Description
This Dump and Go Crockpot Teriyaki Chicken recipe offers a simple, flavorful, and hands-off way to prepare tender chicken infused with a savory-sweet teriyaki sauce. Perfect for busy days, it requires minimal prep and cooks slowly in a crockpot, resulting in juicy, shreddable chicken served over rice or noodles, garnished with sesame seeds and green onions for a classic finish.
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 Mixture (Optional)
- 1 tbsp cornstarch
- 1 tbsp water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Dump Everything In: Add the chicken breasts or thighs to the crockpot, then pour in the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water. Mix slightly to combine, ensuring the chicken is evenly coated.
- Cook: Cover the crockpot 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 cooked chicken from the crockpot and shred it using two forks. Then, return the shredded chicken to the crockpot, mixing it with the sauce to absorb more flavor.
- Thicken Sauce (Optional): In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this into the crockpot and cook uncovered for an additional 15–20 minutes to thicken the sauce to your liking.
- Serve: Serve the teriyaki chicken hot over cooked white rice, brown rice, or noodles. Garnish with sesame seeds and chopped green onions for added texture and flavor.
Notes
- For a healthier option, use chicken breasts instead of thighs.
- If you prefer a spicier kick, add red pepper flakes or sriracha to the sauce before cooking.
- The cornstarch thickening step is optional but recommended if you want a thicker sauce to coat the chicken better.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- Sesame oil adds a nice depth of flavor but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on Low or 2-3 hours on High
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Keywords: teriyaki chicken, crockpot chicken recipe, slow cooker teriyaki, easy chicken dinner, dump and go recipe, crockpot meals, slow cooker chicken, Asian chicken recipe
