Dump and Go Crockpot Teriyaki Chicken

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 and anyone seeking a delicious, fuss-free dinner solution that tastes like it came from your favorite Asian takeout.

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Prep Time 15

Course: Main Course

Cuisine: asian

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Crockpot
Medium Bowl
Small Bowl
Skillet (for reheating)

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

Notes

Leftover Dump and Go Crockpot Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat stovetop: reheat in a skillet over medium-low heat, stirring occasionally. Add a splash of water or extra teriyaki sauce if dry.

To reheat microwave: microwave on 50% power in 1-minute intervals, stirring between each.

To freeze: cool completely, portion into freezer-safe bags/containers, freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.