Dinner

Dump and Go Crockpot Teriyaki Chicken Recipe

BySimon Carel October 26, 2025October 26, 2025

Introduction

This Dump and Go Crockpot Teriyaki Chicken recipe is a simple and flavorful meal that requires minimal effort. Perfect for busy days, it delivers tender, juicy chicken with a delicious homemade teriyaki sauce. Just set it and forget it!

A white round plate filled with a base layer of plain white rice, topped with glossy, sticky dark brown glazed pieces of chicken arranged in a slightly scattered manner. The chicken has a shiny texture from the sauce and is sprinkled evenly with white sesame seeds and fresh green sliced scallions for added color and freshness. The dish sits 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: Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
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 chicken, shred it with two forks, and return it to the crockpot.
Step 4: (Optional) Mix cornstarch and water, stir into the crockpot, and cook uncovered for 15–20 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

Use chicken thighs for juicier, more flavorful meat.
Add fresh vegetables like bell peppers or snap peas during the last hour of cooking.
Substitute honey with maple syrup or brown sugar for a different sweetness.
For a spicier version, add a pinch of red pepper flakes or a splash of sriracha.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. The sauce may thicken upon cooling; add a splash of water when reheating if needed.

How to Serve

The image shows a black clay pot filled with glossy, dark brown pieces of chicken coated in a thick sauce. The chicken pieces are garnished with white sesame seeds and small green onion slices, adding specks of white and bright green across the surface. The pot is set on a white marbled surface with small bowls nearby containing chopped green onions, white rice, and yellow pickles, adding subtle pops of white and yellow around the main dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen chicken, increase cooking time and check doneness before shredding.

Is it necessary to thicken the sauce with cornstarch?

No, thickening the sauce is optional. If you prefer a thinner sauce, you can skip this step without affecting the overall flavor.

Simon Carel