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We all have those days on the calendar that look impossible, the ones where you know you won’t have a single second to cook. This Dump and Go Crockpot Teriyaki Chicken is the recipe I save for those days. It’s my ultimate “set it and forget it” dinner.
This easy slow cooker teriyaki chicken is so simple, you won’t believe how incredible it tastes when you walk in the door. This crockpot teriyaki chicken uses homemade teriyaki glaze with fresh garlic and ginger flavor for shredded chicken coated in sauce. Serve over rice with sesame seeds!
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Why You’ll Love This Dump and Go Crockpot Teriyaki Chicken
1. Only 10 Minutes Prep – This easy crockpot teriyaki chicken is true dump-and-go! Just combine chicken and sauce in your dump and go crockpot teriyaki chicken slow cooker, set it, and walk away. Perfect for busy weeknight dinners when you need a meal ready with zero effort.
2. Better Than Takeout – This crockpot teriyaki chicken tastes like restaurant quality but costs a fraction of the price. The homemade teriyaki glaze with fresh garlic and ginger flavor beats any takeout. Plus you control the ingredients for healthier eating.
3. Versatile and Crowd-Pleasing – Serve this slow-cooker chicken teriyaki over rice, in bowls, with broccoli, or as meal prep. Kids love the sweet teriyaki flavor while adults appreciate the fresh ginger kick. It’s perfect for crockpot kid friendly recipes and meal prep crockpot recipes.
Ingredients for Dump and Go Crockpot Teriyaki Chicken
This dump and go crockpot teriyaki chicken recipes collection uses simple ingredients. You’re making the best slow cooker chicken teriyaki with pantry staples.
What You’ll Need
For the Chicken:
- 2 lbs boneless skinless chicken breasts or chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/2 cup water or chicken broth
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
For Thickening:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional Add-Ins:
- 2 cups broccoli florets (for crockpot teriyaki chicken and broccoli)
- 1 cup diced pineapple (for slow cooker teriyaki chicken with bottled sauce and pineapple)
- 1 red bell pepper, sliced
- 1 cup snap peas
- Sesame seeds for garnish
- Green onions, sliced
For Serving:
- 4 cups cooked white or brown rice
- Steamed vegetables
Why These Ingredients Matter
Chicken Breasts or Thighs for Shredding – Both work perfectly in this dump and go crockpot teriyaki chicken thighs recipe. Thighs stay juicier and more tender, while breasts are leaner. The long slow cooking makes either option fall-apart tender for easy shredding. This is what makes crockpot teriyaki chicken thighs and slow cooker teriyaki chicken thighs with bottled sauce so popular.
Fresh Garlic and Ginger Flavor – Fresh garlic and ginger create authentic Asian flavor that bottled sauces can’t match. Ginger adds warmth and complexity while garlic provides savory depth. This is the secret to amazing homemade teriyaki glaze in slow-cooker chicken teriyaki.
Simple Teriyaki Sauce – This easy sauce uses soy sauce, brown sugar, and rice vinegar for perfect sweet-savory balance. No complicated ingredients needed for this dump and go crockpot teriyaki chicken and rice version. You can also use bottled teriyaki sauce like kikkoman teriyaki chicken slow cooker for even faster prep.
Instructions for Making Dump and Go Crockpot Teriyaki Chicken
Step-by-Step Directions
Step 1: Place chicken breasts or chicken thighs in the bottom of your dump and go crockpot teriyaki chicken slow cooker. No need to trim or cut – whole pieces work best.
Step 2: In a bowl, whisk together soy sauce, water, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper to create the teriyaki sauce.
Step 3: Pour the teriyaki sauce over the chicken, making sure all pieces are coated. This is the true dump-and-go weeknight dinner method – no browning needed!
Step 4: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The chicken should reach 165°F internal temperature and be tender enough to shred easily.
Step 5: Remove chicken from the slow cooker and place on a cutting board. Shred with two forks into bite-sized pieces.
Step 6: If making crockpot teriyaki chicken and broccoli, add broccoli florets to the sauce in the crockpot. Cover and cook on HIGH for 15 minutes until tender-crisp.
Step 7: In a small bowl, mix cornstarch with cold water to create a slurry. This will thicken the sauce into a glossy glaze.
Step 8: Pour the cornstarch slurry into the crockpot sauce, stirring well. Let it cook on HIGH for 5-10 minutes until the sauce thickens into a beautiful glaze.
Step 9: Return the shredded chicken coated in sauce to the crockpot. Toss everything together so the chicken absorbs the thickened teriyaki glaze.
Step 10: Serve your dump and go crockpot teriyaki chicken over rice with sesame seeds and sliced green onions. Add vegetables on the side for a complete meal!
Hint: This pairs perfectly with sticky chicken rice bowls for variety, or try taco rice bowl for a different Asian-inspired meal.
Cooking Tips for Dump and Go Crockpot Teriyaki Chicken
Choose the Right Cooking Time – For dump and go crockpot teriyaki chicken thighs, cook on LOW for 4-5 hours or HIGH for 2-3 hours. Thighs handle longer cooking better than breasts. For chicken breasts, stick to the shorter end of cooking times to prevent drying out. The chicken should shred easily when done but not fall apart into mush.
Don’t Skip the Cornstarch Slurry – The sauce will be thin after cooking. The cornstarch slurry transforms it into a thick, glossy glaze that coats the shredded chicken beautifully. Always mix cornstarch with COLD water first – hot liquid will make it clump. This trick works for all slow-cooker chicken teriyaki recipes and ensures restaurant-quality results.
My Dump and Go Crockpot Teriyaki Chicken Journey
I discovered this recipe when I was craving teriyaki but didn’t want to stand over the stove or order expensive takeout. I wanted that sweet-savory flavor but needed it to be hands-off.
When I first made this dump and go crockpot teriyaki chicken, Grandma said, “Jazzy, this smells like the Japanese restaurant in town! But you just dumped everything in? That’s brilliant. The slow cooking lets all those flavors really develop. And using fresh ginger instead of powder makes all the difference – that’s real cooking, not shortcuts.”
She was absolutely right. Now this easy crockpot teriyaki chicken is my go-to Asian-inspired meal. It’s become a weekly staple because everyone loves it and I can prep it in minutes. Every time I make it, the house smells amazing and I’m reminded that the best meals don’t require complicated techniques.
Substitutions for Dump and Go Crockpot Teriyaki Chicken
Protein Options – Use turkey breast or pork tenderloin instead of chicken. Salmon works too but only needs 1-2 hours on LOW. For crockpot teriyaki chicken thighs lovers, dark meat always stays juicier than white meat in the slow cooker.
Sauce Variations – For slow cooker teriyaki chicken no honey versions, the recipe above already uses brown sugar instead. Try bottled teriyaki sauce for even faster prep – perfect for kikkoman teriyaki chicken slow cooker style. Use coconut aminos instead of soy sauce for gluten-free or lower sodium options.
Vegetable Add-Ins – Make slow cooker chicken teriyaki with vegetables by adding bell peppers, snap peas, carrots, or water chestnuts. For slow cooker teriyaki chicken with bottled sauce and pineapple, add 1 cup pineapple chunks in the last hour. Each adds different textures and flavors, similar to variety in maple glazed chicken with sweet potatoes.
Spice Level – Add red pepper flakes or sriracha for heat. Use fresh jalapeños for ayam teriyaki spicy versions. Adjust to your family’s preferences for kid-friendly or adult-heat levels.
Variations on Dump and Go Crockpot Teriyaki Chicken
Dump and Go Crockpot Teriyaki Chicken and Rice – For true one-pot dump and go crockpot teriyaki chicken and rice, add 2 cups rice and 2 cups water during the last hour of cooking. The rice absorbs the teriyaki flavors beautifully. This creates a complete teriyaki chicken and rice meal in one pot.
Crockpot Teriyaki Chicken and Broccoli – Make classic crockpot teriyaki chicken and broccoli by adding 3 cups broccoli florets in the last 20 minutes. This creates that takeout favorite of easy chicken broccoli rice or teriyaki chicken with broccoli and rice. Perfect for asian chicken broccoli and rice lovers and one-pot chicken broccoli rice recipe fans.
Instant Pot Version – Make easy instant pot teriyaki chicken using the pressure cooker function. Cook on HIGH pressure for 8 minutes, quick release, then shred and thicken sauce with cornstarch. This dump and go method works perfectly for crockpot dump and go recipes adapted to instant pot.
Meal Prep Bowls – Use this for meal prep crockpot recipes by dividing into containers with rice and vegetables. Make teriyaki chicken bowl or teriyaki chicken rice bowl versions for chicken bowl recipe meal prep. Great for crockpot lunch recipes throughout the week.
Freezer Meal – Prep as crockpot freezer meals by combining raw chicken and sauce in freezer bags. Freeze flat, then dump frozen contents into slow cooker for 8 hour crockpot meals. Perfect for easy crockpot meals dump and go planning, similar to prep methods in chicken spaghetti.
Equipment for Dump and Go Crockpot Teriyaki Chicken
6-Quart Slow Cooker – The perfect size for this dump and go crockpot teriyaki chicken recipes collection. Fits 2 lbs chicken with room for vegetables. Works for both small crock pot recipes (halve the recipe) and full family portions.
Whisk – For mixing the teriyaki sauce ingredients and the cornstarch slurry. A fork works in a pinch but a whisk ensures no lumps in your homemade teriyaki glaze.
Two Forks – Essential for shredding the tender chicken. The meat should be so tender it practically falls apart when done cooking in this slow-cooker chicken teriyaki.
Meat Thermometer – Ensures chicken reaches safe 165°F internal temperature. Especially important for crockpot teriyaki chicken since cooking times vary by slow cooker model.
Storage Tips for Dump and Go Crockpot Teriyaki Chicken
Refrigerator Storage – Store this easy crockpot teriyaki chicken in airtight containers for 4-5 days. Keep rice separate from the saucy chicken for best texture. The flavors actually improve overnight, making it perfect for meal prep crockpot recipes.
Reheating Tips – Reheat individual portions in the microwave for 2 minutes, stirring halfway through. For larger amounts, reheat on the stovetop over medium heat with a splash of water or chicken broth to keep the shredded chicken coated in sauce moist.
Freezer Storage – This crockpot teriyaki chicken freezes beautifully for up to 3 months. Freeze the saucy chicken in portions without rice for best results. Thaw overnight in the fridge before reheating. Perfect for crockpot freezer meals planning.
Meal Prep Strategy – Make a double batch of this dump and go crockpot teriyaki chicken and rice on Sunday. Divide into containers with vegetables for grab-and-go lunches all week. This is why it’s one of the best meal prep crockpot recipes for busy families.
Grandma’s Secret for Dump and Go Crockpot Teriyaki Chicken
Grandma taught me the most important trick for perfect teriyaki chicken. “Jazzy,” she said while I was making this, “the secret to really good slow cooker teriyaki is to use fresh ginger, not the powder. Grate it on a small grater or microplane. The fresh stuff has oils and brightness that dried ginger can’t match. It makes your sauce taste like a real Japanese restaurant. And here’s another secret: don’t add the vegetables at the beginning. They’ll turn to mush after hours of cooking. Add them in the last 15-20 minutes so they stay crisp-tender. That’s how restaurants do it – everything is cooked just right, not overdone.”
She was absolutely right. Now I always use fresh ginger, add vegetables at the end, and never skip thickening the sauce with that cornstarch slurry. Thin sauce just pools at the bottom of the bowl, but thick, glossy sauce clings to every piece of chicken and rice. That’s what makes it look and taste like takeout! These simple tricks turn good dump and go crockpot teriyaki chicken into amazing restaurant-quality meals every time.
FAQ about Dump and Go Crockpot Teriyaki Chicken
How do you cook teriyaki chicken in a slow cooker?
To cook teriyaki chicken in a slow cooker, place raw chicken breasts or thighs in the crockpot, mix soy sauce, brown sugar, garlic, ginger, rice vinegar, and water, then pour over chicken. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165°F and shreds easily. Remove chicken, shred it, and thicken the sauce with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water). Return shredded chicken to the thickened sauce and serve over rice. This dump and go crockpot teriyaki chicken method requires no browning or pre-cooking.
Do I add teriyaki sauce before or after cooking chicken?
Add teriyaki sauce BEFORE cooking chicken in the slow cooker because the chicken needs to cook in the sauce to absorb all those flavors. Pour the sauce over raw chicken at the beginning, then let it cook for hours. After cooking, you’ll thicken the sauce and toss the shredded chicken in it again, so technically the sauce is added both before (for cooking) and after (the thickened glaze). This is the standard method for all dump and go crockpot teriyaki chicken recipes and ensures maximum flavor.
Can you just put raw chicken in a slow cooker?
Yes! You can and should put raw chicken directly in a slow cooker for this recipe because that’s what makes it a true dump-and-go weeknight dinner. The long, slow cooking process cooks the chicken through safely while making it incredibly tender. Just ensure the chicken reaches an internal temperature of 165°F. Raw chicken is perfectly safe to slow cook as long as it reaches proper temperature. This is the beauty of easy crockpot teriyaki chicken – no pre-cooking required and it’s one of the easiest crockpot kid friendly recipes for this reason.
Is it better to cook chicken on high or low in a crockpot?
For dump and go crockpot teriyaki chicken thighs, LOW (4-5 hours) produces more tender, juicy results than HIGH (2-3 hours) because low and slow allows the chicken to break down gradually without drying out. However, HIGH works great when you’re short on time. Chicken thighs handle HIGH heat better than breasts due to higher fat content. For the most tender slow-cooker chicken teriyaki, always choose LOW if time permits because the chicken will shred more easily and absorb more of the homemade teriyaki glaze when cooked low and slow.
Conclusion
This Dump and Go Crockpot Teriyaki Chicken is your new secret weapon! I hope this recipe becomes your go-to for your most chaotic days.
It’s the best feeling to come home, tired and hungry, to the amazing smell of a delicious dinner that’s already done! If you love Asian-inspired chicken, check out this Oven Baked Chicken Teriyaki from Allrecipes for another delicious variation. Give this dump and go crockpot teriyaki chicken recipe a try and let me know what you think. Grandma and I love hearing about your slow cooker successes!
My Favorite Dump and Go Crockpot Teriyaki Chicken
Equipment
- 1 6-quart Slow Cooker (Crockpot) Any large slow cooker works perfectly.
- 1 Medium mixing bowl For whisking together the sauce.
- 1 Whisk
- 1 Small bowl For the cornstarch slurry.
- 1 Forks For shredding the chicken.
Ingredients
For the Teriyaki Chicken:
- 2 lbs boneless skinless chicken breasts or thighs Grandma always insisted on thighs for extra flavor!
- 1/2 cup low-sodium soy sauce
- 1/2 cup water You can also use chicken broth for a richer taste.
- 1/4 cup brown sugar Packed.
- 3 cloves garlic Minced.
- 1 tablespoon fresh ginger Grated. This is the secret to that "better than takeout" flavor.
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
For Thickening the Glaze:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving (Optional):
- 2 cups broccoli florets Added at the end.
- 1 cup diced pineapple Canned or fresh.
- sesame seeds For garnish.
- sliced green onions For garnish.
- 4 cups cooked rice For serving.
Instructions
- Grandma always said the best meals start simple. Just place the [boneless skinless chicken breasts or thighs] right into the bottom of your slow cooker. No browning, no fuss.
- In a medium mixing bowl, whisk together the heart of the flavor: the [low-sodium soy sauce], [water], [brown sugar], [minced garlic], [grated ginger], [rice vinegar], [sesame oil], and [black pepper]. I can still close my eyes and smell the fresh ginger from her kitchen!
- Pour that beautiful, dark sauce all over the chicken. Pop the lid on and set it! Cook on LOW for 4-5 hours or HIGH for 2-3 hours. Grandma always preferred LOW; she'd pat the crockpot and say, "patience makes the chicken tender."
- Carefully take the cooked chicken out and place it on a cutting board (it should be fall-apart tender!). Use two forks to shred it into bite-sized pieces, this was always my job!
- Now, let's make that glossy sauce from the notebook. In a small bowl, whisk the [cornstarch] and [cold water] until it's perfectly smooth. Stir this 'slurry' right into the sauce in the crockpot. If you're adding [broccoli florets] or [diced pineapple] (a little trick I added!), toss them in now.
- Turn the crockpot to HIGH (if it isn't already). Let the sauce bubble and thicken for about 15 minutes, or until the broccoli is tender-crisp. Add the shredded chicken back into the pot and give it all one last loving stir to get every piece coated in that amazing glaze.
- Serve this piled high over hot [cooked rice]. Don't forget to sprinkle with [sesame seeds] and [green onions]! It’s a hug in a bowl, just like Grandma used to make
Notes
- Grandma’s Tip: She always used chicken thighs! They stay incredibly juicy and tender during the long cook time, but chicken breasts work wonderfully, too.
- Make it Yours: This recipe is so forgiving. We love it with broccoli and pineapple, but snap peas or sliced red bell peppers are delicious, too. Just add them in during the last 20-30 minutes of cooking.
- Storage: Leftovers are almost better the next day! Store in an airtight container in the fridge for up to 3 days.
