Ingredients
You’ll need just a handful of simple ingredients:
- 2½ to 3 pounds boneless, skinless chicken thighs
- 1 cup teriyaki sauce (use your favorite bottled brand)
- ⅓ cup brown sugar, packed
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
Step-by-Step Instructions
Step 1: Add Chicken to the Slow Cooker
Place the boneless, skinless chicken thighs in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer. It’s okay if they overlap slightly—no need to be perfect.
Step 2: Mix the Teriyaki Sauce
In a small bowl, whisk together the teriyaki sauce, brown sugar, and minced garlic until the brown sugar is mostly dissolved. This creates a sweet, savory sauce that will soak into the chicken as it cooks.
Step 3: Pour Sauce Over Chicken
Pour the sauce mixture evenly over the chicken thighs, making sure each piece is well coated. The sauce will thin out as the chicken releases its juices, creating a rich cooking liquid.
Step 4: Slow Cook Until Tender
Cover the slow cooker with the lid and cook:
- LOW: 4 to 5 hours
- HIGH: 2½ to 3 hoursThe chicken is done when it’s very tender and easily pulls apart with a fork.
Step 5: Shred or Chunk the Chicken
Once cooked, use two forks to gently shred or break the chicken into chunks right inside the slow cooker. Stir it into the sauce so every bite is coated with that glossy teriyaki goodness.
Step 6: Taste and Adjust
Taste the sauce and adjust if needed:
- Add a splash of water if it’s too strong
- Add a pinch more brown sugar if you prefer it sweeter
Serve hot over steamed rice or your favorite side.
Variations & Helpful Tips
This recipe is forgiving and flexible—perfect if you grew up cooking with what you had on hand.
- Bone-in chicken thighs: Add about 1 extra hour on LOW, then remove bones before serving
- Deeper flavor: Add 1 tablespoon soy sauce or a splash of rice vinegar
- Thicker sauce:
- Remove 1 cup of cooking liquid
- Whisk with 1 tablespoon cornstarch + 2 tablespoons cold water
- Simmer until thick, then stir back into the chicken
- One-pot meal: Add a bag of frozen stir-fry vegetables during the last 45 minutes
- Garnish: Sprinkle with sliced green onions or sesame seeds for a restaurant-style finish
Serving Ideas
This slow cooker teriyaki chicken is incredibly versatile:
- Over white or brown rice
- In lettuce wraps
- Stuffed into sandwiches or sliders
- Wrapped in tortillas
- Reheated for easy meal prep lunches
If you’re cooking for two, the recipe halves easily—but honestly, the leftovers are even better the next day.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months
- Reheat: Warm gently on the stovetop or in the microwave with a splash of water
Final Thoughts
These 4-Ingredient Slow Cooker Teriyaki Chicken Thighs prove that simple ingredients can still deliver bold, comforting flavor. It’s the kind of recipe you’ll come back to again and again—easy enough for busy nights, delicious enough for sharing.