Slow Cooker Teriyaki Chicken

Do you need a low maintenance, mostly hands off weeknight dinner that everyone will love? If you have a slow cooker this slow cooker teriyaki chicken is a family chicken dinner winner! We serve ours over rice with a side of steamed veggies! My kids also always ask for seconds!

That you need

1- 2.5 pound bag of frozen boneless skinless chicken thighs

2 teaspoons garlic powder

1 teaspoon ginger

1/4 cup soy sauce or coconut aminos

1/4 cup honey

2 Tablespoons sugar

1/2 teaspoon black pepper

1/2 teaspoon salt

1 Tablespoon water

1 Tablespoon cornstarch

Add the frozen chicken thighs and sprinkle with garlic powder, ginger, sugar, black pepper and salt then add soy sauce and honey and cook on high for 3-4 hours or on low for 5-6. Once cooked remove the chicken thighs from the slow cooker. Pour the reserved liquid through a fine mesh strainer and into a small sauce pot, If you have a lot of fat in your liquid you can spoon some of it off the top before making it into a sauce. In a small bowl, combine water and cornstarch and stir. Mix into sauce and bring to a boil and sauce will thicken. Remove from heat. Serve chicken breast over rice followed by the sauce.

Print Recipe

5 from 1 vote

Slow Cooker Teriyaki Chicken

Super yummy slow cooker dinner!

Prep Time10 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 10 minutes mins

Course: Dinner

Cuisine: Chicken, Dinner

Keyword: Chicken, Dinner, Easy Recipes, Kids Favorite, slow cooker, Weekend Dinner, Weeknight Dinner

Servings: 6 people

Ingredients

• 1- 2.5 pound bag of frozen boneless skinless chicken thighs
• 2 teaspoons Garlic powder
• 1 teaspoon Ginger
• 1/4 cup Soy sauce or coconut aminos
• 1/4 cup Honey
• 2 Tablespoon Sugar
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Salt
• 1 Tablespoon Water
• 1 Tablespoon Cornstarch

Instructions

• Add the frozen chicken thighs and sprinkle with garlic powder, ginger, sugar, black pepper and salt then add soy sauce and honey and cook on high for 3-4 hours or on low for 5-6. Once cooked remove the chicken thighs from the slow cooker. Pour the reserved liquid through a fine mesh strainer and into a small sauce pot, If you have a lot of fat in your liquid you can spoon some of it off the top before making it into a sauce. In a small bowl, combine water and cornstarch and stir. Mix into sauce and bring to a boil and sauce will thicken. Remove from heat. Serve chicken breast over rice followed by the sauce.