Name: Dump and Go Crockpot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: PT-489149H15M16S
Total time: PT-489149H15M16S
Cuisine: Asian
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; ½ cup low-sodium soy sauce; ¼ cup honey; ¼ cup rice vinegar (or apple cider vinegar); 1 tbsp sesame oil (optional, for depth of flavor); 2–3 garlic cloves, minced; 1 tsp grated fresh ginger (or ½ tsp ground ginger); ¼ cup water; 1 tbsp cornstarch; 1 tbsp water; Sesame seeds; Chopped green onions

Jump to Recipe

If you’ve ever wished for a fuss-free, unbelievably tasty way to enjoy homemade teriyaki, then you absolutely need to try this Dump and Go Crockpot Teriyaki Chicken Recipe. It’s exactly what it sounds like—a no-fuss, throw-it-all-in-the-crockpot meal that delivers tender, flavorful chicken bathed in a perfectly balanced teriyaki sauce. This recipe is a lifesaver for busy weeknights or anytime you want a comforting, crowd-pleasing dinner without standing over the stove. Trust me, once you master this, it’ll become one of your most beloved go-to meals.

Dump and Go Crockpot Teriyaki Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Dump and Go Crockpot Teriyaki Chicken Recipe lies in its simplicity, and the ingredients play a starring role in delivering big flavors. Each element contributes to a harmonious blend of sweet, salty, and slightly tangy notes that make the dish so crave-worthy.

1.5–2 lbs boneless, skinless chicken breasts or thighs: Choose thighs for richer flavor or breasts for leaner meat, both work beautifully here.
½ cup low-sodium soy sauce: The salty backbone of the teriyaki sauce, low sodium keeps it from overwhelming the dish.
¼ cup honey: Adds a natural, mellow sweetness that balances the soy sauce perfectly.
¼ cup rice vinegar (or apple cider vinegar): Brings a subtle tang that brightens all the flavors.
1 tbsp sesame oil (optional): A touch of this oil infuses the sauce with warm, nutty depth.
2–3 garlic cloves, minced: Garlic introduces a savory punch that lifts the dish.
1 tsp grated fresh ginger (or ½ tsp ground ginger): Ginger’s fresh, zesty spice perfectly complements the sweetness and saltiness.
¼ cup water: Helps to balance the sauce consistency and ensures even cooking in the crockpot.
1 tbsp cornstarch + 1 tbsp water (optional, for thickening): Thickens the sauce to that glossy, restaurant-style finish.
Sesame seeds and chopped green onions (for garnish): These final touches add crunch, color, and a fresh note to your dish.

How to Make Dump and Go Crockpot Teriyaki Chicken Recipe

Step 1: Dump Everything In

This is my favorite step because it truly is as simple as it sounds. Just add the chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water right into your crockpot. No need for pre-cooking or marinating—this recipe saves you so much time and effort while layering incredible flavor.

Step 2: Cook

Set your crockpot on Low for about 4 to 5 hours or on High for 2 to 3 hours. The chicken will cook gently, becoming so tender it practically falls apart. This slow cooking is the secret to juicy, melt-in-your-mouth chicken that soaks up all those teriyaki flavors.

Step 3: Shred the Chicken

Once the chicken is perfectly cooked, remove it from the crockpot and use two forks to shred it into bite-sized pieces. Then, pop it back into the sauce to soak up even more of that delicious teriyaki goodness.

Step 4: Thicken the Sauce (Optional)

If you like your teriyaki sauce thicker and shiny, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir that slurry into the crockpot. Cook uncovered for 15 to 20 minutes more, allowing the sauce to thicken up beautifully around the shredded chicken.

Step 5: Serve

This final step is the best part—spoon your Dump and Go Crockpot Teriyaki Chicken Recipe over steamed white rice, brown rice, or noodles. Don’t forget a sprinkle of sesame seeds and chopped green onions for that authentic pop of texture and color.

How to Serve Dump and Go Crockpot Teriyaki Chicken Recipe

Garnishes

Garnishing isn’t just about looks; it’s about adding layers of texture and flavor. Toasted sesame seeds bring a gentle crunch and nutty aroma, while freshly chopped green onions add a burst of fresh sharpness that perfectly contrasts the rich teriyaki sauce.

Side Dishes

This chicken pairs wonderfully with simple sides so it truly shines. Think fluffy jasmine rice, steamed broccoli or snap peas, or even a crisp Asian slaw for a refreshing crunch. These sides balance the savoriness of the chicken and round out your meal with color and nutrition.

Creative Ways to Present

Want to dress it up? Try serving your teriyaki chicken in lettuce wraps for a light, handheld meal. Or layer it over a vibrant grain bowl with edamame, shredded carrots, and avocado for a fresh twist. It’s also incredible as a filling for bao buns or even stuffed into a pita for a fun fusion spin.

Make Ahead and Storage

Storing Leftovers

Leftover Dump and Go Crockpot Teriyaki Chicken Recipe stores beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers just as great as fresh.

Freezing

If you want to prep in advance or save some for later, this teriyaki chicken freezes wonderfully. Place cooled chicken and sauce into a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm your chicken on the stove over medium-low heat or in the microwave until hot throughout. Add a splash of water or broth if the sauce has thickened too much after chilling. This makes a perfect quick lunch or dinner the next day.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Both chicken breasts and thighs work well in this Dump and Go Crockpot Teriyaki Chicken Recipe. Thighs bring a juicier, more flavorful result, while breasts are leaner but still tender when cooked low and slow.

Do I have to thicken the sauce?

No, you don’t have to. Thickening the sauce is optional but recommended if you prefer a richer, glossy finish like what you get in restaurants. If left unthickened, the sauce will be more like a flavorful broth, which is still delicious.

Can I make this recipe vegetarian or vegan?

While this recipe centers on chicken, you can adapt the sauce for tofu or vegetables for a vegetarian or vegan version. Just skip the chicken and allow the sauce to infuse your plant-based ingredients during the cook.

Is the garlic and ginger fresh necessary?

Fresh garlic and ginger provide the best flavor, but if you’re in a pinch, ground ginger and garlic powder can work as substitutes. The depth might not be quite as vibrant, but it’s still tasty.

Can I double this recipe for a crowd?

Definitely! The Dump and Go Crockpot Teriyaki Chicken Recipe is easily doubled or even tripled depending on your crockpot size. Just adjust cooking times slightly and make sure not to overcrowd your pot for even cooking.

Final Thoughts

This Dump and Go Crockpot Teriyaki Chicken Recipe isn’t just easy; it’s a total game-changer for busy cooks craving big flavors with zero fuss. Once you try it, you’ll wonder how you ever lived without this simple, delicious dish in your rotation. So go ahead, gather those ingredients, and let your crockpot do the hard work—you’re in for a truly comforting and satisfying meal.

Dump and Go Crockpot Teriyaki Chicken Recipe

★★★★★

5.3 from 13 reviews

Author: Olivia
Total Time: 4 hours 10 minutes (Low) or 2 hours 10 minutes (High)
Yield: 4 to 6 servings 1x
Diet: Halal

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Description

This Dump and Go Crockpot Teriyaki Chicken recipe is an effortless, flavorful dish perfect for busy weeknights. Tender chicken breasts or thighs are slow-cooked in a sweet and savory homemade teriyaki sauce made from soy sauce, honey, rice vinegar, garlic, and ginger. The sauce thickens beautifully and the dish is garnished with sesame seeds and green onions. Serve it over rice or noodles for a comforting and delicious meal everyone will love.

Instructions

Dump Everything In: Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot, ensuring the chicken is evenly coated with the sauce mixture.
Cook: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender and easily shredded with a fork.
Shred Chicken: Remove the chicken from the crockpot and shred it with two forks, then return the shredded chicken to the crockpot and stir to combine with the sauce.
Thicken Sauce (Optional): In a small bowl, mix cornstarch and water until smooth. Stir this mixture into the crockpot. Cook uncovered for an additional 15–20 minutes on High to allow the sauce to thicken.
Serve: Spoon the teriyaki chicken over cooked white rice, brown rice, or noodles. Garnish with sesame seeds and chopped green onions before serving.

Notes

Use boneless, skinless chicken thighs for juicier meat if preferred over chicken breasts.
If you want a spicier kick, add red pepper flakes or sriracha to the sauce.
To make it gluten free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
The thickening step is optional but recommended for a richer sauce consistency.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
You can freeze the cooked chicken and sauce for up to 3 months; thaw before reheating.

Prep Time: 10 minutes
Cook Time: 4 to 5 hours (Low) or 2 to 3 hours (High)
Category: Main Course
Method: Slow Cooker
Cuisine: Asian