Slow Cooker Teriyaki Chicken

Prep Time	Cook Time	Total Time
15 min	4 h	4 h 15 min

Introduction

This slow cooker teriyaki chicken is the kind of easy, hands-off dinner that tastes like your favorite takeout order.

Boneless chicken thighs simmer in a sweet-savory gluten-free teriyaki sauce until they turn melt-in-your-mouth tender.

It is perfect for busy weeknights, meal prep, or feeding a crowd with minimal effort and maximum flavor.

Ingredients (8 servings)

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Ingredients

4 lb boneless, skinless chicken thighs
1 cup gluten-free teriyaki sauce
2 Tbsp honey (optional, for added sweetness)
¼ tsp freshly ground black pepper
2 Tbsp cornstarch
sesame seeds (for garnish)

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How to Make Slow Cooker Teriyaki Chicken

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Prepare the slow cooker

Lightly grease the slow cooker insert with cooking spray or oil so the chicken does not stick and cleans up easily.
Season and arrange the chicken

Pat the chicken thighs dry with paper towels so the sauce clings better and excess moisture does not dilute the flavor.
Place the chicken thighs in an even layer in the slow cooker and sprinkle them evenly with the black pepper.

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Mix the teriyaki sauce

In a small bowl whisk together the gluten-free teriyaki sauce and honey, if using, until the mixture looks smooth.
Pour the sauce mixture evenly over the chicken thighs, making sure most pieces are coated on the top surface.
Slow cook until tender

Cover the slow cooker and cook on Low for about 4 hours, until the chicken feels very tender.
If you prefer to use High heat, cook for about 2 hours, checking for tenderness near the end of cooking.
Thicken the sauce

Transfer the cooked chicken to a plate or cutting board and loosely cover it, leaving the cooking liquid behind.
Stir the cornstarch with 2 tablespoons cold water in a small bowl until the mixture looks smooth with no lumps.
Whisk the cornstarch slurry into the hot cooking liquid, cover again, and cook on High for 15 to 20 minutes.

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Shred, sauce, and garnish

Shred or slice the chicken into bite-size pieces, then return it to the thickened sauce and stir to coat well.
Taste the sauce and adjust the sweetness with a little extra honey if needed, then sprinkle the top with sesame seeds.
Serve the teriyaki chicken over rice, cauliflower rice, or steamed vegetables, spooning extra sauce over each serving.

Substitutions

Use chicken breasts instead of thighs: You can swap the thighs for boneless, skinless chicken breasts if you like a leaner cut. Reduce the cooking time slightly and check for doneness early so the breast meat stays juicy. The texture will be a little firmer, with a cleaner flavor that pairs nicely with the sweet sauce.
Use coconut aminos instead of teriyaki sauce: For a soy-free and gluten-free twist, use coconut aminos plus a pinch of salt instead of bottled teriyaki sauce. Add an extra drizzle of honey and some grated ginger to build that classic sweet-savory teriyaki vibe. The sauce tastes a bit lighter and less salty, which many people find easier on the palate.
Use arrowroot starch instead of cornstarch: If you avoid corn, thicken the sauce with arrowroot starch using the same amount as the cornstarch. Mix it with cool water and add near the end; boiling too long can make arrowroot turn slightly gummy. The finished sauce will look glossy and clear, with a silky, restaurant-style texture.

Tips

Trim excess fat from thighs: Trim any large visible fat pockets from the chicken thighs so the sauce does not end up overly greasy. A little fat is great for richness, but too much can cause an oily layer on top.
Layer for even cooking: Arrange the chicken in a snug, even layer without stacking so every piece cooks at the same rate. If your slow cooker is very small, cook in two batches or use a larger appliance for this quantity.
Avoid lifting the lid too often: Every time you lift the slow cooker lid, significant heat escapes and the cooking time increases. Check once near the end for tenderness, but otherwise trust the timing and keep the lid closed.
Adjust thickness to your liking: If the sauce still feels thin after thickening, stir in another teaspoon of cornstarch mixed with a teaspoon of water. For a thinner glaze, whisk in a splash of water or chicken broth until it coats a spoon lightly.
Make it a meal prep favorite: Portion the chicken and sauce into airtight containers with rice and vegetables for ready-to-heat lunches. The flavors deepen overnight, and the sauce reheats beautifully without separating.

Energy	306	kcal
Protein	46	g
Total Fat	9	g
Carbohydrates	7	g
Dietary Fiber	0	g

FAQ

Can I use frozen chicken in the slow cooker?: I recommend thawing the chicken completely before cooking for food safety and even texture. Starting with frozen meat keeps it in the temperature danger zone too long in most home slow cookers. If you must cook from frozen, use the High setting and check that the chicken reaches 165°F quickly.
Why is my sauce too thin after cooking?: Slow cookers trap moisture, so the sauce can stay watery until you thicken it with the cornstarch slurry. Make sure the cooker is on High when you add the slurry, and give it the full 15 minutes to bubble. If it still seems thin, add a little more cornstarch mixed with cold water and cook a bit longer.
How can I keep the chicken from drying out?: Dark meat thighs are naturally juicy, which helps a lot in slow cooker recipes. Avoid overcooking on High; if possible, use Low and start checking around the 3½ hour mark. Keep the lid closed, because frequent peeking can extend the time and leave the meat a bit stringy.
Can I make this recipe spicier?: Yes, you can stir crushed red pepper flakes or a drizzle of sriracha into the sauce before cooking. Start with a small amount and taste after cooking, then add more heat at the table if needed. Spice balances the sweetness and gives the chicken a takeout-style kick that many people love.
How long does the cooked teriyaki chicken keep, and can I freeze it?: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of water if the sauce seems thick. You can also freeze portions for up to three months; thaw overnight in the fridge before reheating.