Crock Pot, Skinny Chicken Teriyaki

This is a fabulous chicken dish! I’m a real teriyaki fan but, it’s usually loaded with sugar and sodium. This homemade sauce is much lighter and really yummy with a more subtle teriyaki flavor. Each chicken thigh, with sauce, has 142 calories and 4 grams of fat.  So low in calories and points you might want 1½ thighs or even 2 of them!
Crock Pot, Skinny Chicken Teriyaki

Helpful Tips About this Recipe

Makes 8 chicken thighs with sauce (each thigh 4 ounces and sauce)

Shopping Tips

Ginger (in a jar) can be found in most supermarkets in the produce section where they display garlic, in a jar.

Prep Tip
If the chicken thighs are too big, trim each to be 4 ounces.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 (4 oz.) chicken thigh with sauce
142 calories, 4g fat, 1g sat. fat, 85mg chol, 21g protein, 8g carbs, 0g fiber, 609mg sodium, 7g sugar
FACTS: for SmartPoints
134 calories, 1g sat. fat, 20g protein, 6g sugar


Crock Pot, Skinny Chicken Teriyaki

Crock Pot, Skinny Chicken Teriyaki

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American, Asian
Servings 8
Calories 142 kcal


  • 2 pounds boneless skinless chicken thighs (8 thighs) see prep tip
  • 1 cup onions, chopped
  • cup reduced-sodium soy sauce
  • ¼ cup sugar
  • 3 tablespoons apple cider vinegar or rice vinegar
  • 2 teaspoon garlic, minced
  • 1 teaspoon ginger, from a jar, see shopping tip
  • Black pepper, to taste


  • Place chicken in crock-pot. Sprinkle onions over the chicken.
  • In a separate bowl, combine soy sauce, sugar, vinegar, garlic, ginger, and pepper. Pour sauce over chicken.
  • Cover crock-pot and cook on low heat for about 4-5 hours or until chicken is tender. Check after 4 hours.
  • Remove chicken from crockpot.
  • Skim fat from cooking liquid, if there is any.
  • To serve: Top 1 piece of chicken with a little sauce. Serve with 1 small baked potato or ½ cup brown rice. Mash some teriyaki sauce into the baked potato and drizzle with little more teriyaki sauce over the top. If using rice, place chicken on top of rice and drizzle teriyaki sauce all over the top of chicken and rice. In addition, the chicken could be shredded and topped on the potato or rice.


Serving: 4ouncesCalories: 142kcalCarbohydrates: 8gProtein: 21gFat: 4gSaturated Fat: 1gCholesterol: 85mgSodium: 609mgSugar: 7gBlue Smart Points: 3Green Smart Points: 3Plus Points: 4
Tried this recipe?Let me know how it was!


  1. I have a ton of frozen chicken breasts in my freezer and have been longing for slow cooker recipes in which to use them up! Can I use beasts instead of thighs? Thanks in advance

  2. Rae, You sure could use chicken breasts instead of thighs for this recipe. You should probably cook the breasts 30 minutes shorter. Dark meat, such as chicken thighs or legs, will take longer to cook, because they have a higher fat content and density.
    My best wishes,

  3. Hi! Do you think that I can substitute ground ginger powder instead of the ginger in a jar? If so how much should I use? Thanks!

  4. You sure can Nancy. You would use a lot less. Try no more than 1/8 tsp of ground ginger powder.
    My best,

  5. Used the sauce to cook sea bass wrapped in greas proof paper with small stem broccoli and pak Choi.

  6. I just cooked up 3# of thighs and there was plenty of sauce I cooked it on a foil lined cook sheet at 350 degrees for 30 min. I poured the sauce in a saucepan and thickened it with 2 1/2 tsp cornstarch. Really really good. I used the oven since my crockpot is too small. I love your recipes Had it with baked potato and salad

  7. Sounds like you created a very yummy dinner, Jackie. Thanks so much for sharing! I’m sure others will be happy to know you can easily bake the chicken in the oven.
    My very best wishes,

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