Pour the teriyaki mixture evenly over the chicken thighs in the slow cooker, making sure all of the chicken is coated in the liquid. Use a spoon to nudge the thighs so some sauce gets underneath as well.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork.
Once cooked, taste the sauce and adjust if needed by adding a splash more teriyaki for extra saltiness or a drizzle of honey for more sweetness. If you prefer a slightly thicker sauce, transfer 1/2 cup of the cooking liquid to a small saucepan and simmer on the stovetop for 3 to 5 minutes to reduce slightly, then pour it back over the chicken.
Gently shred or roughly chop the chicken thighs directly in the slow cooker using two forks, stirring to coat the pieces evenly in the teriyaki sauce.
Serve the teriyaki chicken hot, spooned over rice or your favorite grain, with extra sauce from the slow cooker ladled on top.
Variations & Tips
For a spicier version, whisk 1 to 2 teaspoons of sriracha or chili-garlic sauce into the teriyaki mixture before pouring it over the chicken. If you prefer a less sweet dish, reduce the honey to 1 tablespoon or omit it entirely and rely on the sweetness already present in your teriyaki sauce. You can also add vegetables directly to the slow cooker: layer sliced bell peppers, onion wedges, or carrot coins under and around the chicken so they soften in the sauce as it cooks. For a more pronounced sesame flavor, drizzle 1 to 2 teaspoons of toasted sesame oil into the sauce mixture, then garnish the finished dish with toasted sesame seeds. If you’re cooking for a smaller household, this recipe scales down easily—just keep the same proportions of sauce to chicken and watch the timing the first time you try a smaller batch. Leftovers reheat well and can be turned into teriyaki chicken lettuce wraps, stuffed into rice bowls with pickled vegetables, or used as a topping for simple fried rice.
