, and bright notes without tasting cloying. I first perfected this version while developing a weeknight menu for a small catering team, so it’s built to scale and to stay juicy. Read on for exact measurements, timing, and pro tips so your slow cooker produces restaurant-worthy results every time.

Why This Recipe Works

Balanced sugar-to-acid ratio: a little brown sugar and rice vinegar let the sauce caramelize without becoming too sweet.
Low, steady heat breaks down connective tissue in thighs, yielding fork-tender chicken that stays moist.
Cornstarch slurry added at the end creates a glossy, clingy sauce rather than a thin broth.
Optional initial browning builds Maillard flavor and deepens the sauce complexity.
Simple pantry ingredients keep the technique reliable and repeatable for consistent results.

Ingredients Breakdown

900 g (2 lb) boneless, skinless chicken thighs — thighs tolerate long, slow cooking and stay juicy. You can use breasts, but they dry more easily.
120 ml (½ cup) low-sodium soy sauce — provides the savory backbone. If you only have regular soy, reduce added salt.
120 ml (½ cup) water — thins the sauce for even cooking and prevents burning on low.
80 g (¼ cup packed; about 50 g) brown sugar — gives sweetness and helps caramelize. Reduce by 1–2 tbsp for less sweet sauce.
60 ml (¼ cup) rice vinegar — brightens and balances sweetness. Do not substitute with lemon juice (flavor will change).
30 ml (2 tbsp) sesame oil — adds toasted sesame flavor. Toasted is preferable; regular vegetable oil will not provide the same aroma.
30 g (3 tbsp) cornstarch + 60 ml (¼ cup) cold water — makes a slurry to thicken the sauce after cooking.
30 g (2 tbsp) freshly grated ginger and 3 cloves garlic, minced — fresh aromatics are key; jarred pastes are OK in a pinch.
1 tsp (5 g) kosher salt — note brand differences: use Diamond Crystal for this measure; if using Morton, halve it.
2 tsp (10 g) cornstarch (optional) for dusting — only if you brown the thighs to get a glaze.
Optional garnish: sliced scallions, toasted sesame seeds, steamed broccoli, and white rice.

Substitutions with impact warnings:

Chicken breasts: use 1.1 kg (2.5 lb), but cook on low for shorter time and watch for dryness.
Coconut aminos: swap 1:1 for soy sauce for gluten-free and lower-sodium option; sauce will taste milder and slightly sweeter.
Honey instead of brown sugar: use 3 tbsp (63 g) honey; it will thin the sauce and change caramelization behavior.

Essential Equipment

4–6 quart (3.8–5.7 L) slow cooker / Crockpot — choose a size that holds the chicken in a single layer if possible.
Large skillet (optional) — for browning thighs to add richer flavor; a heavy-bottomed skillet is best.
Liquid measuring cup and dry measuring spoons — for exact ratios that affect sauce balance.
Instant-read thermometer — for checking doneness at 74°C (165°F).
Small bowl and whisk — to mix cornstarch slurry.
Fine grater or microplane — for fresh ginger (you can substitute pre-grated, but flavor will be milder).
If you don’t own a slow cooker, cook in a covered 9×13-inch (23×33 cm) ovenproof dish at 150°C (300°F) for 1.5–2 hours, checking for doneness.

Step-by-Step Instructions

Prep time 15 minutes · Cook time 3 hours on HIGH (6 hours on LOW) · Inactive time None · Total time about 3 hours 15 minutes (high) · Servings 4 (about 1 cup cooked chicken per serving)

Step 1: Mix the sauce

Whisk together 120 ml (½ cup) low-sodium soy sauce, 120 ml (½ cup) water, 80 g (¼ cup packed) brown sugar, 60 ml (¼ cup) rice vinegar, 30 ml (2 tbsp) sesame oil, 30 g (2 tbsp) grated ginger and 3 minced garlic cloves. Taste for balance — you want a clear sweet-sour-salty profile before cooking. Set aside.

Step 2: (Optional) Brown the thighs

Pat 900 g (2 lb) chicken thighs dry and season lightly with 1 tsp (5 g) kosher salt. Heat a skillet over medium-high and brown thighs for 2 minutes per side until golden and fragrant; this adds caramel notes but is not required. Transfer chicken to the slow cooker.

Step 3: Add sauce to the Crockpot

Pour the prepared sauce evenly over the chicken in the slow cooker. Spoon some sauce over each piece so flavors penetrate. Cook on HIGH for 3 hours or LOW for 6 hours until chicken reaches 74°C (165°F) and is falling-apart tender.

Step 4: Thicken the sauce

When the chicken is done, remove 120 ml (½ cup) of the cooking liquid into a small bowl and whisk in 30 g (3 tbsp) cornstarch with 60 ml (¼ cup) cold water to make a smooth slurry. Pour the slurry into the slow cooker, stir, and cook on HIGH for 10–15 minutes until the sauce is glossy and thickened. Sauce should cling to a spoon.

Step 5: Finish and serve

Shred or slice the thighs and toss them with the thickened sauce until well coated. Serve over 240 g (1 cup cooked; about 195 g raw) steamed rice, garnish with sliced scallions and toasted sesame seeds. If you like a bit of char, finish individual portions under a broiler for 1–2 minutes.

Expert Tips & Pro Techniques

Common mistake: overcooking breasts — use thighs or check breasts earlier; remove at 74°C (165°F) to avoid dryness.
Make-ahead: Cook the chicken, cool, and refrigerate in the sauce for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce.
Professional trick: Browning develops extra flavor through the Maillard reaction; do it if you have 6–8 extra minutes.
Thickening tip: Always make a slurry with cold water to prevent lumps; add the slurry off heat and then simmer to activate the cornstarch.
Salt adjustment: Because soy, broths, and sauces vary, taste before adding extra salt, and leave most sodium to the soy sauce.
Adaptation for crisp edges: After thickening, spoon pieces onto a sheet pan and broil for 1–2 minutes to create sticky char; this bridges slow-cooker tenderness with roasted texture. For a different crisp finish, try our air-fryer method for a quick crisp-up: air fryer teriyaki chicken.

Storage & Reheating

Refrigerator: Cool to room temperature within 2 hours, store in an airtight container up to 3–4 days. Keep sauce with the chicken to preserve moisture.
Freezer: Freeze in a sealed container or heavy-duty freezer bag for up to 3 months. Freeze in meal-sized portions with sauce to keep texture stable.
Thaw: Thaw overnight in the refrigerator.
Reheating: Reheat gently in a skillet over medium-low with a splash of water or chicken broth, stirring until warmed through (5–8 minutes). Oven reheating: 175°C (350°F) for 10–12 minutes. Avoid microwave reheating if you want to preserve texture — it can make meat rubbery.

Variations & Substitutions

Gluten-Free Version: Use tamari or gluten-free soy substitute 1:1 and swap cornstarch for potato starch if you prefer. Everything else stays the same.
Honey-Garlic Teriyaki: Replace brown sugar with 45 ml (3 tbsp) honey and add an extra garlic clove. Keep cooking times identical. See a honey-garlic slow-cooker variation here: Crockpot Honey Garlic Chicken.
Lighter (Lower-Sodium) Option: Use reduced-sodium soy and reduce added salt; finish with a squeeze of lime to boost flavor without more sodium.
Hawaiian-Inspired: Add 120 ml (½ cup) pineapple juice and 150 g (1 cup) diced pineapple in the last 30 minutes of cooking. Serve with mac salad or rice. For another tropical take, try this Hawaiian crockpot chicken idea: Deliciously Hawaiian Crockpot Chicken.
Crisp Finish (air fryer): After thickening, transfer portions to an air fryer at 200°C (400°F) for 4–6 minutes to caramelize edges. If you enjoy crisp finishes, compare to our air-fryer parmesan-crusted chicken for technique ideas: air-fryer parmesan-crusted chicken.

Serving Suggestions & Pairings

Steamed jasmine rice or brown rice for soaking up sauce.
Quick sautéed bok choy or garlic green beans for a bright, crunchy contrast.
Pickled cucumbers or kimchi to cut the richness with acidity.
For a weeknight plate, add a side of sesame roasted broccoli and a chilled glass of green tea.

Nutrition Information (per serving)
Serving size: about 1 cup cooked chicken and sauce · Servings: 4

Calories: 420 kcal
Total Fat: 18 g
Saturated Fat: 4.5 g
Cholesterol: 140 mg
Sodium: 920 mg
Total Carbohydrates: 22 g
Dietary Fiber: 0.5 g
Sugars: 18 g
Protein: 38 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: Chicken breasts dry easily in the slow cooker. Use thighs or check breasts earlier. Also avoid cooking much longer than needed; remove at 74°C (165°F).

Q: Can I make this without soy sauce?
A: Yes — use coconut aminos 1:1 for a gluten-free, lower-sodium option. Flavor will be milder; increase acidity slightly with a splash more rice vinegar to balance.

Q: Can I double this recipe?
A: Yes, you can double it if your slow cooker is large enough for a single layer of meat. If crowded, increase low cooking time by 30–60 minutes and confirm internal temperature of 74°C (165°F).

Q: Can I prepare this the night before?
A: Absolutely. Cook, cool, and refrigerate in the sauce. Reheat gently the next day in a skillet with a splash of water or in the oven at 175°C (350°F) for 10–12 minutes.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days in the refrigerator. For longer storage, freeze up to 3 months.

Q: Do I have to brown the chicken first?
A: No — browning is optional. It adds flavor but it’s not required for tenderness. If short on time, skip browning and still get excellent results.

Q: Can I thicken the sauce without cornstarch?
A: Use a 1:1 substitution of arrowroot powder for cornstarch. Reduce prolonged high heat after adding arrowroot, as it can thin if overheated.

Conclusion

If you want another slow-cooker teriyaki take with a slightly different spice profile, this version pairs well with inspiration from Slow Cooker Teriyaki Chicken – Dinner at the Zoo. For an alternate household favorite that uses similar hands-off technique but a different balance of sweet and savory, see Slow Cooker Teriyaki Chicken | The Girl Who Ate Everything.