Slow Cooker Teriyaki Chicken
4 h 10 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
Slow cooker teriyaki chicken gives you juicy, fall-apart thighs in a sticky, glossy sauce with just enough black pepper.
Think Japanese teriyaki flavor in a set and forget weeknight format that is meal-prep friendly and kid approved, naturally gluten free if you use a gluten-free sauce, with a quick cornstarch finish for that takeout-style glaze.
Ingredients (8 servings)
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Ingredients
- 4 lb boneless, skinless chicken thighs boneless, skinless chicken thighs 4 lb
- 1 cup gluten-free teriyaki sauce gluten-free teriyaki sauce 8 fl oz
- 2 Tbsp honey (optional, for added sweetness) honey 1.48 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp cornstarch cornstarch 0.57 oz
- sesame seeds (for garnish) sesame seeds 0.17 oz
How to Make Slow Cooker Teriyaki Chicken
-
Trim and season the chicken
Pat the chicken thighs dry and trim excess fat so the sauce does not get greasy.
Season lightly with the black pepper; skip extra salt since teriyaki sauce carries it.
-
Load the slow cooker
Add the chicken to the slow cooker in an even layer.
Pour in the gluten-free teriyaki sauce and the honey if using, then toss to coat every piece.
-
Cook until tender
Cook on Low for about 4 hours or on High for 2 to 3 hours until the chicken is very tender and at least 165 F internal temperature.
For thighs, 175 to 190 F gives a more tender, shreddable texture.
-
Thicken the sauce
Transfer the cooked chicken to a plate and tent loosely while you work on the sauce.
Skim any visible fat from the cooking liquid and pour the liquid into a small saucepan for better control on the stove.
Whisk the cornstarch with 2 tablespoons cold water to make a smooth slurry.
Bring the sauce to a gentle simmer, stream in the slurry while whisking, and cook 1 to 2 minutes until glossy and slightly thick.
If you prefer to keep everything in the slow cooker, set it to High, whisk in the slurry, and cook uncovered about 15 minutes, stirring a few times.
-
Finish and serve
Return the chicken to the thickened sauce and toss to coat, or shred the chicken first for saucy pulled teriyaki.
Rest 5 minutes so the meat reabsorbs some sauce, then sprinkle with sesame seeds and serve.
Substitutions
- Teriyaki sauce -> quick homemade gluten-free teriyaki
- Mix 1/2 cup tamari, 1/4 cup maple syrup, 1 tablespoon rice vinegar, 1 teaspoon grated garlic, and 1 teaspoon grated ginger; it runs cleaner and brighter with fresher aromatics while keeping the same sweet-salty balance.
- Cornstarch -> arrowroot starch
- Use the same amount and add at the very end off a hard boil; it thickens at a slightly lower temperature for a glossy, clear sauce that stays gluten-free.
- Honey -> pineapple juice
- Swap 3 to 4 tablespoons pineapple juice for tropical sweetness and a little acidity that lightens the sauce without making it cloying.
Tips
- Sear for deeper flavor
- A quick 2 minute per side sear in a hot skillet builds fond and gives the sauce a richer, roasty backbone without changing the cook time much.
- Control your thickness
- Stop thickening when the sauce lightly coats the back of a spoon because it will tighten more as it cools and when it clings to the chicken.
- Balance the salt
- If your teriyaki sauce tastes salty, whisk in 2 to 4 tablespoons water or pineapple juice before thickening to keep the finish smooth, not harsh.
- Shred or slice with intention
- Shredded chicken soaks up more sauce for bowls and sandwiches, while sliced thighs keep a meaty bite that plays well over rice and steamed greens.
- Batch and freeze smart
- Cool completely, pack chicken with just enough sauce to coat in glass containers, and freeze up to 2 months so the texture stays juicy after reheating.
- Garnish with heat and crunch
- Toast the sesame seeds in a dry skillet for 30 seconds until fragrant and add a pinch of red pepper flakes if you want that gentle New York swagger.
Nutrition Facts *
| Energy | 456 | kcal |
|---|---|---|
| Protein | 55 | g |
| Total Fat | 24 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my chicken dry in the slow cooker?
- Overcooking on High can squeeze out moisture; use thighs and cook on Low until 175 to 190 F for tender, shreddable meat without dryness.
- My sauce is too thin after adding cornstarch. What now?
- Simmer 2 to 3 more minutes to activate the starch, and if needed whisk another 1 teaspoon cornstarch with 1 teaspoon cold water and add gradually while whisking.
- The sauce tastes too salty. How do I fix it?
- Stir in water or pineapple juice a tablespoon at a time, then balance with a touch more honey to round the edges before you thicken.
- Can I start with frozen chicken?
- Do not use frozen chicken in a slow cooker because it lingers in the danger zone; thaw in the fridge overnight for safe, even cooking.
- How do I adapt this for an Instant Pot?
- Cook the chicken, sauce, pepper, and honey at High Pressure for 8 minutes with a 5 minute natural release, then thicken on Sauté with the cornstarch slurry.
- Can I use chicken breasts instead of thighs?
- Yes, but cook on Low about 3 hours and pull at 165 F to prevent dryness; slice instead of shred and toss gently with the sauce.
Serving Suggestions
Serve this over hot rice with steamed broccoli or snap peas, and swipe a little chili crisp on the side if you like a whisper of heat with your sweet.
For a fun spin, finish with a squeeze of fresh orange and a few curls of scallion to brighten the sauce and make it pop like your favorite takeout, minus the soggy vibes.
More pairings:
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