I love recipes that cut stress and give big flavor. I make this Dump and Go Crockpot Teriyaki Chicken on busy nights and for simple Sunday meals. I use simple steps so you can relax and enjoy your night. This is a tried-and-true favorite in my house because it tastes great and asks little of you. What is special about this recipe is how easy it is to set and forget while it cooks into a rich, glossy sauce.

My dad James first handed me a slow cooker tip that changed how I cook. He liked meals that came together without fuss, and this teriyaki chicken reminded me of him the first time I made it for the family.

What You’ll Need

Place 2 pounds of boneless, skinless chicken breasts or thighs directly into the slow cooker.
Pour 1 cup of teriyaki sauce evenly over the chicken.
Add 2 tablespoons of low-sodium soy sauce or coconut aminos to deepen the flavor.
Mix in 2 tablespoons of honey or brown sugar for sweetness.
Sprinkle 3 cloves of minced garlic over the chicken.
Add 1 tablespoon of freshly grated ginger for a fragrant, zesty kick.
Pour in 1 tablespoon of rice vinegar to balance the flavors.
Drizzle 1 teaspoon of sesame oil over the mixture for a nutty aroma.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water (to thicken the sauce later).
Optional: Garnish with 2 tablespoons sliced green onions and 1 teaspoon sesame seeds after cooking for a restaurant-style finish.

My Trusted Kitchen Tools

I keep my tools simple and ready. A 6 quart slow cooker works best for this recipe. I use a sharp chef knife for trimming and a silicone spatula for scraping the sauce. A small bowl and whisk help me mix the sauce and the cornstarch slurry. A good instant read thermometer gives peace of mind when the chicken reaches 165 F. A pair of tongs or two forks make shredding easy. These are small tools that help make the meal come together without stress.

Bringing It All Together

Place chicken in the slow cooker.
In a bowl, whisk together teriyaki sauce, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
Pour the sauce over the chicken.
Cook on low for 4 to 6 hours or on high for 2 1/2 to 3 hours until chicken reaches 165 F and shreds easily.
Mix cornstarch and water, stir into the sauce, and cook uncovered for 10 to 15 minutes until thickened.
Shred the chicken if desired and toss it in the thickened sauce.
Serve the chicken over steamed rice or quinoa and garnish with green onions and sesame seeds.

Making It Your Own (Swaps & Ideas)

I like to change small things to match what I have on hand. Use chicken thighs if you want more fat and deeper flavor. If you prefer lower salt, choose coconut aminos instead of soy sauce. Swap honey for brown sugar if that is what you have. You can add a splash of orange juice for a brighter, fruitier sauce. For a spicy kick, stir in a teaspoon of sriracha or red pepper flakes to the sauce before cooking. If you need a gluten free version, check that your teriyaki sauce is labeled gluten free.

If you enjoy different dump-and-bake meals, you might like my take on a creamy chicken and rice dish that also cooks with little fuss: creamy smothered chicken and rice. I use similar ideas when I work on easy weeknight meals.

How We Love to Serve It

We often serve this teriyaki chicken over plain white rice. The rice soaks up the sauce and makes the meal feel complete. I also like it over steamed broccoli and brown rice for a fiber boost. For a lighter plate, serve over a bed of mixed greens and cucumber. If you want a family style bowl, add steamed carrots, snap peas, and a side of pickled red cabbage.

For a twist, I sometimes pair it with a cool, tangy side inspired by Greek flavors for a contrast in taste and texture, similar to another simple casserole I love: dump and bake chicken tzatziki casserole. The contrast makes the teriyaki pop in a new way.

A Few Tips For Success

Cook times can vary by slow cooker. I watch for the chicken to shred easily and to hit 165 F. If your slow cooker runs hot, check an hour earlier. If it runs cool, add 30 to 60 minutes. When you add the cornstarch slurry, mix it well so no lumps form. Stir the sauce after the slurry goes in and let it simmer uncovered to thicken. Taste the sauce at the end and add a little more honey or soy if you want it sweeter or saltier.

If your sauce gets too thin, remove the lid and cook on high for a bit until it reduces. If it thickens too much, whisk in a splash of water or chicken stock until you like the texture.

Saving Some For Later

This dish freezes and reheats well. Cool the chicken completely, then place in airtight containers or heavy duty freezer bags. I like to portion into meal sized containers for quick lunches. Freeze for up to three months. To reheat, thaw in the fridge overnight and warm on low in a skillet until hot, or microwave until heated through. When reheating from frozen, add a tablespoon of water to help the sauce loosen as it warms.

If you want to prep ahead, you can mix the sauce in a bowl and keep it in the fridge for a day before dumping it into the slow cooker. That makes the morning step faster.

From My Kitchen to Yours

I love this easy crockpot teriyaki chicken because it helps you feed your family with little fuss. I use it when work is full and evenings are short. I like that the flavors are bold but the steps stay calm. Make it your own with small swaps and serve it how your family likes. I hope this simple meal finds a place on your weeknight rotation and becomes a tried-and-true favorite in your home too.

Your Questions, Answered

Can I shred the Dump and Go Crockpot Teriyaki Chicken?

Yes. The chicken will shred easily after it reaches 165 F and rests for a few minutes. I use two forks or tongs to pull the meat apart right in the slow cooker so it soaks in the sauce.

Can I thicken the sauce for Dump and Go Crockpot Teriyaki Chicken without cornstarch?

You can reduce the sauce by cooking uncovered on high until it thickens. Another option is to use a little arrowroot or a flour slurry, though cornstarch gives the clearest shine and thickens quickly.

Can I freeze the Dump and Go Crockpot Teriyaki Chicken?

Yes, this dish freezes well. I cool it and portion it into freezer bags or containers. Thaw in the fridge overnight and reheat gently on the stove or in the microwave. For a fresh side, try serving it over quick cooked rice like I do in this simple rice bake idea: dump and bake chicken tzatziki rice.

Dump and Go Crockpot Teriyaki Chicken

Author: sarah
Total Time: 255 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

An easy and flavorful crockpot teriyaki chicken perfect for busy nights.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs
1 cup teriyaki sauce
2 tablespoons low-sodium soy sauce or coconut aminos
2 tablespoons honey or brown sugar
3 cloves minced garlic
1 tablespoon freshly grated ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
Optional: 2 tablespoons sliced green onions
Optional: 1 teaspoon sesame seeds

Instructions

Place chicken in the slow cooker.
In a bowl, whisk together teriyaki sauce, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
Pour the sauce over the chicken.
Cook on low for 240 to 360 minutes or on high for 150 to 180 minutes until chicken reaches 165°F and shreds easily.
Mix cornstarch and water, stir into the sauce, and cook uncovered for 10 to 15 minutes until thickened.
Shred the chicken if desired and toss it in the thickened sauce.
Serve the chicken over steamed rice or quinoa and garnish with green onions and sesame seeds.

Notes

This dish freezes and reheats well. You can prep the sauce a day ahead to make cooking quicker.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 12g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 36g
Cholesterol: 100mg

Keywords: crockpot, teriyaki chicken, easy recipe, weeknight dinner, dump and go