A no-fuss slow-cooker meal that does the heavy lifting for you: boneless, skinless chicken breasts bathe in teriyaki sauce all day and emerge tender, flavorful, and perfect over rice or noodles. This Dump and Go Crockpot Teriyaki Chicken is ideal for busy weeknights, meal prep, or when you want comfort without babysitting the stove — and if you like easy copycat chicken ideas, you might also enjoy this copycat Chick-fil-A crispy chicken sandwich recipe for another simple, crowd-pleasing option.
Why you’ll love this dish
Simple, satisfying, and almost effortless — that’s the appeal. Toss chicken and sauce into the crockpot, set it, and come back to dinner that’s juicy and saucy. It’s kid-approved, budget-friendly, and scales well for families or leftovers.
"Dump it in, go about your day, and come home to the best weeknight dinner — hands-off and reliably delicious." — a home cook’s quick review
Reasons to try it:
- Minimal prep: no searing or chopping required unless you want to add veggies.
- Versatile: serves over rice, noodles, or in sandwiches and salads.
- Gentle cooking: slow heat keeps breast meat moist and shred-friendly.
- Time-saver: great for meal prep and packable lunches.
Preparing Dump and Go Crockpot Teriyaki Chicken
Before you begin: this recipe is literally as simple as it sounds. Lay the chicken in the slow cooker, pour over teriyaki sauce, optionally add a cornstarch slurry for a thicker glaze, season, and cook on low or high depending on your schedule. Expect fork-tender chicken in 3–7 hours depending on heat setting. Use a meat thermometer to confirm an internal temperature of 165°F (74°C).
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1 cup store-bought teriyaki sauce (or homemade: soy sauce, brown sugar, garlic, ginger)
- 1 tablespoon cornstarch (optional) mixed with 1 tablespoon cold water to make a slurry
- Salt and freshly ground black pepper, to taste
- Cooked rice or noodles, for serving
- Chopped green onions or sesame seeds, for garnish (optional)
Substitutions and notes:
- Use boneless thighs for richer flavor and slightly more forgiving texture.
- For gluten-free, use tamari or a gluten-free teriyaki sauce.
- If your teriyaki is very salty, dilute with a splash of water or low-sodium soy.
Step-by-step instructions
- Place the chicken breasts in a single layer in the crockpot. Spread them out if possible so heat circulates.
- Pour the teriyaki sauce over the chicken, turning the breasts so they’re fully coated. Season lightly with salt and pepper (teriyaki can be salty, so taste first).
- If you want a thicker sauce, stir the cornstarch into a tablespoon of cold water until smooth and add to the slow cooker — note: adding the slurry toward the last 20–30 minutes of cooking gives the best thickening without breaking down the cornstarch.
- Cover and cook: on LOW for 6–7 hours, or on HIGH for 3–4 hours. The chicken should reach 165°F (74°C) and be easy to shred with two forks.
- Once cooked, you can shred the chicken directly in the sauce for pulled-style servings, or leave whole slices to plate. Taste and adjust seasoning.
- Serve over steamed rice or tossed with noodles. Garnish with chopped green onions and sesame seeds if desired.
Pro tip: If you start with frozen chicken, add extra cooking time and ensure the slow cooker reaches 165°F. It’s safer to thaw first when possible.
Best ways to enjoy it
This teriyaki chicken is a weeknight workhorse. Serve ideas:
- Classic bowl: steamed jasmine rice, teriyaki chicken, roasted broccoli, and a drizzle of extra sauce.
- Noodle bowl: toss with udon or soba, a handful of bean sprouts, and sliced scallions.
- Lettuce wraps: shredded chicken tucked into butter lettuce with sliced cucumber and a squeeze of lime.
- Leftover makeover: use the shredded chicken for sandwiches or tacos with Asian slaw.
If you like swapping recipes between sandwiches and saucy chicken bowls, check out this Chick-fil-A crispy chicken sandwich copycat for inspiration on transforming leftover chicken into handheld favorites.
Storage and reheating tips
- Refrigerate within two hours of cooking. Store in an airtight container for 3–4 days.
- To freeze: cool completely, then pack into freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat gently on the stove over low heat with a splash of water or broth, or microwave in short intervals, stirring to heat evenly. If frozen, thaw fully before reheating to ensure even temperature and food safety.
- Always reheat to at least 165°F before serving.
Helpful cooking tips
- Uniform thickness: pound or choose similar-sized breasts to ensure even cooking.
- Don’t over-salt: most bottled teriyaki is salty; taste before adding extra salt.
- Add vegetables smartly: sturdier veggies like carrots or bell peppers can go in at the start; quick-cooking greens (bok choy, snap peas) should be stirred in during the last 30 minutes.
- Cornstarch timing: adding the slurry near the end prevents the sauce from thinning during long cooking. If you prefer a naturally thick glaze, remove the chicken and reduce sauce on HIGH for 15–20 minutes.
- Use a thermometer: it’s the most reliable way to ensure safety and juiciness—165°F is the target.
Creative twists
- Honey-Sriracha teriyaki: mix in a tablespoon of honey and a squirt of Sriracha for sweet-heat.
- Pineapple teriyaki: add pineapple chunks for acidity and sweetness—great with rice.
- Slow-cooker teriyaki thighs: swap breasts for bone-in thighs; add 30–60 minutes extra on low.
- Vegetarian option: use extra-firm tofu or seitan and reduce cook time; add sauce for the last 1–2 hours.
- Meal-prep bowls: portion with brown rice, edamame, and roasted carrots for grab-and-go lunches.
Common questions
Q: Can I use frozen chicken breasts?
A: You can, but it’s safer and more consistent to thaw first. If using frozen, add extra cook time and confirm the internal temperature reaches 165°F.
Q: When’s the best time to add the cornstarch?
A: For best texture, stir the cornstarch slurry into the sauce during the last 20–30 minutes of cooking so it thickens without breaking down.
Q: How do I make a lower-sodium version?
A: Choose a low-sodium teriyaki or dilute regular teriyaki with a little water and boost flavor with fresh garlic, ginger, and a touch of brown sugar.
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless thighs add extra flavor and stay moist even with longer cook times. Reduce the cook time slightly if pieces are small.
Q: Is this safe to leave in the crockpot all day?
A: Yes, following manufacturer guidelines. Keep the lid on, cook on LOW for the recommended time, and refrigerate leftovers promptly within two hours.
If you want more ideas for easy, crowd-pleasing chicken recipes and copycat favorites, explore related sandwich inspiration linked above.
Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1 cup store-bought teriyaki sauce (or homemade: soy sauce, brown sugar, garlic, ginger)
- 1 tablespoon cornstarch (optional, mixed with 1 tablespoon cold water to make a slurry)
- Salt and freshly ground black pepper (to taste)
- Cooked rice or noodles (for serving)
- Chopped green onions or sesame seeds (for garnish, optional)
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot, spreading them out for better heat circulation.
- Pour the teriyaki sauce over the chicken, ensuring they are fully coated, and season lightly with salt and pepper.
- If a thicker sauce is desired, stir the cornstarch into cold water until smooth and add it to the slow cooker, ideally during the last 20–30 minutes of cooking.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred.
- After cooking, either shred the chicken in the sauce for pulled-style servings or leave as whole slices for plating.
- Serve over steamed rice or with noodles and garnish with optional green onions and sesame seeds.