Slow Cooker Teriyaki Chicken Thighs
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.
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Slow Cooker Teriyaki Chicken Thighs
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
- 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.
So you leave the skin on when putting in the pot? Doesn’t the skin get rubbery?
I leave the skin on, but then remove it before eating so I’m not sure about it being rubbery or not.
These look tasty. How would you freeze them?
I buy chicken thighs in 8 packs and freeze them before cooking. If you want to cook them fresh you could then shred the meat and freeze it that way.
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
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. 🙂
I’m sure you could adapt it to work on the stove or in the oven easily.
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.
Thanks for sharing!
Goodmorning!
My packet of meat comes in a total of 8 thighs do I double the ingredients?
I don’t think doubling is necessary since the thighs will release their own juices.
I have a package of 8 thighs.. do I double the ingredients?
I wouldn’t worry about doubling. The legs will release juices as they cook so it should be fine, but you can try it if you want too.
Making your own teriyaki sauce is super easy. Lots of recipes online.