Dump and Go Crockpot Teriyaki Chicken is your new weeknight warrior, offering a ridiculously easy and incredibly flavorful meal with minimal effort. This recipe is perfect for busy families andAnyone seeking a delicious, fuss-free dinner solution that tastes like it came from your favorite Asian takeout.
Key Ingredients for Dump and Go Crockpot Teriyaki Chicken :
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup teriyaki sauce (store-bought or homemade)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch (optional, for thickening)
- 1/4 cup water (if using cornstarch)
- Optional garnishes: sesame seeds, sliced green onions, red pepper flakes
How to Make Dump and Go Crockpot Teriyaki Chicken:
This Dump and Go Crockpot Teriyaki Chicken is the epitome of effortless cooking. Simply combine all the ingredients in your slow cooker, let it work its magic, and come home to a tender, succulent meal coated in a rich, savory-sweet teriyaki glaze. In under 15 minutes of prep time, you’ll have a satisfying dinner that’s bursting with flavor, boasting incredibly tender chicken and a glossy sauce that’s perfect for spooning over rice.
Step-by-Step Instructions:
- Prepare the Chicken: If using chicken breasts, trim any excess fat. You can leave chicken thighs whole or cut them into large, bite-sized pieces if you prefer.
- Combine Sauce Ingredients: In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, brown sugar, grated ginger, minced garlic, and sesame oil until well combined. This creates your flavorful teriyaki base.
- Add to Slow Cooker: Place the chicken pieces into the crockpot. Pour the prepared teriyaki sauce mixture evenly over the chicken.
- Cook on Low: Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender. The exact time will depend on your slow cooker model and the size of your chicken pieces.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the crockpot during the last 30 minutes of cooking. Allow the sauce to simmer and thicken.
- Shred or Serve: Once the chicken is cooked, you can either shred it directly in the crockpot with two forks or remove it to a cutting board, shred or slice it, and then return it to the sauce.
- Serve: Serve the Dump and Go Crockpot Teriyaki Chicken hot over steamed rice. Garnish with sesame seeds, sliced green onions, or red pepper flakes for extra flavor and visual appeal.
Why You’ll Love This Dump and Go Crockpot Teriyaki Chicken:
You’re going to fall head over heels for this Dump and Go Crockpot Teriyaki Chicken, primarily because of its unparalleled convenience. Simply tossing everything into the slow cooker means you can reclaim precious time from your busy schedule, a welcome change from more involved meals. Beyond its ease, the cost savings of preparing this delightful dish at home are significant, especially when compared to the price of takeout teriyaki. The tantalizing blend of sweet and savory teriyaki glaze, infused with fresh ginger and garlic, creates a depth of flavor that rivals even the best restaurant versions, making every bite a truly satisfying experience.
The real magic of this Dump and Go Crockpot Teriyaki Chicken lies in the way the slow cooker coaxes out incredible tenderness from the chicken, bathing it in a rich, glossy teriyaki sauce that’s perfectly balanced between sweet and savory. Imagine coming home to that incredible aroma, knowing a delicious dinner is just minutes away – pure bliss! Not only is it remarkably budget-friendly compared to ordering in, but the simple act of creating it yourself adds an extra layer of satisfaction. So, why wait? Give this ridiculously easy and incredibly flavorful recipe a try tonight!
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 is completely cooled before sealing the container.
To reheat, gentle is key:
- Stovetop: For best results, reheat the chicken and sauce in a skillet over medium-low heat, stirring occasionally, until warmed through. You may add a splash of water or extra teriyaki sauce if the chicken seems dry.
- Microwave: Place a portion of the chicken and sauce in a microwave-safe dish. Cover and microwave on 50% power in 1-minute intervals, stirring in between, until heated through.
- Freezing: You can freeze portions of the cooked Dump and Go Crockpot Teriyaki Chicken for up to 2-3 months. Allow the chicken to cool completely, then portion it into freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This Dump and Go Crockpot Teriyaki Chicken is a weeknight savior, proving that incredibly flavorful meals don’t require hours in the kitchen. We encourage you to embrace this simple yet delicious recipe for a satisfying dinner that the whole family will love.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Dump and Go Crockpot Teriyaki Chicken
Ingredients
Equipment
Method
- If using chicken breasts, trim any excess fat. You can leave chicken thighs whole or cut them into large, bite-sized pieces if you prefer.1.5 lbs boneless, skinless chicken thighs or breasts
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, brown sugar, grated ginger, minced garlic, and sesame oil until well combined. This creates your flavorful teriyaki base.1 cup teriyaki sauce, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon sesame oil
- Place the chicken pieces into the crockpot. Pour the prepared teriyaki sauce mixture evenly over the chicken.1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup teriyaki sauce, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon sesame oil
- Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender. The exact time will depend on your slow cooker model and the size of your chicken pieces.
- If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the crockpot during the last 30 minutes of cooking. Allow the sauce to simmer and thicken.1/2 teaspoon cornstarch, 1/4 cup water
- Once the chicken is cooked, you can either shred it directly in the crockpot with two forks or remove it to a cutting board, shred or slice it, and then return it to the sauce.
- Serve the Dump and Go Crockpot Teriyaki Chicken hot over steamed rice. Garnish with sesame seeds, sliced green onions, or red pepper flakes for extra flavor and visual appeal.sesame seeds, sliced green onions, red pepper flakes