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Crock Pot Teriyaki Chicken


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Crock Pot Teriyaki Chicken 1 Picture


  • 12 boneless skinless chicken thighs (about 3 pounds)
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 6 Tablespoons cider vinegar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 4 1/2 teaspoons cornstarch
  • 4 1/2 teaspoons cold water
  • Hot Cooked long grain rice


Adapted from


Step 1

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper and add to crock pot.Cook on low for 3-4 hours.
Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan. Combine cornstarch and water until smooth. Gradually stir into liquid. Heat and stir until sauce is thickened. Serve with chicken and rice. Add veggies for a nice rice bowl


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