Teriyaki Chicken Thighs Recipe
Teriyaki Chicken Thighs Recipe photo by Taste of Home
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Teriyaki Chicken Thighs Recipe

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4.5 81 90
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Here’s a real slow cooker sensation: Asian-style chicken and rice. It always goes over big with my family. —Gigi Miller, Stoughton, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 8 servings


  • 3 pounds boneless skinless chicken thighs
  • 3/4 cup sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cider vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 4 teaspoons cold water
  • Hot cooked rice, optional

Nutritional Facts

5 ounces cooked chicken with 1/3 cup sauce: 342 calories, 12g fat (3g saturated fat), 113mg cholesterol, 958mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 33g protein.


  1. Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
  2. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice. Yield: 8 servings.
Originally published as Teriyaki Chicken in Simple & Delicious July/August 2009, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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watsonl1 User ID: 3481416 266013
Reviewed May. 16, 2017

"This recipe has potential but some flaws that keep it from being 5 stars. First as for taste, it is good but for my family possibly too sweet. For clarity, I did take the advice of other reviewers and use light brown sugar instead of white which I think is essential if you want a true teriyaki flavor. However, the sugar definitely needs to be adjusted and cut down. Second, I also had the same problem as other reviewers in not being able to get the sauce to properly thicken as expected. There was just too much of if and I used a little over three pounds of chicken thighs. I served it with rice and there was PLENTY of sauce to go round and then some! Finally, the cook time is way off. Luckily I had read the reviews and noted this issue. My chicken was done at 3 hours so I moved the crock-pot setting over to warm. If you cook this the full time stated in the recipe you will get over-done dry chicken. As I mentioned, this recipe as potential but could use some tweaking."

mommayor User ID: 6425768 265860
Reviewed May. 11, 2017

"Delicious! I didn't use my crockpot because it over cooks the chicken. I browned the chicken in a little olive oil, then I drained the grease and cooked the chicken in the sauce until done. Then I put the chicken on a plate and added the cornstarch/water mixture to the pan and heated until thick. Then added the chicken back to the pan. chicken was tender and not over cooked."

Robby1 User ID: 1478802 261636
Reviewed Feb. 21, 2017

"This was very good. I cooked on low for 2 1/2 hours - 3 hours and it came out very moist. Also used brown sugar and served with rice and broccoli. The sauce was perfect."

Kim User ID: 9041027 259779
Reviewed Jan. 16, 2017

"One of my go-to recipes. easy to prepare and so good on rice. I can never quite get the cornstarch exactly right to thicken the sauce, so I end up adding more than the recipe calls for to get it thick enough. Really just wind up eyeballing it."

Danerlea User ID: 875081 259591
Reviewed Jan. 12, 2017

"Made this tonight and my husband and I really liked it. Our two year old daughter even ate the chicken, and she tends to be picky about meat. On the suggestion of some I used brown sugar and liked the way it tasted. I'm not wild about Asian dishes but I would recommend this to anyone."

Michelle User ID: 9022866 259354
Reviewed Jan. 7, 2017

"Very good! Family enjoyed it but suggest just a tad of heat added and only cook for 3 hours. thanks!"

Cheyenne User ID: 8996904 258567
Reviewed Dec. 24, 2016

"This is an excellent recipe! I read about a few people ending up with dry chicken, so I cooked 2 1/2 pounds of chicken breast on low for 2 hours. The chicken came out perfect! Also, when I was making the sauce at the end I added 3 tablespoons of brown sugar and increased the corn starch to make the sauce thicker. So good!"

Psalm127-3 User ID: 7749892 258271
Reviewed Dec. 17, 2016

"sorry but I gotta agree with Kristal/Crystal

sounded good/liked most reviews/love teriyaki sauce...
BUT......this was awful, I'm sorry but very dry over cooked chicken, sweet yes and altho I do love salt, even too much for me.
really appreciate you submitting the recipe, honestly, because I made it liking the looks of it, but just didn't work"

KristineChayes User ID: 1441542 257044
Reviewed Nov. 20, 2016

"Excellent! I used brown sugar instead of white, upped the garlic to two cloves and the ginger to one teaspoon, and added 1/4 cup chopped shallots. I servd it over brown rice and my family loved it! A definite keeper!"

Llpenka1 User ID: 8900336 251805
Reviewed Jul. 24, 2016

"My dh loved this. I did too, but I think 5 hours was too long or where I bought the thighs. I used brown sugar, and after tasting the sauce I thought it missed some brightness. I had an orange that I'm using in a marinade later in the week, so I grated the rind into it. Glad I did. It really made a subtle difference"

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