Slow Cooker Teriyaki Chicken Thighs

Slow Cooker Teriyaki Chicken Thighs on

Slow Cooker Teriyaki Chicken Thighs

Chicken thighs are my absolute favorite cut of chicken. I love them because they’re inexpensive, they have a ton of meat on them and they’re tender and full of flavor. Chicken thighs really are this frugal girl’s best friend. If you aren’t buying them regularly, then you should consider it.

I love using my slow cooker in the summertime because it lets me get dinner on the table without heating the house up. This recipe is great because it’s easy and will make your house smell awesome. You could even make up a few extra batches and put them in the freezer for busy nights. Enjoy the recipe friends!


How to Make Slow Cooker Teriyaki Chicken Thighs:

Place thawed chicken thighs in slow cooker

In separate bowl, mix remaining ingredients

Pour mixture over chicken thighs

Cook on low for 8 hours

Serve whole or shredded over rice

Tip: If serving shredded, drizzle the marinade over the chicken before serving for more flavor.

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

Slow Cooker Teriyaki Chicken Thighs

Teriyaki sauce, brown sugar and chicken thighs cooked together in the slow cooker.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: Slow Cooker Teriyaki Chicken Thighs
Servings: 4
Calories: 417kcal


  • 4 large chicken thighs thawed
  • 1 cup Teriyaki Sauce
  • 3 tbsp honey or brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt


  • Place thawed chicken thighs in slow cooker.
  • In separate bowl, mix remaining ingredients.
  • Pour mixture over chicken thighs.
  • Cook on low for 8 hours.
  • Serve whole or shredded over rice.


If serving shredded, drizzle the marinade over the chicken before serving for more flavor.


Calories: 417kcal | Carbohydrates: 21g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 3019mg | Potassium: 477mg | Fiber: 1g | Sugar: 19g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

Similar Posts


    1. If you do as Missy Says about shredding the chicken before freezing, I would add the sauce in package. I do this to be sure the chicken doesn’t dry out. It will also infuse the flavors more intensely
  1. Hi, do you think i could easily do this on the stove too? Maybe browning the chicken a little before adding the rest of the ingredients? We live in Italy and we don't have a slowcooker, but I'm looking for way of widening the range of recipes I'm comfortable with and this looks delicious (and quite inexpensive which is def. a bonus). Working outside the house definitely makes cooking delicious and complete meals every night a challenge...I love cooking from scratch, it's fun and and I think that creating a meal with your hands is so satisfying, so I think I'll finitely keep expolring this blog of yours..I've just found out about it but I've been loving it. :)
  2. Save even more money and avoid the preservatives in bottled teriyaki sauce by making your own: 2 cloves minced garlic 1 Tablespoon minced FRESH ginger <---key ingredient unless you hate it) 2 Tablespoons olive oil Saute in saucepan for a couple minutes, then add: 1/2 C soy sauce (low sodium) 1/2 C water 2/3 C brown sugar bring to a low boil and then simmer for a few minutes. You can thicken it with cornstarch (2Tbs cornstarch and 2 Tbs water mix and pour in sauce). That's all there is to it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.