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Mix together garlic, soy sauce, sesame oil, honey, and chicken stock in a mixing bowl.
Place the chicken thighs into the crockpot, pour over the teriyaki stock.
Cook for 2 to 2 ½ hours on high or 4 to 6 hours on low.
Sieve the teriyaki stock into a large pot and reduce for 5 to 10 minutes, until the stock starts to thicken and becomes a sauce. Mix thoroughly.
Add the chicken thighs and continue to reduce until the teriyaki sauce becomes a glaze.
Reduce the heat to low and keep turning the chicken thighs into they start to glaze. Once the teriyaki sauce is sticky, and the chicken is glazed, turn off the heat and serve.