Dump and Go Crockpot Teriyaki Chicken

This Dump and Go Crockpot Teriyaki Chicken is my go-to recipe when I need a delicious dinner without the fuss. With just a few simple ingredients tossed into your slow cooker, you’ll have tender, flavorful chicken bathed in a sticky, homemade teriyaki sauce that beats anything from a bottle.

I still remember the first time I made this recipe on a hectic Wednesday evening. I threw everything into the crockpot before running errands, and when I came home, my kitchen smelled like a restaurant. The chicken was so tender it practically melted, and my kids devoured it over rice without a single complaint. This easy crockpot teriyaki chicken has become my secret weapon for busy weeknights. It’s perfect for meal prep, weeknight dinners, or when you want something homemade without spending hours in the kitchen. The best part? You get all that sweet and savory flavor with minimal effort.

What You’ll Need to Make This Teriyaki Chicken

Let me walk you through the ingredients for this Dump and Go Crockpot Teriyaki Chicken. I always use fresh garlic and ginger because they make a huge difference in the final flavor, and honestly, they’re what make this taste like authentic teriyaki instead of the overly sweet bottled versions.

• 4 boneless, skinless chicken breasts (2 lbs total, about 8 oz each for even cooking)
• 1/2 cup low-sodium soy sauce
• 1/2 cup honey (I prefer local honey when available)
• 1/4 cup rice vinegar (adds that perfect tang)
• 1/4 cup brown sugar, packed
• 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 teaspoon fresh ginger, grated (pro tip: freeze ginger and grate it while frozen for easier prep)
• 1 tablespoon sesame oil (don’t skip this, it adds authentic flavor)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Sesame seeds and green onions for garnish (optional but highly recommended)

Pro tip from my kitchen: I always buy chicken breasts that are roughly the same size so they cook evenly. If you have one that’s much thicker than the others, I recommend butterflying it or pounding it to an even thickness before adding it to the crockpot.

How to Make Crockpot Teriyaki Chicken Step by Step

I recommend reading through all the steps before starting, though this recipe is so simple you’ll probably have it memorized after making it once. The key is letting the slow cooker do all the work while you go about your day.

Step 1: Place your chicken breasts in the bottom of a 4-6 quart slow cooker in a single layer if possible. I prefer to arrange them so they’re not stacked, which helps them cook more evenly. If using a 4-quart cooker and chicken pieces are stacked, add 30-60 minutes to the cook time.

Step 2: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar dissolves completely. This takes about 30 seconds of good whisking. The sauce should smell amazing at this point.

Step 3: Pour the teriyaki sauce mixture over the chicken breasts, making sure each piece gets coated. Don’t worry if they’re not completely submerged, the sauce will pool and bubble up during cooking.

Step 4: Cover with the lid and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F, shreds easily with a fork, and is no longer pink in the center. I usually go with the LOW setting for the most tender results.

Step 5: About 30 minutes before you’re ready to eat, carefully remove the chicken from the slow cooker using tongs or a slotted spoon. Place it on a cutting board and shred it using two forks. The chicken should be so tender it practically falls apart.

Step 6: In a small bowl, whisk together the cornstarch and cold water vigorously until completely smooth with no lumps remaining. This slurry is what will thicken your sauce to that perfect sticky consistency.

Step 7: Stir the cornstarch slurry into the sauce remaining in the slow cooker, mixing well to combine. Return the shredded chicken to the pot and stir everything together so the chicken is well coated.

Step 8: Cover and cook on HIGH for an additional 20-30 minutes. You’ll notice the sauce thickening beautifully and clinging to every piece of chicken. Give it a stir halfway through if you remember.

Step 9: Garnish with sesame seeds and sliced green onions before serving over steamed rice or noodles. The garnish adds a nice pop of color and extra flavor.

Perfect Pairings for Your Teriyaki Chicken

This Dump and Go Crockpot Teriyaki Chicken pairs beautifully with so many sides that complement its sweet and savory profile.

Steamed White or Brown Rice: The fluffy rice soaks up all that delicious teriyaki sauce, making every bite perfect. I usually make extra rice because my family can’t get enough of the sauce.

Stir-Fried Vegetables: Broccoli, snap peas, and bell peppers add crunch and nutrition while balancing the sweetness of the sauce. Plus, the colors make your plate look restaurant-worthy.

Cauliflower Rice: For a lighter option, cauliflower rice keeps this meal low-carb while still giving you something to soak up that amazing sauce.

Asian Cucumber Salad: The cool, tangy crunch of cucumber salad cuts through the richness of the teriyaki chicken perfectly. It’s one of the best sides for crockpot teriyaki chicken when you want something refreshing.

Lo Mein Noodles: Toss the noodles right in with the saucy chicken for a complete one-pot meal that tastes like takeout but so much better.

More Easy Crockpot Dinners Worth Trying

If this Dump and Go Crockpot Teriyaki Chicken becomes a weeknight favorite, there are plenty of other slow cooker recipes that deliver the same hands-off convenience. For another Asian-inspired option, try the Crock Pot Honey Garlic Chicken, which features a similar sweet and savory glaze that the whole family will love.

When craving comfort food with bold flavors, the Crock Pot Creamy Cajun Chicken Pasta offers a rich, spicy sauce that pairs perfectly with tender chicken. For a lighter yet equally satisfying meal, the Sun-Dried Tomato Crockpot Chicken brings Mediterranean flavors to the table with minimal prep. These recipes all share the same dump-and-go simplicity that makes weeknight cooking effortless.

Keeping Your Teriyaki Chicken Fresh

Store your leftover Dump and Go Crockpot Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days. I actually think it tastes even better the next day once the flavors have had time to meld together. The sauce will thicken up in the fridge, which is totally normal.

For reheating, I recommend using the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat it on the stovetop over medium-low heat. Add a splash of water or chicken broth if the sauce seems too thick after refrigeration.

Pro tip: This teriyaki chicken freezes beautifully for up to 3 months. I portion it into freezer-safe containers or bags for easy weeknight meals. Thaw in the refrigerator overnight before reheating, and you’ll have dinner ready in minutes.

Your Teriyaki Chicken Questions Answered

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