Dump and Go Crockpot Teriyaki Chicken Recipe
This Dump and Go Crockpot Teriyaki Chicken Recipe is an easy slow cooker dinner made with tender chicken simmered in a sweet and savory homemade teriyaki sauce. Perfect for busy weeknights, meal prep, and family-friendly dinners with minimal prep and maximum flavour.
Ingredients
- 2 lbs boneless skinless chicken thighs (or chicken breasts)
- 1 cup low-sodium soy sauce or tamari for gluten-free
- 1/2 cup honey or pure maple syrup
- 1/3 cup rice vinegar or apple cider vinegar
- 1/4 cup water
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar optional, for deeper flavour
- 1/2 teaspoon crushed red pepper flakes optional
- For Thickening Optional:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- For Garnish Optional:
- Sliced green onions
- Sesame seeds
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, water, garlic, ginger, sesame oil, brown sugar (if using), and red pepper flakes.
- Place the chicken directly into the crockpot in a single layer.
- Pour the prepared teriyaki sauce over the chicken, ensuring it is well coated.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is fully cooked and tender (internal temperature of 165°F / 74°C).
- Remove chicken and shred or slice as desired.
- To thicken the sauce, mix cornstarch and cold water, stir into the crockpot sauce, and cook on HIGH for 5–10 minutes until glossy.
- Return chicken to the crockpot, toss to coat, and serve warm over rice or noodles.
Notes
- Chicken thighs are recommended for the juiciest, most tender results.
- Use low-sodium soy sauce to prevent the dish from becoming too salty.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled chicken and sauce for up to 3 months.
- Add pineapple, broccoli, or bell peppers for variation.
- Serve with rice, noodles, quinoa, or cauliflower rice for a low-carb option.