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Place the boneless, skinless chicken thighs in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer.
In a small bowl, whisk together the teriyaki sauce, packed brown sugar, and minced garlic (or garlic powder) until the sugar is mostly dissolved.

Pour the prepared sauce mixture evenly over the chicken thighs, making sure all the pieces are coated.

Cover the slow cooker with the lid 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 and easily pulls apart with a fork. (For this recipe, we will assume the LOW setting for total time calculation).

Once cooked, use two forks to gently shred or chunk the chicken right in the slow cooker, stirring it into the sauce so every bite is coated.

Taste the sauce and adjust if needed—add a splash of water if it’s too strong, or a pinch more brown sugar if you like it sweeter.

Garnish with sliced green onions.

Serve hot over rice or your favorite side.


Place the boneless, skinless chicken thighs in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer.
In a small bowl, whisk together the teriyaki sauce, packed brown sugar, and minced garlic (or garlic powder) until the sugar is mostly dissolved.

Pour the prepared sauce mixture evenly over the chicken thighs, making sure all the pieces are coated.

Cover the slow cooker with the lid 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 and easily pulls apart with a fork. (For this recipe, we will assume the LOW setting for total time calculation).

Once cooked, use two forks to gently shred or chunk the chicken right in the slow cooker, stirring it into the sauce so every bite is coated.

Taste the sauce and adjust if needed—add a splash of water if it’s too strong, or a pinch more brown sugar if you like it sweeter.

Garnish with sliced green onions.

Serve hot over rice or your favorite side.
