Teriyaki Boneless Chicken Thighs Crock Pot Meal

This Teriyaki Boneless Chicken Thighs Crock Pot Meal is a sweet, savory, and tender dish that’s effortlessly slow-cooked to perfection. The homemade teriyaki sauce, made with soy sauce, honey, garlic, and ginger, infuses the chicken with bold Asian flavors, making it perfect for serving over rice, noodles, or steamed vegetables.

Recipe Tips and Tricks

• For a richer flavor, sear the chicken in a skillet before adding it to the slow cooker.
• Use low-sodium soy sauce to control salt levels and balance flavors.
• Add a cornstarch slurry at the end to thicken the sauce.
• Garnish with sesame seeds and green onions for an authentic touch.
• For extra sweetness, add a splash of pineapple juice.
• Shred the chicken and use it for sandwiches, tacos, or rice bowls.
• Slow cook on low for deeper flavor and more tender meat.

Why You’ll Love This Recipe

This Crock Pot Teriyaki Chicken is the perfect balance of sweet and savory, with tender boneless chicken thighs infused with a rich, garlicky, and slightly tangy homemade teriyaki sauce. The slow-cooked method allows the flavors to meld beautifully, creating a mouthwatering dish with minimal effort.

Unlike store-bought teriyaki sauces, this homemade version gives you complete control over the sweetness, saltiness, and richness, ensuring a healthier and tastier alternative. The addition of garlic, ginger, and honey deepens the flavor profile, while the slow cooking process ensures the chicken becomes melt-in-your-mouth tender.

This recipe is also versatile and meal-prep friendly—serve it over fluffy jasmine rice, alongside steamed broccoli, or even shredded in a sandwich. Whether you’re making it for a busy weeknight dinner or meal prepping for the week, this easy, set-it-and-forget-it meal is a game-changer!

Ingredient Notes

• Boneless, skinless chicken thighs: Preferred over chicken breasts because they stay moist and flavorful during slow cooking.
• Soy sauce: The base of the teriyaki sauce—opt for low-sodium soy sauce to prevent the dish from becoming too salty.
• Honey: Adds natural sweetness to balance the salty soy sauce. Maple syrup or brown sugar can be used as substitutes.
• Garlic and ginger: Essential for that bold, classic teriyaki flavor. Fresh is best, but powder works in a pinch.
• Rice vinegar: Adds a slight tanginess, enhancing the overall flavor. You can use apple cider vinegar as an alternative.
• Sesame oil: Gives a nutty, aromatic depth—just a small amount makes a big difference!
• Cornstarch slurry: Thickens the sauce at the end, creating a glossy, restaurant-style finish.
• Sesame seeds & green onions: Optional garnishes that enhance flavor and presentation.

Variations and Substitutions

• Make it spicy: Add red pepper flakes or sriracha for a kick of heat.
• Use chicken breasts instead: Boneless, skinless chicken breasts work well, but reduce the cooking time slightly to prevent dryness.
• Pineapple twist: Add ½ cup of pineapple juice or chunks for a Hawaiian-style teriyaki.
• Gluten-free option: Use tamari or coconut aminos instead of soy sauce.
• Make it vegetarian: Swap the chicken for tofu or jackfruit for a plant-based version.
• Extra veggies: Add bell peppers, carrots, or snap peas in the last hour for a colorful, nutrient-packed dish.

Storage Options

• Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
• Freezing: This dish freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Portion into containers with rice and veggies for ready-to-go lunches all week.

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Until you can read, Smoky Chipotle Boneless Chicken Thighs with Black Beans and Corn