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.
Ingredients
Scale
Chicken
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
Teriyaki Sauce
- 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
Thickening (Optional)
- 1 tbsp cornstarch
- 1 tbsp water
Garnish
- Sesame seeds
- Chopped green onions
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
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
Keywords: teriyaki chicken, crockpot chicken, slow cooker teriyaki, easy chicken recipe, dump and go, Asian slow cooker recipes
