Dump and Go Crockpot Teriyaki Chicken is your weeknight dinner savior, offering a truly effortless way to enjoy a flavorful, restaurant-quality meal with minimal effort. This recipe is perfect for busy individuals and families looking for a delicious and satisfying dinner without the fuss.
Key Ingredients for Dump and Go Crockpot Teriyaki Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 cup store-bought teriyaki sauce (low-sodium preferred)
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- 1 tablespoon sesame oil (optional, for finishing)
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
How to Make Dump and Go Crockpot Teriyaki Chicken
Get ready for a culinary revelation! This Dump and Go Crockpot Teriyaki Chicken is the epitome of effortless cooking, transforming simple ingredients into a tender, savory chicken dish bathed in a rich, glistening teriyaki glaze. With just a few minutes of prep, your slow cooker does all the heavy lifting, delivering a satisfying meal that’s both delicious and incredibly convenient. Anticipate a fragrant aroma filling your kitchen as the chicken simmers to perfection, resulting in tender, melt-in-your-mouth pieces ready to be served over fluffy rice. Preparation time is a mere 10 minutes, with a cooking time of 3-4 hours on high or 6-8 hours on low.
Step-by-Step Instructions
Prepare the Chicken: Pat your chicken thighs or breasts dry with paper towels. If using chicken breasts and you prefer them to be more tender, you can cut them into slightly smaller, more uniform pieces (about 1-1.5 inches) to ensure even cooking. Place the chicken directly into your slow cooker.
Mix the Teriyaki Sauce: In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey (or brown sugar), grated ginger, and minced garlic. Ensure everything is well combined. If you’re using ground ginger and garlic powder, add them to this mixture.
Combine and Cook: Pour the prepared teriyaki sauce mixture evenly over the chicken in the slow cooker. Ensure all pieces of chicken are coated.
Slow Cook: Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
Thicken the Sauce (Optional): If you prefer a thicker, more glossy sauce, you can thicken it in the last 30 minutes of cooking. In a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the slow cooker with the chicken and sauce. Increase the heat to high if your slow cooker has this setting, or simply let it simmer uncovered for the final 30 minutes until the sauce has thickened.
Finish and Serve: Once the chicken is cooked and the sauce is thickened to your liking, stir in the sesame oil (if using) for an extra layer of flavor and aroma. Remove the chicken from the slow cooker and shred or slice it. You can return the shredded or sliced chicken to the sauce to coat evenly.
Plate Your Meal: Serve the Dump and Go Crockpot Teriyaki Chicken generously over hot, cooked rice. Garnish with toasted sesame seeds and sliced green onions for a beautiful presentation and added texture.
Why You’ll Love This Dump and Go Crockpot Teriyaki Chicken
You will absolutely adore this Dump and Go Crockpot Teriyaki Chicken for its sheer simplicity and incredible flavor, delivering a taste that rivals your favorite takeout without any of the hassle. The star feature is undoubtedly the unbelievably tender chicken, infused with that perfect balance of sweet and savory teriyaki goodness, making it a winner for even the pickiest eaters. Plus, making this at home is a fantastic cost-saving benefit, allowing you to enjoy a gourmet-style meal for a fraction of the price compared to dining out or ordering delivery, all while using common pantry staples.
Imagine the aroma filling your home as this dish cooks, a testament to the magic of slow cooking. Unlike a hastily assembled stir-fry that requires constant attention, this recipe is truly “dump and go,” meaning less kitchen time and more time for yourself. The optional sesame oil and fresh garnishes elevate this humble dish from simple to spectacular, transforming it into a complete and satisfying meal that will have everyone asking for seconds. So go ahead, embrace the ease and flavor, and make this Dump and Go Crockpot Teriyaki Chicken a staple in your weekly meal rotation!
Storing and Reheating Tips
Leftover Dump and Go Crockpot Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken and sauce are cooled completely before storing. For longer storage, you can freeze portions of the cooked chicken and sauce in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
To reheat, you can gently warm the leftovers on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions on a microwave-safe plate for 1-2 minutes, or until heated through, stirring halfway through. If the sauce seems a little thick after refrigeration or freezing, you can add a tablespoon or two of water or chicken broth while reheating to reach your desired consistency.
Final Thoughts
This Dump and Go Crockpot Teriyaki Chicken is a game-changer for busy weeknights, offering an incredibly delicious and satisfying meal with minimal effort. Give it a try and discover how easy and rewarding a homemade, flavorful dinner can be!
Dump and Go Crockpot Teriyaki Chicken
Ingredients
Equipment
Method
- Pat your chicken thighs or breasts dry with paper towels. If using chicken breasts and you prefer them to be more tender, you can cut them into slightly smaller, more uniform pieces (about 1-1.5 inches) to ensure even cooking. Place the chicken directly into your slow cooker.1.5 pounds boneless, skinless chicken thighs or breasts
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey (or brown sugar), grated ginger, and minced garlic. Ensure everything is well combined. If you’re using ground ginger and garlic powder, add them to this mixture.1 cup store-bought teriyaki sauce, 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic, minced
- Pour the prepared teriyaki sauce mixture evenly over the chicken in the slow cooker. Ensure all pieces of chicken are coated.1.5 pounds boneless, skinless chicken thighs or breasts, 1 cup store-bought teriyaki sauce, 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic, minced
- Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- If you prefer a thicker, more glossy sauce, you can thicken it in the last 30 minutes of cooking. In a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the slow cooker with the chicken and sauce. Increase the heat to high if your slow cooker has this setting, or simply let it simmer uncovered for the final 30 minutes until the sauce has thickened.1 tablespoon cornstarch, 2 tablespoons water
- Once the chicken is cooked and the sauce is thickened to your liking, stir in the sesame oil (if using) for an extra layer of flavor and aroma. Remove the chicken from the slow cooker and shred or slice it. You can return the shredded or sliced chicken to the sauce to coat evenly.1 tablespoon sesame oil
- Serve the Dump and Go Crockpot Teriyaki Chicken generously over hot, cooked rice. Garnish with toasted sesame seeds and sliced green onions for a beautiful presentation and added texture.Cooked rice, Sesame seeds, Sliced green onions