Sticky Slow Cooker Chicken Teriyaki

Laura

Slow cooker chicken teriyaki simmered in a sweet and savory glaze. An easy, flavorful dinner that beats takeout any night of the week.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings 4 servings

2 pounds boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
½ cup low-sodium soy sauce (use tamari or coconut aminos for gluten-free)
⅓ cup honey
¼ cup brown sugar (light or dark)
¼ cup rice vinegar
2 tablespoons mirin (optional but adds depth; sub extra rice vinegar plus a pinch of sugar)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
½ cup chicken broth
2 tablespoons cornstarch (for thickening)
2 tablespoons water (to make the slurry)
To finish: sesame seeds, sliced green onions, red pepper flakes (optional)
To serve: cooked white or brown rice, steamed broccoli, or stir-fried veggies

Prep the chicken: Trim any excess fat from the chicken thighs. Pat dry with paper towels for better texture.
Mix the sauce: In a bowl, whisk soy sauce, honey, brown sugar, rice vinegar, mirin, garlic, ginger, sesame oil, and chicken broth until smooth.
Load the slow cooker: Place the chicken in the slow cooker in an even layer. Pour the sauce over the top, making sure all pieces are coated.
Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is tender but not falling apart.
Shred or slice: Transfer the chicken to a cutting board. Shred with two forks or slice into bite-size pieces.
Thicken the sauce: Turn the slow cooker to High. Whisk cornstarch and water into a smooth slurry. Stir it into the sauce, cover, and cook for 10–15 minutes until thick and glossy.
Combine: Return the chicken to the slow cooker and toss to coat in the sticky sauce.
Finish and serve: Sprinkle with sesame seeds and green onions. Serve over rice with veggies on the side. Add red pepper flakes if you want heat.