Crock Pot Teriyaki Chicken

Deliciously easy Crock Pot Teriyaki Chicken is a great addition to your dinner rotation. It's better and easier than take out  and guaranteed to become a family favorite.
Course Main Course, Main Dish
Cuisine Asian
Keyword crock pot teriyaki chicken, teriyaki chicken
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 261kcal
Author Leigh Anne Wilkes



  • 10 boneless skinless chicken thighs about 3 pounds
  • 3/4 cups sugar
  • 3/4 cups soy sauce
  • 6 Tbsp cider vinegar
  • 3/4 tsp ground ginger
  • 3/4 tsp minced garlic
  • 1/4 tsp pepper
  • 4 1/2 tsp cornstarch
  • 4 1/2 tsp cold water


  • Place chicken in a 6 qt crock pot.
  • In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.
  • Pour over chicken.
  • Cover and cook on low for 4 to 5 hours or until chicken is tender.
  • Remove chicken to a serving platter; keep warm.
  • Skim fat from cooking liquid or put it through a mesh strainer.
  • Place liquid in a saucepan and bring to a boil.
  • Combine cornstarch and water until smooth.
  • Gradually stir into liquid and stir until sauce is thickened.
  • Serve over rice and garnish with green onion and sesame seeds.
  • Note: I halved the recipe and it still worked fine in my crock pot. I kept the amount of sauce the same and it was done in about 2 1/2 hours.


How to Convert to Instant Pot:  Cook on High Pressure for 10 minutes with a quick release. Remove the chicken and shred.  Add the sauce ingredients into the Instant Pot and turn to saute, allow sauce to thicken.  Pour over shredded chicken.


Calories: 261kcal | Carbohydrates: 22g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 134mg | Sodium: 924mg | Potassium: 397mg | Fiber: 1g | Sugar: 19g | Vitamin A: 34IU | Calcium: 17mg | Iron: 2mg