Slow Cooker Teriyaki Chicken Recipe
Recipe type: Main
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12 boneless, skinless chicken thighs ( 2 ½ to 3 pounds )
  • ¾ cup sugar
  • ¾ cup soy sauce
  • 6 tablespoons cider vinegar
  • ¾ teaspoon ground ginger
  • ¾ tablespoon minced garlic
  • ¼ teaspoon pepper
  • 4 ½ teaspoons cornstarch
  • 4 ½ teaspoons water
  • Hot Cooked Rice
  1. Place chicken in a slow cooker.
  2. Slow-Cooker-Teriyaki-Chicken-Recipe 11 Slow-Cooker-Teriyaki-Chicken-Recipe 12
  3. In a large bowl combine all ingredients except for the cornstarch and water; pour over chicken.
  4. Cover and cook on low for 4-5 hours or until chicken reaches a temperature of 185F. Remove Chicken to a serving platter.
  5. Skim any fat from the cooking juice and transfer it to a small sauce pan. Combine the cornstarch and water and mix until smooth for a thickening for the juices. Bring the liquid to a boil, and then gradually add the cornstarch. Return to a boil and cook for about 2 minutes or until thickened.
  6. Serve over hot rice and enjoy!
Recipe by Cully's Kitchen at