I love recipes that feel like a cheat code for dinner — this Dump and Go Crockpot Teriyaki Chicken is exactly that. Four simple ingredients (plus optional broccoli and garnishes) go into the slow cooker in minutes, and hours later you get tender, saucy chicken ready to pile over rice or noodles. It’s an effortless weeknight winner and an excellent make-ahead option for busy days or hungry families.
Why you’ll love this dish
This recipe is about convenience without sacrificing flavor: minimal prep, minimal cleanup, and the slow cooker does the heavy lifting. Teriyaki’s sweet-savory balance pleases kids and adults alike, and the shredded finish soaks up the sauce for maximum taste.
“My go-to when I need dinner on the table with zero fuss — juicy chicken and that glossy teriyaki sauce always disappear fast.”
Reasons to try it:
- Seriously hands-off: dump, cover, and walk away.
- Kid-friendly and adaptable for picky eaters.
- Budget-friendly: chicken breasts and a jar of sauce stretch far.
- Great for meal prep — make once, eat several times.
If you like comforting, simple mains, this pairs well with other easy classics like a rich chicken soup for colder nights — try it alongside a bowl of Grandma’s Chicken Soup for a cozy combo.
The cooking process explained
Here’s what happens when you make Dump and Go Crockpot Teriyaki Chicken:
- Chicken breasts sit in a shallow bath of teriyaki sauce so the flavor infuses as they cook slowly.
- Low-and-slow (or a shorter high setting) turns the breasts tender enough to shred.
- Shredding in the sauce helps the meat soak up the juices so every bite’s saucy.
- Optional broccoli can be added for veggies, or steamed separately for a crisper texture.
Overall time: 3–4 hours on high or 6–8 hours on low. Active hands-on time: 5 minutes.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup teriyaki sauce (store-bought for convenience; see tips for homemade swaps)
- 2 cups broccoli florets (optional — add at the start or during the last 30–60 minutes)
- Cooked rice or noodles, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
Ingredient notes and substitutions:
- Swap chicken thighs for juicier, more forgiving meat (cook time the same).
- Use low-sodium teriyaki and adjust salt if serving with salty sides.
- If you prefer a spicy twist, try a buffalo-style version of shredded chicken for next time: Buffalo Chicken Bombs offer inspiration for heat-forward swaps.
Step-by-step instructions
- Place the chicken breasts in a single layer in the crockpot.
- Pour 1 cup teriyaki sauce evenly over the chicken. Tilt or spoon to coat if needed.
- If using broccoli, add the florets on top. (Tip: for crisper broccoli, add during the last 30–60 minutes of cooking.)
- Cover and cook: low for 6–8 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is easy to shred.
- Remove the breasts and shred with two forks directly in a bowl or right in the crockpot. Stir the shredded chicken back into the sauce so it soaks up the juices.
- Serve over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
Short, actionable verbs keep this quick to scan when you’re in the kitchen.
Best ways to enjoy it
- Pile the teriyaki chicken over steamed jasmine rice and add a side of quick pickled cucumbers.
- Toss with udon or lo mein for a saucy noodle bowl.
- Make bowls: rice, chicken, broccoli, a drizzle of extra teriyaki, sesame seeds, and a soft-boiled egg.
- Use leftovers for sandwiches or tacos with crunchy slaw. For potlucks or dessert pairings, consider something sweet and nostalgic like Butterscotch Randy cookies — they’re an unexpected hit after savory mains.
Garnish idea: a squeeze of lime + toasted sesame and sliced green onions for brightness.
Storage and reheating tips
- Refrigerate within 2 hours of cooking. Store in an airtight container up to 3–4 days.
- Freeze in portions for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat on the stove over medium-low until steaming and the internal temperature is 165°F, or microwave in a covered dish, stirring halfway through for even heating. If the sauce has thickened in the fridge, loosen with a splash of water or chicken broth while reheating.
Food safety: always reheat leftovers to 165°F and discard if kept longer than recommended.
Helpful cooking tips
- For the best texture, don’t overcook the broccoli; add it late or steam separately and combine when serving.
- If your sauce is thin at the end, reduce it on the stovetop for 5–8 minutes, or stir a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the warmed sauce to thicken.
- To boost depth, add a tablespoon of grated ginger or a minced garlic clove at the start.
- Make extra rice and use leftovers for breakfast bowls or fried rice — see more breakfast ideas for inspiration.
- Don’t skip the shredding step: shredded meat holds sauce better than sliced or whole breasts.
Creative twists
- Pineapple Teriyaki: add chunks of pineapple in the last hour for sweet acidity.
- Honey-soy glaze: mix equal parts honey and soy sauce with a splash of rice vinegar.
- Slow-cooker BBQ swap: replace teriyaki with your favorite BBQ sauce for a different flavor profile.
- Vegetarian version: use extra-firm tofu or shredded jackfruit and increase the sauce quantity to coat.
Common questions
Q: Can I use frozen chicken breasts in the crockpot?
A: It’s safer to use thawed chicken. Cooking frozen chicken in a slow cooker can keep the meat in the “danger zone” (40–140°F) too long. Thaw overnight in the fridge or use the low/thaw-complete method in an electric pressure cooker.
Q: How can I thicken the teriyaki sauce at the end?
A: Remove some sauce to a saucepan and simmer to reduce, or whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the hot sauce and stir until glossy.
Q: Is store-bought teriyaki sauce OK?
A: Yes — it’s convenient and will work fine. For lower sodium or less sugar, look for reduced-sodium varieties or make a simple homemade teriyaki with soy sauce, mirin, sugar, and ginger.
Q: Can I add other vegetables?
A: Absolutely. Bell peppers, snap peas, or carrots work well; add firmer veggies earlier in cooking and delicate ones later to avoid mushiness.
Conclusion
This Dump and Go Crockpot Teriyaki Chicken is a go-to for busy nights: minimal prep, maximum flavor, and versatile leftovers. For other slow-cooker takes and inspiration, see this similar spin on teriyaki at Slow Cooker Teriyaki Chicken – Dinner at the Zoo and a tried-and-true crockpot recipe at Crock Pot Teriyaki Chicken {Better Than Takeout!} – WellPlated.com.
Dump and Go Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Swap chicken thighs for juicier meat.
- 1 cup teriyaki sauce Store-bought for convenience.
- 2 cups broccoli florets Optional — add at the start or during the last 30–60 minutes.
- as needed servings cooked rice or noodles For serving.
- as needed optional sesame seeds and sliced green onions For garnish.
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot.
- Pour 1 cup teriyaki sauce evenly over the chicken. Tilt or spoon to coat if needed.
- If using broccoli, add the florets on top.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is easy to shred.
- Remove the breasts and shred with two forks directly in a bowl or right in the crockpot.
- Stir the shredded chicken back into the sauce so it soaks up the juices.
- Serve over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired.