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Dump-And-Go Crockpot Teriyaki Chicken

Dump-and-go crockpot teriyaki chicken with tender shredded thighs and a glossy, thickened sauce. This Japanese-American slow cooker method is set-and-forget, then finishes with a quick cornstarch slurry for a clingy glaze.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 5 boneless skinless chicken thighs Use 4–6 thighs for best coverage of sauce.
teriyaki sauce base
  • 0.5 cup soy sauce
  • 0.25 cup honey
  • 0.25 cup brown sugar
  • 2 tbsp mirin or rice vinegar Choose mirin for sweeter depth or rice vinegar for sharper tang.
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
thickener
  • 2 tbsp cornstarch
  • 2 tbsp water Used to make a slurry with cornstarch.
serving
  • 1 steamed rice
  • 1 tbsp sesame seeds
  • 2 tbsp green onions

Equipment

  • 1 slow cooker

Method
 

Make and cook in the slow cooker
  1. Add soy sauce, honey, brown sugar, mirin or rice vinegar, garlic, ginger, and sesame oil to the slow cooker and stir until combined.
  2. Add boneless skinless chicken thighs directly to the sauce and turn to coat so the top surfaces are covered.
  3. Cook on Low for 4-5 hours or on High for 2-2.5 hours, until the chicken is very tender and shreds easily.
  4. Remove the chicken to a plate or bowl and shred with two forks.
Thicken the teriyaki sauce and finish
  1. Stir cornstarch and water together to make a slurry, then pour it into the slow cooker sauce and stir.
  2. Cook on High for 15 minutes, stirring once, until the sauce thickens to a glossy glaze.
  3. Return shredded chicken to the slow cooker and stir until coated in the thickened teriyaki sauce.
Serve
  1. Serve the teriyaki chicken over steamed rice and top with sesame seeds and green onions.

Notes

Pro tip: For the glossiest coating, stir the cornstarch slurry into the hot sauce and cook on High until it visibly thickens (about 15 minutes). Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze chicken and sauce (without fresh green onions) for up to 2 months, then thaw and reheat, adding a splash of water if needed. For a lower-sugar option, use a sugar-free brown sugar substitute in the sauce.