Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this Dump and Go Crockpot Teriyaki Chicken. They're more forgiving and stay extra juicy. Use the same cooking times and method.

Can I make this without the cornstarch?

The cornstarch is what gives you that thick, glossy sauce that clings to the chicken. Without it, you'll have a thinner sauce. If you need to skip it, you can reduce the sauce on the stovetop after cooking, but it won't be quite as thick.

Why is my sauce too thin or too thick?

Too thin means you need to cook it longer after adding the cornstarch slurry, or you can add another tablespoon of cornstarch mixed with water. Too thick? Just add a little water or chicken broth and stir until you reach your desired consistency.

Easy Dump and Go Crockpot Teriyaki Chicken (Minimal Prep!)

Dump and Go Crockpot Teriyaki Chicken

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Incredibly easy slow cooker teriyaki chicken with homemade sauce. Perfect for busy weeknights with minimal prep and maximum flavor.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired

Ingredients

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4 boneless, skinless chicken breasts (2 lbs total, about 8 oz each)
1/2 cup low-sodium soy sauce
1/2 cup honey
1/4 cup rice vinegar
1/4 cup brown sugar, packed
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
2 tablespoons cornstarch
2 tablespoons cold water
Sesame seeds and green onions for garnish (optional)

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Instructions

Place chicken breasts in the bottom of a 4-6 quart slow cooker in a single layer.
In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil until sugar dissolves.
Pour the teriyaki sauce mixture over the chicken breasts, coating each piece.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours until chicken reaches 165°F and shreds easily.
About 30 minutes before serving, remove chicken from slow cooker and shred using two forks.
In a small bowl, whisk together cornstarch and cold water vigorously until completely smooth with no lumps.
Stir cornstarch slurry into sauce remaining in slow cooker. Return shredded chicken and stir to combine.
Cover and cook on HIGH for 20-30 minutes until sauce thickens and becomes glossy.
Garnish with sesame seeds and sliced green onions. Serve hot over rice or noodles.

Notes

Use chicken breasts of similar size (about 8 oz each) for even cooking. Butterfly larger pieces if needed.
Fresh garlic and ginger make a big difference in flavor. Freeze ginger and grate while frozen for easier prep.
For thicker sauce, increase cornstarch to 3 tablespoons.
Chicken thighs can be substituted for breasts using the same cooking times.
Add vegetables like broccoli or bell peppers during the last 30 minutes of cooking.
In a 4-quart cooker with stacked chicken, add 30-60 minutes to cook time.

Nutrition

Serving Size: 1/4 of recipe (about 8 oz chicken with sauce)
Calories: 485 kcal
Sugar: 42 g
Sodium: 1240 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 0 g
Protein: 35 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/dump-and-go-crockpot-teriyaki-chicken/