This Dump and Go Crockpot Teriyaki Chicken is the kind of recipe that rescues busy weeknights: throw everything into the slow cooker in the morning, walk in the door to a house that smells like dinner, and serve over rice or noodles with almost zero fuss. It’s sweet, savory, and kid-friendly, and because it uses pantry-friendly ingredients you likely already have, it’s a reliable go-to. If you like easy chicken dinners, you might also enjoy this take on a crispy chicken favorite for a different kind of comfort — try a crispy chicken sandwich copycat for another weeknight winner.
Why you’ll love this dish
This recipe earns its name: truly dump-and-go. No searing, no babysitting, and minimal cleanup. It produces tender, shreddable chicken in a sweet-savory teriyaki glaze with bright vegetables added right in the last half of the cook time so they stay vibrant.
"I made this on a rainy Tuesday and it felt like a restaurant meal at home. My kids asked for seconds!" — a quick review from a busy parent
Reasons to choose this recipe:
- Saves hands-on time — ideal for workdays and busy evenings.
- Budget-friendly — uses chicken breasts and simple pantry staples.
- Family-friendly — mild, slightly sweet flavors most palates like.
- Flexible — serve over rice, noodles, or in wraps.
Step-by-step overview
This is a low-effort slow-cooker recipe broken into a few clear stages:
- Combine chicken and sauce ingredients in the crockpot to infuse flavor while cooking.
- Add vegetables on top so they steam without overcooking.
- Cook low and slow (or faster on high), then shred or slice the chicken.
- Serve immediately over rice or noodles, or cool for storage.
Expect 6–7 hours on low (360–420 minutes) or 3–4 hours on high (180–240 minutes). Internal temperature should reach 165°F (74°C) for safety.
What you’ll need
- 2 lbs chicken breast (boneless, skinless)
- 1 cup teriyaki sauce (use low-sodium if preferred)
- 2 tablespoons honey (adjust for sweetness)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tablespoon fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 cup bell peppers, sliced (mixed colors look nice)
- 1 cup broccoli florets
- Salt and pepper to taste
- Cooked rice or noodles for serving
Substitutions and notes:
- Chicken thighs: use bone-in or boneless thighs for extra richness; reduce cook time slightly if boneless.
- Tamari or gluten-free teriyaki for gluten-free diets.
- Frozen vegetables: add in the last 30–45 minutes so they don’t turn mushy.
- To thicken sauce at the end, whisk 1–2 teaspoons cornstarch with 1 tablespoon cold water and stir into the crockpot, then cook 10–15 minutes more on high.
Step-by-step instructions
- Place the 2 lbs chicken breasts into the crockpot in a single layer if possible.
- Pour 1 cup teriyaki sauce, 2 tablespoons honey, minced garlic, and grated ginger over the chicken. Stir gently so the chicken is coated in the sauce.
- Add the sliced bell peppers and broccoli florets on top — don’t bury them. They should sit on top to steam rather than disintegrate.
- Season lightly with salt and pepper. Remember teriyaki can be salty; taste at the end and adjust.
- Cover and cook: low for 360–420 minutes (6–7 hours) or high for 180–240 minutes (3–4 hours). The chicken is done when an instant-read thermometer shows 165°F (74°C) and the meat shreds easily.
- Optional: remove the chicken to a cutting board and shred with forks, then return to the sauce to soak up extra flavor.
- Serve over hot cooked rice or tossed with noodles. Garnish with sesame seeds, sliced green onions, or a squeeze of lime if desired.
Kitchen safety note: avoid starting this recipe with frozen chicken in the crockpot. Slow cookers can keep meat too long in the temperature “danger zone” while coming up to heat; thaw first for food safety.
Best ways to enjoy it
- Classic bowl: spoon over steamed jasmine rice, add extra steamed broccoli, and finish with sesame seeds and scallions.
- Noodle toss: toss shredded chicken with udon or lo mein noodles and a few extra tablespoons of teriyaki for saucy carry-through.
- Wraps and sandwiches: load warmed tortillas or buns with shredded teriyaki chicken, crunchy slaw, and a drizzle of sriracha mayo.
- Meal prep: portion into containers with rice and veggies for grab-and-go lunches all week.
For another handheld chicken idea that’s crispy and irresistible, consider pairing weeknight rotations with a homemade sandwich inspired by fast-food favorites — try this copycat Chick-fil-A crispy chicken sandwich when you want a change of texture.
Storage and reheating tips
- Refrigerator: Cool to room temperature within 2 hours and store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Label with date.
- Thawing: Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low so the sauce doesn’t scorch, or microwave in 60-second bursts stirring between intervals. Add a splash of water or sauce if it feels dry. To reheat a large batch, warm in a saucepan on low until steaming (internal temp 165°F).
- Do not refreeze previously frozen, cooked chicken unless it was thawed in the fridge and reheated safely.
Helpful cooking tips
- Trim and even thickness: If breasts are uneven, pound them to even thickness or slice large breasts in half to help them cook uniformly.
- Brown for flavor (optional): For a deeper flavor, sear the breasts 1–2 minutes per side in a hot skillet before putting them in the crockpot. It’s extra work but adds caramelized notes.
- Control sweetness: Use low-sodium or reduced-sugar teriyaki if you want less sweetness. You can also reduce honey to 1 tablespoon.
- Vegetable timing: Add delicate veggies (like snow peas or spinach) in the last 15–20 minutes to avoid overcooking.
- Thicken the sauce: Make a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in at the end on high to thicken quickly.
Recipe variations
- Spicy teriyaki: Add 1–2 teaspoons sriracha or chili garlic sauce to the mix.
- Pineapple teriyaki: Add 1 cup pineapple chunks (drained) with the peppers for a Hawaiian twist.
- Gluten-free: Swap teriyaki for a gluten-free tamari-based sauce.
- Vegetarian swap: Replace chicken with extra-firm tofu (press first) and reduce cooking time — cook on low for 2–3 hours or until flavors meld.
- Slow-cooker teriyaki thighs: Use skinless boneless thighs for moister results; cook same times but check doneness earlier.
Common questions
Q: Can I use frozen chicken in the crockpot?
A: It’s not recommended. Slow cookers can leave frozen chicken in the bacterial “danger zone” too long while coming up to temperature. Thaw in the fridge overnight and then use the recipe as written.
Q: How long does this keep in the fridge and freezer?
A: Refrigerate for 3–4 days in airtight containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Q: How do I make the sauce thicker?
A: Remove some sauce to a small bowl and whisk in 1–2 teaspoons cornstarch with a tablespoon of cold water, then stir back into the crockpot and cook on high for 10–15 minutes, or thicken in a pan on the stove over medium heat until glossy.
Q: Can I double the recipe?
A: Yes, you can double it if your crockpot is large enough to allow even heat circulation. Avoid overfilling; the slow cooker should be no more than two-thirds full.
Q: Is this safe for meal prep lunches?
A: Absolutely. Portion cooled chicken and rice into containers, refrigerate, and reheat within 3–4 days. Add fresh garnishes after reheating for best texture.
Enjoy the convenience of a dump-and-go slow-cooked dinner that still tastes like you spent time on it.
Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 2 lbs chicken breast (boneless, skinless)
- 1 cup teriyaki sauce (use low-sodium if preferred)
- 2 tablespoons honey (adjust for sweetness)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tablespoon fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 cup bell peppers, sliced (mixed colors look nice)
- 1 cup broccoli florets
- to taste Salt and pepper Season lightly; taste at the end.
- Cooked rice or noodles for serving
Instructions
Preparation
- Place the 2 lbs chicken breasts into the crockpot in a single layer if possible.
- Pour 1 cup teriyaki sauce, 2 tablespoons honey, minced garlic, and grated ginger over the chicken. Stir gently so the chicken is coated in the sauce.
- Add the sliced bell peppers and broccoli florets on top — don’t bury them. They should sit on top to steam rather than disintegrate.
- Season lightly with salt and pepper.
Cooking
- Cover and cook: low for 360–420 minutes (6–7 hours) or high for 180–240 minutes (3–4 hours). The chicken is done when an instant-read thermometer shows 165°F (74°C) and the meat shreds easily.
- Optional: remove the chicken to a cutting board and shred with forks, then return to the sauce to soak up extra flavor.
Serving
- Serve over hot cooked rice or tossed with noodles. Garnish with sesame seeds, sliced green onions, or a squeeze of lime if desired.