Dump And Go Crockpot Teriyaki Chicken Recipe

I throw this Dump and Go Crockpot Teriyaki Chicken on and Week Night Crockpot Meals actually end up tasting like restaurant takeout with no last-minute scrambling.

I’m obsessed with this Dump And Go Crockpot Teriyaki Chicken because it tastes like takeout without the guilt. The chicken soaks up sweet brown sugar and salty soy sauce until each bite is sticky and ridiculous.

I love that it’s one of my go-to Simple Dinners Crockpot options when life’s chaotic. And it still feels special, glossy sauce, tender meat, little pops of flavor.

No fuss, just big flavors. Serve it over rice and watch everyone silence themselves.

Week Night Crockpot Meals rarely deliver like this. Seriously, it makes weekday dinners feel like something worth writing home about right now.

Ingredients

• Chicken thighs or breasts: the juicy protein that soaks up sauce.
• Low sodium soy sauce: salty backbone, keeps it from being too salty.
• Brown sugar: adds deep caramel sweetness, pretty comforting.
• Honey: smooth sweet note, makes the sauce glossy.
• Rice or apple cider vinegar: bright tang that cuts through richness.
• Water or chicken broth: thins sauce so it’s saucy, not gloopy.
• Garlic: punchy aroma, basically the savory glue.
• Fresh or ground ginger: warm zing that wakes your palate.
• Toasted sesame oil: nutty finish, just a little goes a long way.
• Cornstarch: thickens the sauce so it clings to chicken.
• Cold water for slurry: mixes with cornstarch, makes smooth gravy.
• Black pepper: subtle heat, keeps things from tasting flat.
• Green onions: fresh crunch and color on top.
• Sesame seeds: tiny toasty bits, kind of addicting.
• Cooked rice or noodles: the cozy bed that soaks up sauce.

Ingredient Quantities

• 2 pounds boneless skinless chicken thighs (or breasts), trimmed, about 6-8 pieces
• 1 cup low sodium soy sauce
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 1/4 cup rice vinegar or apple cider vinegar
• 1/2 cup water or low sodium chicken broth
• 3 cloves garlic, minced or pressed
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 tablespoon toasted sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for cornstarch slurry)
• 1/4 teaspoon black pepper
• 2-3 green onions, sliced for garnish
• 1-2 tablespoons sesame seeds, for garnish (optional)
• Cooked white rice or noodles, for serving (amount as needed)

How to Make this

1. Place the chicken thighs or breasts in the bottom of the crockpot in a single layer if you can, trimmed and ready to go.

2. In a medium bowl whisk together soy sauce, brown sugar, honey, rice vinegar, water or chicken broth, minced garlic, grated ginger, sesame oil, and black pepper until the sugar is mostly dissolved.

3. Pour that sauce over the chicken, pushing the pieces down so they get coated. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and very tender.

4. About 15 minutes before serving, remove 1/2 cup of the hot cooking liquid from the crockpot and let it cool slightly.

5. Mix the cornstarch with 2 tablespoons cold water in a small cup or bowl to make a smooth slurry. Stir that into the warm liquid you set aside, then pour the slurry back into the crockpot and stir to combine.

6. Turn the crockpot to HIGH if it was on LOW and leave the lid off for 10 to 15 minutes so the sauce thickens. Stir occasionally, breaking up or shredding the chicken with two forks if you want bite sized pieces.

7. Taste and adjust: add a little more honey for sweetness, or a splash of vinegar if it needs brightness. If sauce gets too salty add a bit more water or broth.

8. Serve the chicken and plenty of sauce over cooked white rice or noodles. Garnish with sliced green onions and sprinkle sesame seeds if using.

9. Leftovers keep well in the fridge for 3 to 4 days, and the flavor actually gets better the next day. Reheat gently so the sauce doesn’t separate.

Equipment Needed

1. Crockpot or slow cooker
2. Medium mixing bowl
3. Whisk or fork
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Small bowl or cup for cornstarch slurry
7. Two forks for shredding/stirring
8. Wooden spoon or heatproof spatula

FAQ

Dump And Go Crockpot Teriyaki Chicken Recipe Substitutions and Variations

• Low sodium soy sauce: use tamari for gluten free, or coconut aminos for a sweeter, soy free option. Both swap 1:1, though coconut aminos is milder so taste and add a pinch more salt if needed.
• Brown sugar: swap with maple syrup or honey (use about 3/4 cup liquid sweetener for 1/2 cup packed brown sugar) and reduce the other liquid slightly. Coconut sugar works one for one if you want a dry swap.
• 2 pounds chicken thighs: use boneless skinless chicken breasts, or cubed firm tofu for a vegetarian version. Tofu soaks the sauce well, cook on low a bit less so it doesn’t get mushy.
• Cornstarch: use arrowroot powder 1:1 for a clear glossy sauce, or all purpose flour (use about 2 tablespoons flour mixed with 4 tablespoons cold water) if you have no starch on hand. Arrowroot thickens at lower temps so add near the end.

Pro Tips

1) Brown the chicken quick in a hot skillet before it goes in the crockpot. It only takes 2 to 3 minutes per side and adds a lot of flavor and better texture, especially if you use breasts. Don’t crowd the pan, do it in batches if you need to.

2) Taste the sauce halfway through cooking and again after thickening. Slow cookers mute bright flavors, so you might want a splash more vinegar or a pinch more salt at the end. If it’s too salty add a little water or broth, not more sugar.

3) Make the cornstarch slurry with very cold water and stir it into a small amount of the hot cooking liquid first so it mixes smooth. If you dump the slurry straight into the crockpot you can get lumps. After you add it, leave the lid off and stir every few minutes until it reaches the thickness you like.

4) For better leftovers and easier shredding, let the chicken cool in the sauce for 10 minutes after cooking, then shred with two forks right in the pot. The sauce soaks in and the flavor improves overnight. Reheat gently so the sauce doesnt separate.

Dump And Go Crockpot Teriyaki Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I throw this Dump and Go Crockpot Teriyaki Chicken on and Week Night Crockpot Meals actually end up tasting like restaurant takeout with no last-minute scrambling.

Pin

Servings

6

servings

Calories

447

kcal

Equipment: 1. Crockpot or slow cooker
2. Medium mixing bowl
3. Whisk or fork
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Small bowl or cup for cornstarch slurry
7. Two forks for shredding/stirring
8. Wooden spoon or heatproof spatula

Ingredients

• 2 pounds boneless skinless chicken thighs (or breasts), trimmed, about 6-8 pieces

• 1 cup low sodium soy sauce

• 1/2 cup brown sugar, packed

• 1/4 cup honey

• 1/4 cup rice vinegar or apple cider vinegar

• 1/2 cup water or low sodium chicken broth

• 3 cloves garlic, minced or pressed

• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

• 1 tablespoon toasted sesame oil

• 2 tablespoons cornstarch

• 2 tablespoons cold water (for cornstarch slurry)

• 1/4 teaspoon black pepper

• 2-3 green onions, sliced for garnish

• 1-2 tablespoons sesame seeds, for garnish (optional)

• Cooked white rice or noodles, for serving (amount as needed)

Directions

• Place the chicken thighs or breasts in the bottom of the crockpot in a single layer if you can, trimmed and ready to go.
• In a medium bowl whisk together soy sauce, brown sugar, honey, rice vinegar, water or chicken broth, minced garlic, grated ginger, sesame oil, and black pepper until the sugar is mostly dissolved.
• Pour that sauce over the chicken, pushing the pieces down so they get coated. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and very tender.
• About 15 minutes before serving, remove 1/2 cup of the hot cooking liquid from the crockpot and let it cool slightly.
• Mix the cornstarch with 2 tablespoons cold water in a small cup or bowl to make a smooth slurry. Stir that into the warm liquid you set aside, then pour the slurry back into the crockpot and stir to combine.
• Turn the crockpot to HIGH if it was on LOW and leave the lid off for 10 to 15 minutes so the sauce thickens. Stir occasionally, breaking up or shredding the chicken with two forks if you want bite sized pieces.
• Taste and adjust: add a little more honey for sweetness, or a splash of vinegar if it needs brightness. If sauce gets too salty add a bit more water or broth.
• Serve the chicken and plenty of sauce over cooked white rice or noodles. Garnish with sliced green onions and sprinkle sesame seeds if using.
• Leftovers keep well in the fridge for 3 to 4 days, and the flavor actually gets better the next day. Reheat gently so the sauce doesn't separate.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 6
• Calories: 447kcal
• Fat: 17.5g
• Saturated Fat: 4.5g
• Trans Fat: 0g
• Polyunsaturated: 3g
• Monounsaturated: 10g
• Cholesterol: 133mg
• Sodium: 1167mg
• Potassium: 453mg
• Carbohydrates: 36.5g
• Fiber: 0.5g
• Sugar: 32.5g
• Protein: 37.8g
• Vitamin A: 50IU
• Vitamin C: 2mg
• Calcium: 40mg
• Iron: 1.5mg