Slow Cooker Chicken Teriyaki
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Japanese
Serves: 4-6
  • 2lb boneless skinless chicken thighs (6-8 pieces)
  • ¾ cups reduced sodium soy sauce
  • ½ cup mirin
  • ⅛ cup rice vinegar
  • ½ cup brown sugar (packed)
  • 6 cloves garlic (minced)
  • 1 tablespoon fresh ginger root (minced or grated)
  • 2 tablespoons cornstarch
  • 4 tablespoons cold water
  • 1 teaspoon sesame seeds (optional garnish)
  • sliced scallions (optional garnish)
  • ¼ cup granulated sugar
  1. Place chicken in the slow cooker in a single layer.
  2. Mix the soy sauce, mirin, rice vinegar, sugars, garlic, and ginger together until the sugar is dissolved.
  3. Pour the marinade over the chicken and make sure some of the sauce gets under each piece to prevent sticking.
  4. Cook the chicken thighs for 4 hours on low.
  5. When the slow cooker is finished, remove the chicken and set aside.
  6. Carefully ladle the remaining sauce into a sauce pan and cook over medium heat until it starts to bubble.
  7. Stir cornstarch and cold water together and whisk into the teriyaki sauce.
  8. Let the sauce bubble for four more minutes, remove from heat and add the chicken thighs to the pan. Coat each piece with the thickened sauce.
  9. Serve over rice and add extra sauce and garnishes if desired.
Chicken thighs were used instead of breast because we personally don't like the texture of slow cooker chicken breasts for this dish. Four breasts can be substituted, just increase the cook time to 7-8 hrs on low.

Don't have rice vinegar? You can substitute apple cider vinegar.

Don't have mirin? You can substitute it with sherry.
Recipe by Maria Jung at