Dump and Go Crockpot Teriyaki Chicken – Easy, Saucy, and Weeknight-Friendly

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Weeknights can be a blur, and that’s exactly when this Crockpot Teriyaki Chicken earns its spot on your regular rotation. It’s the kind of recipe you throw together in minutes, then let the slow cooker do the heavy lifting. The result is tender, sticky-sweet, savory chicken that tastes like takeout without the cost or fuss.

Serve it over rice, tuck it into lettuce wraps, or spoon it over steamed veggies. It’s flexible, family-friendly, and seriously reliable.

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Dump and Go Crockpot Teriyaki Chicken - Easy, Saucy, and Weeknight-Friendly

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Ingredients

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts if you prefer)
• Soy sauce: 1/2 cup (use low-sodium to control salt)
• Brown sugar: 1/3 cup, packed (or honey for a natural sweetener)
• Rice vinegar: 2 tablespoons (or apple cider vinegar)
• Sesame oil: 1 tablespoon
• Garlic: 3 to 4 cloves, minced (or 1 teaspoon garlic powder in a pinch)
• Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground ginger)
• Mirin (optional): 1 to 2 tablespoons for extra depth
• Crushed red pepper flakes (optional): a pinch for gentle heat
• Cornstarch: 2 tablespoons
• Water: 2 to 3 tablespoons for the slurry
• Green onions: 2 to 3, thinly sliced for garnish
• Sesame seeds: 1 tablespoon for garnish
• Cooked rice or cauliflower rice: for serving
• Steamed vegetables (optional): broccoli, snap peas, or carrots

Instructions

• Prep the chicken: Trim excess fat if using thighs. Leave breasts or thighs whole; no dicing needed.
• Make the sauce right in the crockpot: Add soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and mirin if using. Stir to combine.
• Add the chicken: Nestle the pieces into the sauce. Spoon some over the top to coat.
• Cook low and slow: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and easily pulls apart.
• Shred or slice: Transfer chicken to a plate. Shred with two forks or slice into strips, then set aside.
• Thicken the sauce: Mix cornstarch with water to make a slurry. Whisk it into the hot sauce in the crockpot. Cover and cook on High for 10 to 15 minutes until glossy and slightly thick.
• Combine: Return the chicken to the crockpot and toss to coat in the sauce.
• Serve: Spoon over warm rice, top with green onions and sesame seeds, and add steamed veggies on the side.

Why This Recipe Works

This recipe uses simple pantry staples to build classic teriyaki flavors—salty, sweet, and umami—with zero stovetop babysitting. The slow cooker keeps the chicken juicy while allowing the sauce to thicken and intensify.

A quick cornstarch slurry at the end delivers that glossy, clingy finish you expect from great teriyaki. Best of all, it’s truly a “dump and go” situation—minimal prep, big payoff.

Shopping List

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts if you prefer)
• Soy sauce: 1/2 cup (use low-sodium to control salt)
• Brown sugar: 1/3 cup, packed (or honey for a natural sweetener)
• Rice vinegar: 2 tablespoons (or apple cider vinegar)
• Sesame oil: 1 tablespoon
• Garlic: 3 to 4 cloves, minced (or 1 teaspoon garlic powder in a pinch)
• Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground ginger)
• Mirin (optional): 1 to 2 tablespoons for extra depth
• Crushed red pepper flakes (optional): a pinch for gentle heat
• Cornstarch: 2 tablespoons
• Water: 2 to 3 tablespoons for the slurry
• Green onions: 2 to 3, thinly sliced for garnish
• Sesame seeds: 1 tablespoon for garnish
• Cooked rice or cauliflower rice: for serving
• Steamed vegetables (optional): broccoli, snap peas, or carrots

Step-by-Step Instructions

1. Prep the chicken: Trim excess fat if using thighs. Leave breasts or thighs whole; no dicing needed.
2. Make the sauce right in the crockpot: Add soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and mirin if using.

   Stir to combine.

3. Add the chicken: Nestle the pieces into the sauce. Spoon some over the top to coat.
4. Cook low and slow: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and easily pulls apart.
5. Shred or slice: Transfer chicken to a plate. Shred with two forks or slice into strips, then set aside.
6. Thicken the sauce: Mix cornstarch with water to make a slurry.

   Whisk it into the hot sauce in the crockpot. Cover and cook on High for 10 to 15 minutes until glossy and slightly thick.

7. Combine: Return the chicken to the crockpot and toss to coat in the sauce.
8. Serve: Spoon over warm rice, top with green onions and sesame seeds, and add steamed veggies on the side.

Keeping It Fresh

Leftovers store well and actually taste better the next day. Cool completely, then refrigerate in an airtight container for up to 4 days.

Reheat gently on the stove over low heat or in the microwave, adding a splash of water if the sauce is too thick. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge, then warm through and stir to re-emulsify the sauce.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein that helps keep you full.
• Controlled ingredients: You choose the sweetness and sodium, unlike takeout.
• Balanced plate: Pair with rice and vegetables for a mix of carbs, fiber, and micronutrients.
• Gluten-aware option: Use tamari or certified gluten-free soy sauce if needed.
• Lower added fats: Just a touch of sesame oil for flavor without heaviness.

What Not to Do

• Don’t overcook on High: Chicken breasts dry out quickly.

  If using breasts, favor Low and check early.

• Don’t skip the slurry: Cornstarch gives the sauce that classic, clingy finish. Without it, the sauce will be thin.
• Don’t use regular soy sauce without tasting: It can be salty. Start with low-sodium and adjust at the end.
• Don’t overcrowd with veggies: Adding raw veggies to the crockpot waters down the sauce.

  Steam them separately and add when serving.

• Don’t shred too early: Shred after the chicken is fully tender to keep the texture juicy.

Alternatives

• Protein swaps: Try boneless pork loin, turkey tenderloin, or extra-firm tofu. Adjust timing for pork (may need 1 extra hour on Low). For tofu, press well and add in the last hour.
• Sugar options: Use honey, maple syrup, or coconut sugar.

  Start with a bit less, then sweeten to taste.

• Soy-free: Use coconut aminos and reduce the brown sugar slightly since aminos are naturally sweeter.
• Low-carb: Serve with cauliflower rice or spiralized zucchini, and reduce sweetener by a tablespoon.
• Spice it up: Add sriracha, a sliced fresh chili, or extra red pepper flakes for heat.
• Instant Pot version: Pressure cook for 7 to 9 minutes on High with a 5-minute natural release. Thicken with a slurry on Sauté mode.

FAQ

Can I use frozen chicken?

Yes, but for best texture and food safety, thaw first. If you must cook from frozen, extend the cook time and make sure the internal temperature reaches 165°F.

The sauce may be thinner due to extra moisture, so you might need a little more cornstarch slurry.

Thighs or breasts—which is better?

Thighs are more forgiving and stay juicy, especially in the slow cooker. Breasts work too, but cook them on Low and check early to avoid drying out. Either way, rest the chicken a few minutes before shredding.

How do I make the sauce less sweet?

Cut the brown sugar to 2 tablespoons and add more rice vinegar for balance.

You can also stir in a squeeze of fresh lime at the end for brightness. Taste and adjust saltiness with a splash of soy sauce if needed.

What vegetables go well with this?

Broccoli, snap peas, green beans, carrots, or bok choy all pair nicely. Steam or sauté them separately to keep their texture crisp-tender.

Toss with a spoonful of the teriyaki sauce right before serving.

How can I thicken without cornstarch?

Arrowroot powder works well—use the same amount and add it at the end just like cornstarch. You can also reduce the sauce on the stovetop to concentrate it, though it takes a bit longer.

Can I meal prep this?

Absolutely. Portion the cooked chicken and sauce over rice in containers, add steamed veggies on the side, and refrigerate for up to 4 days.

It reheats quickly and makes an easy grab-and-go lunch.

How do I avoid a salty outcome?

Use low-sodium soy sauce and avoid adding extra salt until the end. If it still tastes salty, stir in a splash of water, a squeeze of citrus, or a bit more brown sugar to balance it out.

Wrapping Up

This Dump and Go Crockpot Teriyaki Chicken is the kind of meal that takes almost no effort yet delivers big flavor. It’s adaptable, budget-friendly, and perfect for busy nights or lazy weekends.

Keep the ingredients on hand, and you’ll always have a reliable dinner plan that tastes like you worked a lot harder than you did. Serve it hot, pile it high, and enjoy the leftovers just as much as the first bite.