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Dump and Go Crockpot Teriyaki Chicken

Dump and Go Crockpot Teriyaki Chicken

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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Small Bowl
  • Paper towels

Method
 

  1. 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
  2. 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
  3. 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
  4. 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).
  5. 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
  6. 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
  7. 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop or microwave.