The aroma of sweet and savory teriyaki wafting through the house after a long day used to feel like a far-off dream, reserved for takeout nights. But then I discovered the magic of “dump and go” slow cooker recipes, and honestly, this Dump and Go Crockpot Teriyaki Chicken has revolutionized my weeknight dinners. It’s the kind of meal that promises big flavor with minimal fuss, leaving more time for everything else life throws your way.
Why You’ll Love This Dish
Let’s be real, who doesn’t need more hands-off, delicious dinner options? This Crockpot Teriyaki Chicken isn’t just easy, it’s a game-changer for busy families and anyone who loves a homemade meal without the traditional cooking marathon. It’s fantastic because it truly lives up to its “dump and go” name – a few minutes of prep in the morning or early afternoon, and you come home to a fully cooked, incredibly flavorful meal. It’s also incredibly budget-friendly and a sure-fire kid-pleaser, thanks to that universally loved sweet and tangy teriyaki glaze.
> “I used to dread weeknight dinners, but this Dump and Go Crockpot Teriyaki Chicken has become my go-to! It’s unbelievably easy, and my whole family devours it every time. A true lifesaver!” – A happy home cook
Preparing Dump and Go Crockpot Teriyaki Chicken
The beauty of this recipe lies in its sheer simplicity. Essentially, you’re going to combine all your ingredients right in the slow cooker, set it, and forget it. There’s no pre-searing, no complex sauces to whisk on the stovetop – just pure, unadulterated slow cooker magic. The chicken slowly simmers in the teriyaki sauce, becoming incredibly tender and infused with all those wonderful flavors. Towards the end, you’ll thicken the sauce just a bit to create that glossy, delicious coating.
What You’ll Need
To whip up this fantastic meal, gather these items:
- Boneless, skinless chicken thighs or breasts: Thighs are my personal preference here as they stay incredibly juicy and tender in the slow cooker. Breasts work too, but keep an eye on them to prevent drying out.
- Soy sauce: Low sodium is often a good choice to control the saltiness.
- Honey or brown sugar: For that essential sweetness that balances the savory soy.
- Rice vinegar: Adds a lovely tang.
- Sesame oil: A little goes a long way to impart that classic Asian-inspired aroma.
- Fresh ginger: Grated, for a punchy, warm flavor. Don’t skip it!
- Garlic: Minced, because what’s teriyaki without garlic?
- Cornstarch or arrowroot powder: To thicken the sauce at the end.
- Water (optional): To mix with the cornstarch.
- Sesame seeds and sliced green onions: For garnish, adding both flavor and visual appeal.
Directions to Follow
Here’s how to bring your Dump and Go Crockpot Teriyaki Chicken to life:
- Prep the Chicken: Place your boneless, skinless chicken (thighs or breasts) straight into the bottom of your slow cooker. No need to cut them beforehand, they’ll shred beautifully as they cook.
- Whisk the Sauce: In a medium bowl, combine the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk everything together until it’s well combined and the honey/sugar has dissolved.
- Pour and Cook: Pour the prepared teriyaki sauce evenly over the chicken in the slow cooker. Make sure the chicken is mostly submerged.
- Set It and Forget It: Cover your slow cooker and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. Cooking times can vary slightly based on your slow cooker and the size/cut of chicken.
- Thicken the Sauce: Once the chicken is cooked, remove it from the slow cooker and set it aside to cool slightly. In a small bowl, whisk together the cornstarch with a tablespoon or two of cold water to create a slurry. Stir this slurry into the hot sauce remaining in the slow cooker. Turn the slow cooker to high (if it’s not already) or use the sauté function if your slow cooker has one, and cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Shred and Combine: While the sauce is thickening, use two forks to shred the cooked chicken. Return the shredded chicken to the thickened teriyaki sauce in the slow cooker. Stir to coat the chicken thoroughly.
- Serve: Garnish with sesame seeds and sliced green onions before serving.
How to Serve Dump and Go Crockpot Teriyaki Chicken
This teriyaki chicken is incredibly versatile! For a classic serving, spoon it over a bed of fluffy steamed white or brown rice. The rice perfectly sops up all that delicious sauce. To round out the meal and add some freshness, consider serving it with steamed broccoli, sugar snap peas, or a simple side salad with a ginger-sesame dressing. You could also pile it into lettuce wraps for a lighter, low-carb option, or even shred it further and use it as a filling for tacos with an Asian slaw.
Storage and Reheating Tips
One of the great things about this recipe is how well it stores.
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes beautifully! Once cooled completely, transfer the chicken and sauce to freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, you can use the microwave (stirring occasionally until heated through) or gently warm it in a saucepan on the stovetop over medium-low heat, adding a splash of water or broth if the sauce seems too thick.
Tricks for Success
- Don’t Peek: Resist the urge to lift the lid of your slow cooker too often! Every time you open it, you release heat and add about 20-30 minutes to the overall cooking time.
- Chicken Thighs are King: While chicken breasts work, boneless, skinless chicken thighs are much more forgiving in a slow cooker and stay incredibly moist and tender.
- Taste and Adjust: Before adding the cornstarch slurry, taste the sauce. If you prefer it sweeter, add a touch more honey or brown sugar. If you like more tang, a little extra rice vinegar.
- Grate, Don’t Mince, the Ginger: While minced ginger is fine, grating it on a microplane grater really helps release its full flavor and ensures it disperses evenly throughout the sauce.
Creative Twists
Want to put your own spin on this weeknight hero?
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat, or a teaspoon of sriracha for a more pronounced kick.
- Pineapple Power: A few canned pineapple chunks (drained) added during the last hour of cooking can add a lovely sweetness and tropical flair.
- Veggie Boost: For an all-in-one meal, toss in some chopped bell peppers, carrots, or snap peas during the last 30-60 minutes of cooking.
- Gluten-Free: Easily make this gluten-free by using tamari instead of regular soy sauce.
- Thicker Sauce: If you like an extra-thick, almost jammy sauce, you can remove more of the liquid before adding the cornstarch slurry, or simply use a bit more slurry.
Your Questions Answered
Can I use frozen chicken?
A: While technically possible, it’s generally not recommended to cook frozen chicken in a slow cooker, especially from raw, due to food safety concerns. The chicken spends too long in the “danger zone” where bacteria can multiply. It’s best to thaw your chicken completely before adding it to the slow cooker.
Why isn’t my sauce getting thick?
A: The most common reasons are not cooking it long enough after adding the cornstarch slurry, or not using enough cornstarch. Ensure your cornstarch is fresh and that you’ve whisked it thoroughly with cold water to avoid lumps before adding it to the hot sauce. Give it sufficient time (15-20 minutes on high) to thicken.
Can I make this ahead for meal prep?
A: Absolutely! This recipe is fantastic for meal prep. Cook a double batch and portion it out into containers with rice and veggies for easy lunches or dinners throughout the week.
Classic Dump and Go Crockpot Teriyaki Chicken
Equipment
- slow cooker
- medium bowl
- small bowl
- whisk
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup low-sodium soy sauce
- 1/2 cup brown sugar light or dark
- 1/4 cup rice vinegar
- 2 cloves garlic, minced or 1 tsp garlic powder
- 1 tbsp fresh ginger, grated or 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 2 tbsp cornstarch
Garnish (Optional)
- sesame seeds
- sliced green onions
Instructions
Preparation
- Place the chicken thighs or breasts at the bottom of your slow cooker.
- In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and black pepper until the brown sugar is fully dissolved.
- Pour the whisked teriyaki sauce evenly over the chicken in the slow cooker.
Cooking
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is cooked through and easily shreds. Ensure chicken reaches an internal temperature of 165°F (74°C).
- In a small bowl, whisk together the chicken broth and cornstarch until smooth.
- Once the chicken is cooked, stir the cornstarch slurry into the sauce. Continue to cook on high for 15-20 minutes, stirring occasionally, until the sauce thickens.
Serving
- Shred or slice the chicken and return it to the sauce. Garnish with sesame seeds and sliced green onions if desired, then serve immediately.