Slow Cooker Teriyaki Chicken Thighs Recipe

If you’re on the hunt for an easy, crowd-pleasing dinner that basically cooks itself while you do other things, then this Slow Cooker Teriyaki Chicken Thighs Recipe is an absolute must-try. I love this recipe because it turns out juicy, flavorful chicken every single time with minimal effort—and the rich, sticky teriyaki sauce is just next-level delicious. Stick around, because I’m going to share everything you need to make this recipe perfectly, plus some tips and tricks I’ve learned along the way!

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Ingredients You’ll Need

The ingredients in this Slow Cooker Teriyaki Chicken Thighs Recipe are straightforward but thoughtfully chosen—you’ll love how easy they come together. Using bone-in thighs makes a huge difference in flavor and moisture, while the teriyaki sauce brings that perfect balance of sweet and savory.

• Bone-in chicken thighs: I prefer bone-in for the flavor and juiciness; it’s worth the small extra cooking time.
• Cooking oil: A neutral oil like canola or vegetable works great for browning without overpowering flavors.
• Veri Veri Teriyaki Sauce: This sauce is my secret weapon—when opened, I always swirl a butter knife through the seeds on top to mix it up before measuring.
• Rice (white or fried): A great starch to soak up all that delicious sauce—choose your favorite!
• Sesame seeds and chives or green onion: Perfect for garnish to add a bit of crunch and freshness at the end.

Variations

I love making this recipe my own by mixing up the garnishes or swapping out the sauce for different flavors. You can totally adjust it to match your family’s preferences or what you have on hand.

• Add a little spice: Sometimes I stir in a splash of sriracha or sprinkle red pepper flakes before serving—adds a nice kick that my family enjoys.
• Swap the sauce: If you want a lighter option, try a homemade teriyaki glaze with low-sodium soy and honey for a more delicate flavor.
• Make it gluten-free: Use tamari instead of soy sauce when making your own teriyaki sauce, or check labels if buying bottled to keep it safe.
• Serve with veggies: I often add steamed broccoli or snap peas as a side for extra color and crunch.

How to Make Slow Cooker Teriyaki Chicken Thighs Recipe

Step 1: Brown the Chicken for Deep Flavor

This part always sets the tone for a delicious dish—the crispy, browned skin and rich flavor. Heat your skillet over medium-high heat and add the cooking oil. When it’s hot and shimmering, add the chicken thighs skin-side down and cook until golden brown, about 4-5 minutes per side. Don’t rush this step; taking your time here means the slow cooker will turn out something truly special instead of bland chicken. Once browned, transfer the thighs to your slow cooker.

Step 2: Add That Magic Teriyaki Sauce

Pour your Veri Veri Teriyaki Sauce right over the browned chicken. If you’re using the store-bought type like I do, make sure to swirl a butter knife through the sauce first to mix those sesame seeds stuck on top—it makes a difference! The sauce’s sweet and savory notes will soak into the chicken during cooking.

Step 3: Slow Cook to Perfect Tenderness

Put the lid on the slow cooker and set it to LOW. Let the chicken cook for 5-6 hours until it’s incredibly tender and almost falling off the bone. This long, slow cooking is the key to juicy thighs that have absorbed all that teriyaki goodness—no dry meat here! If you’re pressed for time, you can cook on HIGH for 3-4 hours, but I really recommend LOW for the best flavor and texture.

Step 4: Serve and Enjoy!

Once your slow cooker teriyaki chicken thighs are done, serve them up with steaming hot white rice or fried rice to soak up all that sauce. I always sprinkle on some extra sesame seeds and thinly sliced green onions for a fresh pop—simple touches that make this dish feel extra special. Then dig in and enjoy the compliments from everyone around the table!

How to Serve Slow Cooker Teriyaki Chicken Thighs Recipe

Garnishes

I always sprinkle my teriyaki chicken with extra toasted sesame seeds because they add a subtle crunch and beautiful look. Thinly sliced chives or green onions bring a pop of color and a fresh, mild bite that complements the sweet sauce perfectly. If you’re feeling fancy, a little shredded nori or a few slices of fresh chili can up the presentation game.

Side Dishes

My go-to sides are steamed jasmine rice or fried rice to soak up all the sauce, but I also love serving it alongside garlicky sautéed green beans or simple steamed broccoli. When I want to round it out for a full meal, a crunchy Asian slaw always does the trick for balance and texture.

Creative Ways to Present

For dinner parties or special occasions, I sometimes plate the chicken over a bed of vegetable fried rice with a sprinkle of toasted sesame seeds and some edible flowers or microgreens on top—it always wows my guests! Another fun idea is serving the chicken in lettuce cups with a bit of sauce drizzled on top for a fresh, finger-food style presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover teriyaki chicken thighs in an airtight container in the fridge for up to three days. Because the chicken is so tender and saucy, just make sure to keep the sauce with it to prevent drying out. Leftovers reheat beautifully, making for easy lunches or quick dinners.

Freezing

If I make a big batch, I portion out extra chicken thighs into freezer-safe bags or containers and freeze them for up to three months. When you freeze teriyaki chicken thighs, keep the sauce on them to maintain moisture. Thaw in the fridge overnight before reheating.

Reheating

To reheat, I pop the leftovers in the microwave in 30-second bursts, stirring or turning the chicken each time to warm evenly without drying out. You can also reheat gently on the stovetop in a skillet with a splash of water or sauce to keep it saucy and tender.

FAQs

Final Thoughts

This Slow Cooker Teriyaki Chicken Thighs Recipe has become one of my go-to meals whenever I want something comforting but hassle-free. I love how the slow cooker brings out the flavors of the chicken and sauce in a way that feels like a special treat even on busy weeknights. Give it a try—you’ll be making it again and again, I promise. And don’t forget to garnish it well; those final touches really bring the whole meal home!

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