Teriyaki literally means 'shine-grilled' in Japanese—the glaze creates that glossy coating by caramelizing at exactly 300°F.
Crock Pot Teriyaki Chicken and Rice
Dive into the deliciousness of our Crock Pot Teriyaki Chicken and Rice! With juicy chicken thighs simmered in a savory blend of soy sauce, brown sugar, and garlic, this dish is a flavor explosion that requires just 20-30 minutes of prep. Let your slow cooker work its magic while you sit back and savor the aromas—dinner has never been this easy or tasty!
Prep
30
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tablespoon of garlic paste (15 ml)
- 2 tablespoons of ginger paste (30 ml)
- Chopped green onionsoptional
🥩Meat & Seafood(1)
- 3 pounds of boneless skinless chicken thighs (1.36 kg)
🥛Dairy & Eggs(1)
- 1/2 cup of greek yogurt (120 ml)
🫙Pantry Staples(3)
- 3 tablespoons of cornstarch (45 ml)
- 4 tablespoons of honey (60 ml)
- Rice
🧂Spices & Seasonings(1)
- Salt, pepper and garlic powder to taste
🍯Sauces & Condiments(4)
- 2 tablespoons of dark soy sauce (30 ml)
- 4 tablespoons of mirin (60 ml)
- 5 tablespoons of soy sauce (75 ml)gluten-free soy sauce
- 5 tablespoons of sriracha (75 ml)
📦Other(2)
- 4 tablespoons of cold water (60 ml)
- 1/2 cup of mayo (120 ml)
👨🍳 Instructions
- 1
Mix together the soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste thoroughly.
- 2
Spread the sauce over the chicken thighs in the crock pot and lock the lid.
- 3
Cook for about 2 hours, then shred the chicken.
- 4
Add cornstarch and cold water to thicken the sauce.
- 5
For the yum-yum sauce, mix mayo, greek yogurt, sriracha, and season with salt, pepper, and garlic powder to taste.
- 6
Serve with chopped green onions and rice.
💡 Pro Tips
- ✓Cook chicken thighs on LOW for 3-4 hours instead of HIGH for 2 hours to reach the optimal 165°F internal temperature while maintaining moisture and preventing stringy texture.timing165°F internal temp, 3-4 hours LOW
- ✓Create a cornstarch slurry using a 1:1 ratio of cornstarch to cold water, then whisk into hot sauce gradually to avoid lumps and achieve proper thickening without cloudiness.technique1:1 ratio cornstarch to water
- ✓Add the honey after the initial cooking phase rather than at the start, as prolonged slow cooking above 200°F breaks down honey's fructose and creates bitter compounds.timing200°F threshold
- ✓Use dark soy sauce at 10-15% of total soy sauce volume for color enhancement without overwhelming saltiness, as it contains molasses and is less salty than regular soy sauce.ingredient10-15% of total soy sauce
- ✓Remove the lid for the final 15-20 minutes of cooking to concentrate the sauce through evaporation, reducing liquid volume by approximately 25%.technique15-20 minutes, 25% reduction
Share this recipe
Prep
30
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Teriyaki literally means 'shine-grilled' in Japanese—the glaze creates that glossy coating by caramelizing at exactly 300°F.
Crock Pot Teriyaki Chicken and Rice
Dive into the deliciousness of our Crock Pot Teriyaki Chicken and Rice! With juicy chicken thighs simmered in a savory blend of soy sauce, brown sugar, and garlic, this dish is a flavor explosion that requires just 20-30 minutes of prep. Let your slow cooker work its magic while you sit back and savor the aromas—dinner has never been this easy or tasty!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tablespoon of garlic paste (15 ml)
- 2 tablespoons of ginger paste (30 ml)
- Chopped green onionsoptional
🥩Meat & Seafood(1)
- 3 pounds of boneless skinless chicken thighs (1.36 kg)
🥛Dairy & Eggs(1)
- 1/2 cup of greek yogurt (120 ml)
🫙Pantry Staples(3)
- 3 tablespoons of cornstarch (45 ml)
- 4 tablespoons of honey (60 ml)
- Rice
🧂Spices & Seasonings(1)
- Salt, pepper and garlic powder to taste
🍯Sauces & Condiments(4)
- 2 tablespoons of dark soy sauce (30 ml)
- 4 tablespoons of mirin (60 ml)
- 5 tablespoons of soy sauce (75 ml)gluten-free soy sauce
- 5 tablespoons of sriracha (75 ml)
📦Other(2)
- 4 tablespoons of cold water (60 ml)
- 1/2 cup of mayo (120 ml)
👨🍳 Instructions
- 1
Mix together the soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste thoroughly.
- 2
Spread the sauce over the chicken thighs in the crock pot and lock the lid.
- 3
Cook for about 2 hours, then shred the chicken.
- 4
Add cornstarch and cold water to thicken the sauce.
- 5
For the yum-yum sauce, mix mayo, greek yogurt, sriracha, and season with salt, pepper, and garlic powder to taste.
- 6
Serve with chopped green onions and rice.
💡 Pro Tips
- ✓Cook chicken thighs on LOW for 3-4 hours instead of HIGH for 2 hours to reach the optimal 165°F internal temperature while maintaining moisture and preventing stringy texture.timing165°F internal temp, 3-4 hours LOW
- ✓Create a cornstarch slurry using a 1:1 ratio of cornstarch to cold water, then whisk into hot sauce gradually to avoid lumps and achieve proper thickening without cloudiness.technique1:1 ratio cornstarch to water
- ✓Add the honey after the initial cooking phase rather than at the start, as prolonged slow cooking above 200°F breaks down honey's fructose and creates bitter compounds.timing200°F threshold
- ✓Use dark soy sauce at 10-15% of total soy sauce volume for color enhancement without overwhelming saltiness, as it contains molasses and is less salty than regular soy sauce.ingredient10-15% of total soy sauce
- ✓Remove the lid for the final 15-20 minutes of cooking to concentrate the sauce through evaporation, reducing liquid volume by approximately 25%.technique15-20 minutes, 25% reduction