I just made this Dump and Go Crockpot Teriyaki Chicken and I’m convinced it’s perfect for Week Night Crockpot Meals when you want takeout-level flavor with almost no effort.

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I’m obsessed with this Dump and Go Crockpot Teriyaki Chicken because it tastes like takeout without the guilt or drama. I love how sticky teriyaki sauce clings to tender chicken, and that punch of 3 cloves garlic, minced or pressed makes it sing.

It’s my go-to when life is loud and I still want dinner that feels thoughtful. Perfect for Simple Dinners Crockpot nights or when Week Night Crockpot Meals need to save the day.

I crave it over rice, with sesame seeds and green onions on top. No fuss, just big flavor that actually hits the spot every night.

Ingredients

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Chicken thighs or breasts, the juicy protein that soaks up sauce.
Soy sauce, salty backbone that keeps it from tasting bland.
Brown sugar, warms things up with deep sweet notes.
Honey, sticky sweetness and glossy finish on the chicken.
Rice vinegar, brightens the sauce so it isn’t too heavy.
Water, thins the sauce so it simmers without burning.
Garlic, punchy aroma that makes it smell like dinner.
Fresh or ground ginger, zippy warmth that cuts the sweetness.
Sesame oil, nutty finish that makes it taste restaurant-level.
Cornstarch, quick thickener to cling sauce to meat.
Cold water, mixes with cornstarch for a smooth slurry.
Red pepper flakes, optional heat if you want some kick.
Sesame seeds, optional sprinkle for texture and tiny nutty bites.
Green onions, optional fresh pop of color and mild oniony crunch.

Ingredient Quantities

2 lb boneless skinless chicken thighs or breasts, about 4 to 6 pieces

1 cup low sodium soy sauce

1/2 cup packed brown sugar

1/4 cup honey

1/4 cup rice vinegar

1/4 cup water

3 cloves garlic, minced or pressed

1 tbsp fresh ginger, grated or 1 tsp ground ginger

1 tbsp sesame oil

1 tbsp cornstarch (for thickening)

2 tbsp cold water (to mix with cornstarch)

1 tsp red pepper flakes, optional for heat

2 tbsp sesame seeds, optional for garnish

2 green onions, sliced, optional for garnish

How to Make this

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1. Place the chicken thighs or breasts in the crockpot in a single layer if you can, it’s ok if they overlap a bit.

2. In a bowl whisk together soy sauce, brown sugar, honey, rice vinegar, 1/4 cup water, minced garlic, grated ginger, sesame oil and red pepper flakes if using. Pour the sauce over the chicken.

3. Cover and cook on LOW for 3 to 4 hours or on HIGH for
1.5 to 2 hours, until chicken is fork tender and reaches 165°F.

4. Remove chicken to a cutting board or bowl and shred with two forks, or slice if you prefer whole pieces.

5. Turn crockpot to LOW or KEEP WARM. In a small bowl mix 1 tbsp cornstarch with 2 tbsp cold water until smooth to make a slurry.

6. Stir the cornstarch slurry into the sauce in the crockpot, whisking to combine and break up any big clumps. Let it cook 5 to 10 minutes until the sauce thickens and becomes glossy.

7. Return shredded or sliced chicken to the crockpot and toss gently to coat in the thickened teriyaki sauce, warming another 2 to 3 minutes. Taste and adjust sweetness or saltiness if needed.

8. Serve over steamed rice or noodles, spooning extra sauce on top. Sprinkle sesame seeds and sliced green onions for garnish if desired.

9. Leftovers keep well in the fridge for 3 to 4 days, and freeze nicely for up to 3 months. Reheat gently so the sauce doesnt separate.

10. Quick tip: use chicken breasts for leaner meat and thighs for juicier, more forgiving results. If you want a glazeier finish broil the coated chicken on a baking sheet for 2 to 3 minutes after broiling, watch closely so it doesnt burn.

Equipment Needed

1. Slow cooker (crockpot)
2. Cutting board
3. Chef knife (for slicing or trimming)
4. Pair of forks (for shredding)
5. Medium mixing bowl (for sauce)
6. Small bowl or ramekin (for cornstarch slurry)
7. Whisk or fork (to mix sauce and slurry)
8. Measuring cups and spoons
9. Baking sheet (optional, if you want to broil for a glaze)

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, either works. Breasts cook a bit faster and can dry out if overcooked, so check them around 3 hours on low. Thighs are more forgiving and stay juicier.

Q: How do I thicken the sauce? A: Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth, then stir into the hot crockpot sauce near the end and cook on high 15-20 minutes until thickened. If it's still thin, add a tiny bit more cornstarch slurry.

Q: Is this recipe gluten free? A: Not as written because regular soy sauce has gluten. Use tamari or a gluten free soy sauce and check your other ingredients like rice vinegar to be safe.

Q: Can I make this ahead and reheat? A: Yes. Store cooled chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, add a splash of water if it gets too thick.

Q: How spicy is it and can I adjust the heat? A: With 1 tsp red pepper flakes it's mild-medium. Leave them out for no heat, or add more flakes or a squirt of sriracha if you want it hotter.

Q: What should I serve it with and any garnish tips? A: Serve over steamed rice or noodles with a side of veggies. Sprinkle sesame seeds and sliced green onions right before serving for color and crunch. You can also toss shredded chicken back in the sauce so every bite is coated.

Dump And Go Crockpot Teriyaki Chicken Recipe Substitutions and Variations

Soy sauce: use tamari (gluten free) or coconut aminos for lower sodium. Use 1:1, tamari is nearly same flavor, coconut aminos is sweeter and milder so taste and maybe add a pinch more salt.
Brown sugar: swap with coconut sugar or white sugar plus 1 tsp molasses per 1/2 cup. Coconut sugar gives deeper caramel notes, white sugar + molasses gets you closest to that classic brown sugar flavor.
Rice vinegar: substitute apple cider vinegar or white wine vinegar 1:1. ACV has a fruitier tang, white wine vinegar is a bit sharper, both work fine in teriyaki.
Cornstarch (thickener): use arrowroot powder 1:1 for a clear glossy sauce, or all purpose flour at about 2x the amount (so 2 tbsp flour for 1 tbsp cornstarch) but the sauce may be a bit less shiny.

Pro Tips

1. Use thighs if you want fail safe juicy chicken, breasts will work but dry out faster so watch the shorter cook time.
2. Brown the chicken quickly in a hot skillet first if you want more depth of flavor and a slightly caramelized exterior, you dont need to cook through just get some color.
3. Taste the sauce before thickening it, the soy and sugar can vary a lot; add a splash more rice vinegar or a squeeze of lime if it feels too sweet.
4. Mix the cornstarch with cold water really well so there are no lumps, then whisk it into the hot sauce off the heat first for a smoother finish.
5. If you want a sticky, glossy finish transfer the shredded chicken to a rimmed baking sheet, spread thin and broil for 2 to 3 minutes keeping a close eye so it doesnt burn, then toss back in the sauce.

Dump And Go Crockpot Teriyaki Chicken Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made this Dump and Go Crockpot Teriyaki Chicken and I’m convinced it’s perfect for Week Night Crockpot Meals when you want takeout-level flavor with almost no effort.

Servings

servings

Calories

454

kcal

Equipment: 1. Slow cooker (crockpot)
2. Cutting board
3. Chef knife (for slicing or trimming)
4. Pair of forks (for shredding)
5. Medium mixing bowl (for sauce)
6. Small bowl or ramekin (for cornstarch slurry)
7. Whisk or fork (to mix sauce and slurry)
8. Measuring cups and spoons
9. Baking sheet (optional, if you want to broil for a glaze)

Ingredients

2 lb boneless skinless chicken thighs or breasts, about 4 to 6 pieces
1 cup low sodium soy sauce
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup rice vinegar
1/4 cup water
3 cloves garlic, minced or pressed
1 tbsp fresh ginger, grated or 1 tsp ground ginger
1 tbsp sesame oil
1 tbsp cornstarch (for thickening)
2 tbsp cold water (to mix with cornstarch)
1 tsp red pepper flakes, optional for heat
2 tbsp sesame seeds, optional for garnish
2 green onions, sliced, optional for garnish

Directions

Place the chicken thighs or breasts in the crockpot in a single layer if you can, it's ok if they overlap a bit.
In a bowl whisk together soy sauce, brown sugar, honey, rice vinegar, 1/4 cup water, minced garlic, grated ginger, sesame oil and red pepper flakes if using. Pour the sauce over the chicken.
Cover and cook on LOW for 3 to 4 hours or on HIGH for
5 to 2 hours, until chicken is fork tender and reaches 165°F.
Remove chicken to a cutting board or bowl and shred with two forks, or slice if you prefer whole pieces.
Turn crockpot to LOW or KEEP WARM. In a small bowl mix 1 tbsp cornstarch with 2 tbsp cold water until smooth to make a slurry.
Stir the cornstarch slurry into the sauce in the crockpot, whisking to combine and break up any big clumps. Let it cook 5 to 10 minutes until the sauce thickens and becomes glossy.
Return shredded or sliced chicken to the crockpot and toss gently to coat in the thickened teriyaki sauce, warming another 2 to 3 minutes. Taste and adjust sweetness or saltiness if needed.
Serve over steamed rice or noodles, spooning extra sauce on top. Sprinkle sesame seeds and sliced green onions for garnish if desired.
Leftovers keep well in the fridge for 3 to 4 days, and freeze nicely for up to 3 months. Reheat gently so the sauce doesnt separate.
Quick tip: use chicken breasts for leaner meat and thighs for juicier, more forgiving results. If you want a glazeier finish broil the coated chicken on a baking sheet for 2 to 3 minutes after broiling, watch closely so it doesnt burn.

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.