Classic Dump and Go Crockpot Teriyaki Chicken
This easy slow cooker teriyaki chicken recipe requires minimal effort, combining chicken with a savory homemade teriyaki sauce for a delicious meal, perfect for a weeknight dinner.
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.
Notes
Cooking times may vary depending on your slow cooker. For best results, use a meat thermometer to ensure the chicken is cooked through. You can serve this teriyaki chicken with rice and steamed vegetables for a complete meal.