Crockpot Teriyaki Chicken

Listen, I know how crazy life gets—between work, kids, and everything else, sometimes you just need dinner to handle itself. That’s why my Dump and Go Crockpot Teriyaki Chicken is my weeknight superhero. Toss everything in, walk away, and boom—you’ve got sticky-sweet, savory chicken that tastes like you slaved over it. I swear by this recipe on soccer-practice nights, when even thinking about chopping onions feels like too much. The best part? That irresistible teriyaki glaze practically makes itself while you’re off living your life. Trust me, your future self (and your hungry family) will thank you.

Why You’ll Love This Dump and Go Crockpot Teriyaki Chicken

This recipe is my secret weapon for crazy days, and here’s why:

• Five minutes of prep—just dump everything in and forget about it!
• The slow cooker works magic, turning basic ingredients into restaurant-worthy teriyaki
• That sticky-sweet sauce coats every bite perfectly (no babysitting required)
• Leftovers taste even better the next day—if you’re lucky enough to have any
• Kids and picky eaters go crazy for it (mine always ask for seconds)

Seriously, it’s the easiest crowd-pleaser you’ll ever make.

Ingredients for Dump and Go Crockpot Teriyaki Chicken

Here’s everything you’ll need for that magical “set it and forget it” teriyaki goodness:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)—thighs work too if you prefer dark meat
• 1/2 cup soy sauce (I use regular, but low-sodium works if you’re watching salt)
• 1/4 cup honey—the good sticky stuff that makes your spoon stand up straight
• 1/4 cup packed brown sugar (press it down in your measuring cup—no cheating!)
• 2 cloves garlic, minced (or 1 tsp pre-minced if you’re in a real hurry)
• 1 tbsp freshly grated ginger (that jarred paste works in a pinch too)
• 1/4 tsp black pepper—just a little kick to balance the sweet
• 1 tbsp cornstarch + 2 tbsp water (your magic sauce-thickening duo)
• Sesame seeds & sliced green onions for that pretty finish

Pro tip: If your honey’s crystallized, just warm the jar in hot water for 5 minutes—no need to wrestle with it!

How to Make Dump and Go Crockpot Teriyaki Chicken

Ready for the easiest dinner ever? Let’s break it down step by step—no stress, no fuss.

Preparing the Sauce

First, grab a medium bowl and whisk together the soy sauce, honey, brown sugar, minced garlic, grated ginger, and black pepper. Taste it! If you like it sweeter, add a splash more honey. Want more tang? A tiny bit of rice vinegar works wonders. This is your chance to make it perfect for your taste buds.

Cooking and Finishing

1. Place your chicken breasts in the crockpot and pour the sauce right over them. No need to stir—just make sure they’re all coated.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours. The chicken should be tender and easy to shred with a fork.
3. Carefully remove the chicken and place it on a cutting board. Shred or slice it—your call! (I like shredding for maximum sauce coverage.)
4. Mix the cornstarch and water in a small bowl to make a slurry. Stir it into the sauce in the crockpot, then cook on high for 10-15 minutes until it’s thick and glossy. Trust me, this step is worth it—it’s what makes the sauce cling to every bite.
5. Return the chicken to the crockpot and stir to coat it in that dreamy teriyaki glaze.
6. Finish it off with a sprinkle of sesame seeds and green onions for that extra wow factor.

And just like that, dinner’s done. Easy, right?

Tips for Perfect Dump and Go Crockpot Teriyaki Chicken

Want to take this recipe to the next level? Here are my go-to tricks:

• Marinate for flavor: If you’ve got time, let the chicken sit in the sauce for 30 minutes before cooking—it’s worth it!
• Adjust sweetness: Add more honey for a sticky glaze or less if you prefer a tangier teriyaki.
• Thicken the sauce: If it’s not glossy enough, mix another 1 tsp cornstarch with water and stir it in.
• Don’t overcook: Check the chicken at the 4-hour mark to keep it juicy and tender.

Serving Suggestions for Dump and Go Crockpot Teriyaki Chicken

This chicken practically begs to be piled over steaming white rice—my family’s favorite way to soak up every drop of that glossy sauce. But don’t stop there! Try it with:

• Fluffy jasmine rice or cauliflower rice for a lighter option
• Lo mein noodles tossed with extra sauce
• A simple veggie stir-fry (those crisp-tender snap peas are perfect)
• Steamed broccoli florets for dunking—kids go crazy for this!

The leftovers? Amazing stuffed into lettuce wraps for lunch tomorrow.

Storage and Reheating

This teriyaki chicken keeps like a dream! Store leftovers in an airtight container:

• Fridge: Lasts 3-4 days—the flavors get even better as they mingle
• Freezer: Portion it out and freeze for up to 3 months (thaw overnight in the fridge)

When reheating, add a splash of water if the sauce thickens too much. Microwave works fine, but for best results, warm it gently in a saucepan over low heat, stirring occasionally. If the sauce separates, just give it a good stir—it’ll come right back together!

Dump and Go Crockpot Teriyaki Chicken Variations

Want to mix things up? Here’s how I play with this versatile recipe:

• Sweet & tangy twist: Add 1/2 cup crushed pineapple with the sauce—it caramelizes beautifully
• Lower sodium: Swap regular soy sauce for low-sodium and reduce brown sugar by half
• Extra veggies: Toss in sliced bell peppers or snap peas during the last hour of cooking
• Spice lovers: A sprinkle of red pepper flakes gives it a nice kick

The beauty? It’s hard to mess up—just keep tasting and tweaking!

Nutritional Information

Now, I’m no nutritionist—just a home cook who cares about what goes into my family’s meals. Keep in mind that nutrition can vary based on the exact ingredients and brands you use. (That organic honey vs. the store-brand stuff? Different calorie counts!) These are ballpark estimates per serving to give you a general idea. Your specific results might dance around these numbers depending on how much sauce you lick off the spoon (no judgment here). Always check your own product labels if you’re tracking closely.

Frequently Asked Questions

I get asked about this recipe all the time—here are the answers to the questions that pop up most often:

Can I use frozen chicken breasts?
Absolutely! Just add 1-2 hours to the cooking time. No need to thaw—this is dump-and-go magic at its finest. The sauce will thaw and cook the chicken perfectly.

How can I make this less salty?
Easy fix! Use low-sodium soy sauce and cut the brown sugar to 2 tablespoons. Taste the sauce before adding it to the chicken—you can always adjust.

Can I make this in an Instant Pot?
You bet! Cook on high pressure for 10 minutes with quick release. Remove chicken, thicken the sauce using sauté mode, then add the chicken back in.

Why is my sauce too thin?
Cornstarch is your best friend here. Mix another teaspoon with water and stir it in while the sauce is hot—it’ll thicken right up.

Can I use chicken thighs instead?
Oh yes—thighs stay extra juicy! Same cooking time, just remove any excess skin first. Dark meat lovers swear by this version.

Print