Dump and Go Crockpot Teriyaki Chicken
A quick and easy slow-cooker dish that combines chicken with a savory-sweet teriyaki sauce, perfect for busy weeknights.
Ingredients
Chicken and Sauce Components
- 2 pounds boneless, skinless chicken breasts or thighs Thighs stay juicier; breasts shred leaner.
- 1 cup teriyaki sauce Store-bought or homemade.
- 2 tablespoons low-sodium soy sauce or coconut aminos Coconut aminos = gluten-free/soy-free.
- 2 tablespoons honey or brown sugar Honey gives brightness; brown sugar adds depth.
- 3 cloves minced garlic Or 1 tsp garlic powder in a pinch.
- 1 tablespoon freshly grated ginger Ground ginger can substitute—use 1 tsp.
- 1 tablespoon rice vinegar rice vinegar works too.
- 1 teaspoon sesame oil Toasted sesame oil is potent—don’t overdo it.
- 1 tablespoon cornstarch To thicken the sauce later.
- 2 tablespoons water For cornstarch slurry.
Optional Garnishes
- 2 tablespoons sliced green onions For garnish.
- 1 teaspoon sesame seeds For garnish.
Instructions
Preparation
- Place the chicken in the slow cooker in a single layer.
- In a medium bowl, whisk together teriyaki sauce, soy sauce (coconut aminos), honey (brown sugar), minced garlic, grated ginger, rice vinegar, and sesame oil.
- Pour the sauce over the chicken, making sure pieces are coated.
Cooking
- Cover and cook on low for 4–6 hours or on high for 2½–3 hours. The chicken is done when it reaches 165°F and shreds easily with two forks.
- Remove the lid. In a small bowl, whisk the cornstarch with water to make a smooth slurry.
- Stir the slurry into the slow cooker and cook uncovered for 10–15 minutes to thicken the sauce.
- Shred the chicken right in the crockpot with two forks and toss it in the thickened sauce.
- Serve immediately over steamed rice or quinoa and garnish with sliced green onions and sesame seeds if using.
Notes
For additional methods, consider using broccoli or making it gluten-free by substituting soy sauce.