With sweet and savory ingredients, this slow cooker teriyaki chicken recipe is easy to make, yet big on flavor—and is sure to be a big hit at the dinner table, too!

Slow Cooker Teriyaki Chicken Thighs
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Slow Cooker Teriyaki Chicken Thighs
Print Recipe
  • 3 lbs boneless, skinless chicken thights
  • 3/4 cup sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cider vinegar
  • 1 clove garlic, minced
  • 3/4 teaspoons ground ginger
  • 4 teaspoons cornstarch
  • 4 teaspoon cold water
  1. Place chicken thighs in the bottom of a five-quart slow cooker. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Pour over chicken, and cook (covered) on low for 4-5 hours or until chicken is tender. Remove chicken and place on a serving platter, and keep warm. Transfer cooking juices to a small saucepan, skimming fat as needed, and bring to a boil. In a small bowl, stir together cornstarch and cold water until smooth. Add to cooking juices, and return to a boil, cooking and stirring for 1-2 minutes or until thickened. Serve sauce with chicken over rice or vegetables, if desired.
Recipe Notes

Recipe adapted from tasteofhome.com.