Crockpot Teriyaki Chicken

A warm and sticky Crockpot teriyaki chicken recipe that delivers tender meat and a glossy sauce, perfect for busy nights.

Scale

900 g (2 lb) boneless, skinless chicken thighs
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 (3 tbsp) cornstarch + 60 ml (¼ cup) cold water
30 g (2 tbsp) freshly grated ginger
3 cloves garlic, minced
1 tsp (5 g) kosher salt
2 tsp (10 g) cornstarch (optional for dusting)
Optional garnish: sliced scallions, toasted sesame seeds, steamed broccoli, and white rice

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Mix the sauce: Whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
(Optional) Brown the thighs: Pat chicken thighs dry, season with salt, and brown in a skillet over medium-high for 2 minutes per side. Transfer to the slow cooker.
Add sauce to the Crockpot: Pour the prepared sauce over the chicken in the slow cooker. Cook on HIGH for 3 hours or LOW for 6 hours until tender.
Thicken the sauce: Whisk cornstarch with cold water in a bowl, then pour into the slow cooker and cook on HIGH for 10–15 minutes until glossy.
Finish and serve: Shred or slice the chicken and toss with the thickened sauce. Serve over cooked rice and garnish as desired.

Use thighs for moisture; optional browning adds flavor. Can be made ahead and stored in the fridge.