I like this recipe because it fits perfectly into busy days. I can set it in the slow cooker and let it cook while I handle everything else. I enjoy how kid-friendly it is, how forgiving it feels, and how it pairs beautifully with simple sides like rice and vegetables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/2 to 3 pounds boneless, skinless chicken thighs
I place the chicken thighs in an even layer at the bottom of my slow cooker.
In a small bowl, I whisk together the teriyaki sauce, brown sugar, and garlic until the sugar is mostly dissolved.
I pour the sauce evenly over the chicken, making sure each piece is well coated. I cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours, until the chicken is very tender.
Once cooked, I use two forks to shred or break the chicken into chunks right in the slow cooker. I stir it well so every piece is coated in the sauce. I taste and adjust the flavor if needed, then serve it hot over rice or my favorite side.
Servings and timing
I get about 6 servings from this recipe. I spend around 10 minutes preparing everything, then let the slow cooker do the work for 4 to 5 hours on low or about 3 hours on high.
Variations
I sometimes use bone-in chicken thighs and just extend the cooking time slightly. When I want more depth, I add a splash of soy sauce or rice vinegar. If I’m craving a thicker sauce, I thicken some of the cooking liquid on the stovetop and stir it back in. I also like adding frozen stir-fry vegetables near the end for a one-pot meal.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a small splash of water if the sauce thickens too much.
FAQs
Can I use chicken breasts instead of thighs?
I’ve used chicken breasts, but I find thighs stay more tender and flavorful.
Can I make this recipe ahead of time?
I often make it ahead and reheat it later, and the flavor is just as good.
How do I thicken the sauce?
I simmer some of the sauce with a cornstarch slurry and stir it back into the chicken.
Can I freeze this dish?
I freeze it in portions and thaw it overnight in the refrigerator before reheating.
What should I serve with this chicken?
I usually serve it over white rice, but brown rice, noodles, or even wraps work well.
Conclusion
I keep this sticky sweet teriyaki chicken in regular rotation because it’s easy, comforting, and always a hit at the table. With only four ingredients and minimal effort, it’s one of those recipes I rely on when I want a meal that feels both simple and satisfying.
