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Slow Cooker Chicken Teriyaki

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Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6
Calories: 339kcal
Author: Organize Yourself Skinny


  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic grated
  • 1 tablespoon peeled and grated ginger root
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup water


  • Place the chicken thighs in the bottom of the slow cooker insert.
  • Mix together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger root, onion powder, and red pepper flakes.
  • Pour over the chicken.
  • Cover and then set the slow cooker to cook on high 2-3 hours or low 4-6 hours.
  • Remove chicken from the slow cooker, place into a bowl, and shred.
  • In a small bowl mix together the cornstarch and water to create a slurry.
  • Pour the sauce into a sauce pan and whisk in the slurry. Cook over medium heat for about 3 -5 minutes or until the sauce thickens up. Please note the sauce will thicken as it sits.
  • Mix half the sauce into the chicken and put the rest on the side for extra sauce if needed.


sugars: 19
This slow cooker recipe can be prepped the night before or created into a slow cooker kit for the freezer. Keep the marinade and chicken seperate then dump all the ingredients into the slow cooker when you're ready to cook.
Also the recipe can be cooked completely ahead of time and store in the refrigerator up to 5 days or frozen up to 3 months.


Serving: 1g | Calories: 339kcal | Carbohydrates: 22g | Protein: 34g | Fat: 13g