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Slow Cooker Teriyaki Chicken Thighs

July 20, 2015 by Missy Rakes 14 Comments

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Slow Cooker Teriyaki Chicken Thighs on gracefullittlehoneybee.com

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!

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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

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

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.

Notes

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

Nutrition

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

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Filed Under: Easy Recipes, Main Dishes, Slow Cooker

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  1. Kay Shipyor says

    October 9, 2015 at 8:54 pm

    So you leave the skin on when putting in the pot? Doesn't the skin get rubbery?
    Reply
    • Missy Rakes says

      October 10, 2015 at 9:00 pm

      I leave the skin on, but then remove it before eating so I'm not sure about it being rubbery or not.
      Reply
  2. Kelly says

    April 22, 2016 at 7:27 pm

    These look tasty. How would you freeze them?
    Reply
    • Missy Rakes says

      April 24, 2016 at 8:15 am

      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.
      Reply
    • JoyJoy says

      July 24, 2019 at 1:22 pm

      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

    August 26, 2016 at 4:52 am

    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
    • Missy Rakes says

      August 26, 2016 at 7:46 am

      I'm sure you could adapt it to work on the stove or in the oven easily.
      Reply
  4. Lolly says

    October 23, 2017 at 6:10 pm

    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
    • Missy Rakes says

      October 24, 2017 at 1:41 pm

      Thanks for sharing!
      Reply
  5. Arc says

    May 27, 2018 at 7:59 am

    Goodmorning! My packet of meat comes in a total of 8 thighs do I double the ingredients?
    Reply
    • Missy Rakes says

      May 28, 2018 at 8:25 am

      I don't think doubling is necessary since the thighs will release their own juices.
      Reply
  6. Alisa says

    May 27, 2018 at 9:24 am

    I have a package of 8 thighs.. do I double the ingredients?
    Reply
    • Missy Rakes says

      May 28, 2018 at 8:23 am

      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.
      Reply
  7. Janet says

    February 8, 2019 at 7:59 am

    Making your own teriyaki sauce is super easy. Lots of recipes online.
    Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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