Dinner

Dump and Go Crockpot Teriyaki Chicken Recipe

ByCharlotte Montgomery October 26, 2025October 26, 2025

Introduction

This Dump and Go Crockpot Teriyaki Chicken is a simple, flavorful dish perfect for busy weeknights. With just a few ingredients and minimal effort, you can enjoy tender chicken in a savory homemade teriyaki sauce.

The image shows a white bowl filled with a base layer of white rice. On top of the rice, there is a thick layer of glazed chicken pieces coated in a shiny, dark brown sauce. The chicken is garnished with small green onion slices and sprinkled with white sesame seeds, adding texture. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (for thickening, optional)
Sesame seeds and chopped green onions (for garnish)

Instructions

Step 1: Dump everything in the crockpot: add the chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water.
Step 2: Cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and easily shredded.
Step 3: Remove the chicken and shred it with two forks, then return it to the crockpot.
Step 4: (Optional) Mix cornstarch and water, stir into the crockpot, and cook uncovered for 15–20 more minutes to thicken the sauce.
Step 5: Serve over white rice, brown rice, or noodles. Garnish with sesame seeds and chopped green onions.

Tips & Variations

For more flavor, marinate the chicken in the sauce for 30 minutes before cooking.
Use chicken thighs for juicier, more flavorful meat.
Add vegetables like bell peppers or snap peas in the last hour of cooking for a complete meal.
Substitute honey with brown sugar or maple syrup if preferred.
Adjust the ginger and garlic amounts to suit your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the sauce thickens too much when chilled, stir in a splash of water when reheating.

How to Serve

The dish is served in a black round clay pot with a matching lid handle on the side. Inside, there are several pieces of glazed chicken coated in a shiny, thick dark brown sauce, scattered with white sesame seeds and small chopped green onions on top. The chicken pieces are chunky and tender, with some vegetables like yellow chunks of pineapple or bell pepper mixed in, adding a bit of brightness. The pot sits on a wooden surface, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken, but increase the cooking time to ensure the chicken cooks through completely and reaches a safe internal temperature.

How can I make the sauce thicker without cornstarch?

You can reduce the sauce by cooking it uncovered after shredding the chicken, which will naturally thicken it. Alternatively, add a small amount of arrowroot powder or flour mixed with water as a thickener.