Description
This Dump and Go Crockpot Teriyaki Chicken recipe is an effortless, flavorful dish perfect for busy weeknights. Combining tender chicken simmered in a savory and sweet homemade teriyaki sauce, this slow-cooked meal requires minimal prep and delivers delicious, melt-in-your-mouth results. Serve over rice or noodles and garnish with sesame seeds and green onions for an easy crowd-pleaser.
Ingredients
Scale
Chicken and Sauce
- 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
Thickening Sauce (Optional)
- 1 tbsp cornstarch
- 1 tbsp water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Dump Everything In: Add the chicken along with soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water into the crockpot. No need to mix, just layer everything in.
- Cook: Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is tender and easily shredded with a fork.
- Shred Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot, mixing it into the sauce to soak up all the flavors.
- Thicken Sauce (Optional): To thicken the sauce, stir together 1 tablespoon cornstarch and 1 tablespoon water to make a slurry. Pour this into the crockpot and cook uncovered for an additional 15 to 20 minutes, allowing the sauce to thicken nicely.
- Serve: Serve the teriyaki chicken hot over white rice, brown rice, or your favorite noodles. Garnish with sesame seeds and chopped green onions for a fresh, nutty finish.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to stay more moist.
- Adjust the sweetness by adding more or less honey according to your taste.
- For a gluten-free version, use gluten-free soy sauce.
- If you don’t have a crockpot, you can simmer the sauce and chicken gently on the stovetop for about 45 minutes until tender.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours low or 2-3 hours high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Keywords: Teriyaki chicken, crockpot recipes, slow cooker meals, easy dinner, dump and go, chicken thighs, chicken breasts, homemade teriyaki sauce
