Dump and Go Crockpot Teriyaki Chicken
A hands-off, flavorful teriyaki chicken made effortlessly in the slow cooker, perfect for busy weeknights or meal prep.
I’ve made this Dump and Go Crockpot Teriyaki Chicken on cramped weeknights and for lazy Sunday meal prep—its hands-off nature and bright, savory sauce make it one of my go-to dinners when I need something comforting without hovering over the stove. If you want the full method and original recipe source I referenced while developing this version, see the full dump-and-go crockpot teriyaki chicken recipe for a quick cross-check.
Why you’ll love this dish
This recipe hits the sweet spot between convenience and flavor. You literally dump a few pantry staples in the slow cooker, leave it to do the work, and get tender, shreddable chicken bathed in glossy teriyaki sauce. It’s perfect for busy families, meal-preppers, and anyone who wants a dinner that’s low-effort but looks and tastes like you spent more time on it.
Reasons to make it:
- Time-saving: set-and-forget cooking frees up your evening.
- Budget-friendly: simple ingredients and basic cuts stretch further.
- Kid-approved: honey-sweetened teriyaki usually wins over picky eaters.
- Flexible: serves well over rice, noodles, or in bowls and wraps.
How this recipe comes together
Quick overview so you know what to expect: place the chicken in the crockpot, whisk a simple teriyaki-honey sauce with aromatics, pour it over, and slow-cook until the meat is tender. Add broccoli near the end to keep it bright and slightly crisp. Shred the chicken right in the pot so it soaks up the sauce, then serve over rice or noodles with sesame and green onion for texture.
What you’ll do in order:
- Layer chicken in the crockpot.
- Mix teriyaki, honey, garlic, and ginger.
- Pour sauce over chicken and cook low and slow.
- Toss in broccoli during the last 30 minutes.
- Shred and stir, then serve over a starch.
What you’ll need
- 2 pounds boneless, skinless chicken breasts (substitute thighs for more fat and flavor)
- 1 cup teriyaki sauce (use low-sodium if preferred)
- 2 tablespoons honey (maple syrup or brown sugar can work)
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 2 cups broccoli florets
- Cooked rice or noodles for serving
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Notes: If you like a thicker sauce, plan to stir a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) into the sauce after shredding and keep the crockpot on high 10–15 minutes to thicken. For a lower-sugar version, reduce the honey and use a sugar-free teriyaki.
Step-by-step instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- In a small bowl, whisk together the teriyaki sauce, honey, minced garlic, and grated ginger until smooth.
- Pour the sauce evenly over the chicken, making sure each piece is coated.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and reaches 165°F internally.
- About 30 minutes before serving, add the broccoli florets on top, cover, and allow them to steam until bright green and tender-crisp.
- Remove the lid, shred the chicken with two forks right in the crockpot, and stir so the meat absorbs the sauce.
- Serve hot over rice or noodles and sprinkle with sesame seeds and chopped green onions if desired.
Crockpot Teriyaki Chicken
- Prep
- 15 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 15 MIN
- Serves
- 6
01Ingredients
Main Ingredients
For Serving
02Method
- Preparation
- Cooking
- Serving
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0 OF 7 DONE03Recipe notes
- 01If you like a thicker sauce, stir a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) into the sauce after shredding, and keep the crockpot on high for 10–15 minutes to thicken. For a lower-sugar version, reduce the honey and use a sugar-free teriyaki.
04Nutrition
Per serving- Calories
- 258
- Protein
- 38G
- Net carbs
- 15G
- Fat
- 4G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve this teriyaki chicken over steamed jasmine rice, brown rice, or udon/soba noodles for a hearty bowl. For texture contrast, add quick-pickled cucumbers, shredded carrots, or toasted cashews. Wrap leftovers in tortillas for lunch, or use the meat to top a crisp salad for a lighter option. If you enjoy classic slow-cooker comfort, try pairing with a savory side—like this crockpot chicken and gravy for inspiration on other hands-off chicken dinners.
Storage and reheating tips
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stove over medium-low, stirring occasionally, or microwave in 30–60 second intervals until hot. If sauce has thickened too much, add a splash of water or broth to loosen it.
Food safety: Always ensure reheated chicken reaches 165°F. Don’t leave cooked chicken at room temperature for more than 2 hours.
Creative twists
- Pineapple teriyaki: Add canned pineapple chunks (drained) during the last 30 minutes for a sweet-tangy twist.
- Spicy kick: Stir in 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
- Vegetarian-style: Swap chicken for extra-firm tofu—press, cube, and add in the last 2–3 hours of cooking to avoid overcooking.
- Extra veg: Add sliced bell peppers, snap peas, or mushrooms with the broccoli for more color and nutrients.
- Sticky glaze: After shredding, transfer to a skillet and reduce the sauce until glossy for restaurant-style coating.
Common questions
Can I use frozen chicken straight from the freezer?
A: You can, but cooking time will increase and the slow cooker may keep the chicken in a danger zone longer; for best food safety, thaw first. If you must use frozen, add extra time and verify the internal temperature reaches 165°F.
How can I thicken the sauce?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce after shredding. Cook on high with the lid off for 10–15 minutes until it thickens.
Can I double the recipe?
A: Yes—double ingredients, but use a larger slow cooker to maintain heat circulation. Cooking time should remain similar, but always check internal temperature.
Is this recipe kid-friendly?
A: Very much so—reduce or omit ginger for milder flavor and adjust honey for sweetness to suit young palates.
How long will leftovers last in the freezer?
A: Up to 3 months in a properly sealed container. Label with date for best quality.
Conclusion
This Dump and Go Crockpot Teriyaki Chicken is a reliable weeknight winner: minimal prep, big flavor, and flexible serving options. For more ideas, check out Dinner at the Zoo’s slow cooker teriyaki chicken and my Easy Dump and Go Crockpot Teriyaki Chicken Better Than Takeout.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
