Graceful Little Honey Bee

Slow Cooker Teriyaki Chicken Thighs

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Slow Cooker Teriyaki Chicken Thighs on gracefullittlehoneybee.com

 

  Every time I make chicken thighs I think to myself, “I should buy these more often.” They’re a great cut of meat because they’re inexpensive (I got mine on sale for .89 per pound), they have a ton of meat on them and they’re tender and full of flavor. Chicken thighs really are a frugal girl’s best friend.

 

  Also, 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.

 

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Slow Cooker Teriyaki Chicken Thighs

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

 

Step 1: Place thawed chicken thighs in slow cooker

Step 2: In separate bowl, mix remaining ingredients

Step 3: Pour mixture over chicken thighs

Step 4: Cook on low for 8 hours

Step 5: Serve whole or shredded over rice

 

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

 

Slow Cooker Teriyaki Chicken Thighs

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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Ingredients

  • 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

Instructions

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

Notes

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

7.8.1.2
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https://www.gracefullittlehoneybee.com/slow-cooker-teriyaki-chicken-thighs/

 

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Other posts you might enjoy:

Slow Cooker Corn & Potato Chowder on gracefullittlehoneybee.com Freezer Chicken & Rice Casserole on gracefullittlehoneybee.com

 

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    • JoyJoy says

      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
      Reply

  3. Erica says

    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. :)
    Reply

  4. Lolly says

    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.
    Reply

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