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

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.