Dump and Go Crockpot Teriyaki Chicken

Easy, flavorful, and better than takeout

This easy healthy recipe turns a handful of simple ingredients into a restaurant-worthy dinner with almost no effort. Dump and Go Crockpot Teriyaki Chicken is sweet, savory, and perfectly tender thanks to slow cooking. The sauce thickens beautifully, coating each piece of chicken in a glossy glaze that pairs perfectly with warm rice. Whether you’re looking for a fall dinner idea or a no-fuss meal that practically cooks itself, this dish is a guaranteed family favorite.

Time Breakdown

Prep Time: 5 minutes
Cook Time: 4 hours (low) or 2 hours (high)
Total Time: 4 hours 5 minutes
Servings: 4

Ingredients List

• 1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey or brown sugar
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger or 1/2 tsp ground ginger
• 1 tbsp sesame oil (optional)
• 2 tbsp cornstarch
• 2 tbsp water
• 2 green onions, thinly sliced for garnish
• 1 tbsp sesame seeds for garnish
• Cooked white or brown rice for serving

Kitchen Tools You’ll Need

You only need a few kitchen staples to make this easy slow cooker meal.

• Slow cooker or Crock Pot
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon
• Small bowl for cornstarch slurry

Step-by-Step Beginner-Friendly Instructions

1. Combine the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
2. Layer ingredients: Place chicken in the slow cooker, then pour the sauce mixture over the top. Make sure each piece is coated well.
3. Cook: Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and fully cooked.
4. Thicken the sauce: Mix cornstarch and water in a separate bowl, then pour the mixture into the slow cooker. Stir and cook uncovered for another 15 to 20 minutes until the sauce thickens.
5. Shred and mix: Shred the chicken with two forks, then stir it back into the sauce to coat evenly.
6. Serve: Spoon the chicken over rice and top with sesame seeds and green onions.

Pro Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
• Meal Prep Friendly: Make a double batch and freeze half for up to 3 months.
• Add Vegetables: Include broccoli, snow peas, or bell peppers during the last 30 minutes for extra flavor and texture.
• Flavor Twist: Add pineapple chunks for a sweet tropical version.

Nutrition Table

Conclusion

This Dump and Go Crockpot Teriyaki Chicken is the perfect balance of convenience and flavor. The slow cooker does all the work, leaving you with tender, juicy chicken coated in a rich teriyaki glaze that rivals your favorite takeout. It’s quick to prepare, easy to clean up, and guaranteed to please everyone at the table. Serve it over rice, sprinkle with sesame seeds, and enjoy a comforting, home-cooked meal that’s as simple as it is delicious.

Dump and Go Crockpot Teriyaki Chicken

This easy healthy recipe turns a handful of simple ingredients into a restaurant-worthy dinner with almost no effort. Tender chicken coated in a rich teriyaki glaze.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Dinner, Main Course

Cuisine American, Asian

Servings 4 servings

Calories 380 kcal

Ingredients

  

Main Ingredients

• 1.5 lbs 1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts
• 0.5 cup 1/2 cup low-sodium soy sauce
• 1/3 cup 1/3 cup honey or brown sugar You can use either honey or brown sugar for sweetness.
• 1/4 cup 1/4 cup rice vinegar
• 3 cloves 3 cloves garlic, minced
• 1 tbsp 1 tbsp grated fresh ginger or 1/2 tsp ground ginger Fresh ginger gives a better flavor.
• 1 tbsp 1 tbsp sesame oil (optional) Adds a nutty flavor.
• 2 tbsp 2 tbsp cornstarch Used for thickening the sauce.
• 2 tbsp 2 tbsp water To mix with cornstarch.
• 2 green onions 2 green onions, thinly sliced for garnish
• 1 tbsp 1 tbsp sesame seeds for garnish
• Cooked white or brown rice for serving

Instructions

 

Preparation

• In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
• Place chicken in the slow cooker, then pour the sauce mixture over the top, ensuring each piece is coated.

Cooking

• Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and fully cooked.
• In a separate bowl, mix cornstarch and water, then pour into the slow cooker. Stir and cook uncovered for another 15 to 20 minutes until the sauce thickens.
• Shred the chicken with two forks and stir it back into the sauce to coat evenly.

Serving

• Spoon the chicken over rice and top with sesame seeds and green onions.

Notes

Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze a double batch for up to 3 months. Include vegetables like broccoli or bell peppers for added flavor.

Keyword CrockPot Chicken, Easy Dinner, Family Meal, Slow Cooker Recipe, Teriyaki Chicken