Description

A game-changing slow cooker meal featuring tender chicken thighs in a glossy, caramelized teriyaki glaze. The secret to this recipe is finishing the chicken under a broiler to create a sticky, crispy crust that contrasts with the juicy meat inside.

Ingredients

Scale

1.5 – 2 lbs boneless, skinless chicken thighs
1/2 cup soy sauce (low-sodium recommended)
1/4 cup brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
Toasted sesame seeds, for garnish
Green onions, sliced, for garnish

Instructions

Pat chicken thighs dry with paper towels and place them in a single layer at the bottom of a 4-to-6-quart slow cooker.
In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger until the sugar is mostly dissolved.
Pour the sauce mixture evenly over the chicken, ensuring each piece is thoroughly coated.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easily shreds with a fork.
Remove the chicken from the slow cooker and set aside on a plate or baking sheet.
If the sauce is too thin, stir the cornstarch slurry into the hot sauce in the slow cooker and cook on high for 5-10 minutes until thickened. Alternatively, simmer the sauce in a saucepan on the stove.
Preheat your oven’s broiler on high. Line a baking sheet with aluminum foil and lightly grease it.
Place the cooked chicken thighs on the baking sheet and brush generously with the thickened teriyaki sauce.
Broil for 3-5 minutes, watching closely, until the edges bubble and turn a deep amber color with slight charring.
Remove from oven, let rest for a minute, then sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or vegetables.

Notes

Chicken thighs are recommended over breasts to prevent drying out. If using chicken breasts, reduce cooking time. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. The sauce can be reduced on the stove instead of using cornstarch for a natural thickener. Watch closely during broiling as sugar burns quickly.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 chicken thigh with
Calories: 350
Sugar: 22
Sodium: 900
Fat: 12
Saturated Fat: 3
Carbohydrates: 25
Protein: 30

Keywords: teriyaki chicken, crockpot chicken, slow cooker dinner, crispy chicken, 5-ingredient recipe, easy weeknight dinner, gluten-free option