Dump and Go Crockpot Teriyaki Chicken

Dump and Go Crockpot Teriyaki Chicken is a perfect meal for busy days. It requires minimal prep work and tastes great. You can set it and forget it, allowing you to spend time on other tasks while it cooks. This dish is flavorful, satisfying, and easy to customize, making it a favorite for families.

How to Make Dump and Go Crockpot Teriyaki Chicken

Ingredients

• 3-4 boneless, skinless chicken breasts
• 3 cloves fresh garlic, minced
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger

Directions

1. Place the boneless, skinless chicken breasts into the bottom of your crockpot.
2. In a mixing bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and ground ginger. Whisk until well-blended.
3. Pour the teriyaki sauce over the chicken breasts in the crockpot.
4. Cover your crockpot with its lid and cook on low for about 6-8 hours or on high for about 3-4 hours, until the internal temperature reaches at least 165°F (74°C).
5. Once cooked through, use two forks to shred the chicken right inside the pot.
6. Serve the shredded chicken over fluffy white rice or lo mein noodles, drizzling with extra sauce from the pot if desired. Garnish with green onions or sesame seeds for an extra touch.

How to Serve Dump and Go Crockpot Teriyaki Chicken

You can serve this delicious chicken over steamed white rice or lo mein noodles. Drizzle some of the extra teriyaki sauce from the crockpot over the dish for added flavor. A sprinkle of green onions or sesame seeds on top adds a nice touch.

How to Store Dump and Go Crockpot Teriyaki Chicken

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container.

Tips to Make Dump and Go Crockpot Teriyaki Chicken

• For a thicker sauce, you can remove the cooked chicken and mix a tablespoon of cornstarch with a little water. Stir it into the sauce and cook on high for 10-15 minutes until it thickens.
• Feel free to add vegetables like bell peppers, broccoli, or snap peas into the crockpot for a complete meal.
• If you want a spicier flavor, add a dash of red pepper flakes to the sauce mixture.

Variation

You can switch up the protein by using boneless, skinless thighs instead of chicken breasts. You could also try substituting tofu for a vegetarian version.

FAQs

Can I cook this on high instead of low?
Yes, you can cook it on high for about 3-4 hours instead of 6-8 hours on low.

Can I use frozen chicken breasts?
It’s best to use thawed chicken for even cooking. Frozen chicken may not cook to a safe temperature before the sauce gets too hot.

What can I serve with this dish?
In addition to rice and noodles, you can serve it with steamed vegetables, egg rolls, or a simple side salad.

Dump and Go Crockpot Teriyaki Chicken

This incredibly easy "dump and go" crockpot recipe features tender chicken cooked in a savory homemade teriyaki sauce, perfect for a hassle-free weeknight meal. Just combine the ingredients and let your slow cooker do the rest!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 servings

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 lbs chicken thighs or breasts boneless, skinless, cut into 1-inch pieces
• 1/2 cup low sodium soy sauce
• 1/4 cup chicken broth
• 1/4 cup honey or brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic minced
• 1 tsp ginger grated
• 2 tbsp cornstarch
• 2 tbsp water for cornstarch slurry
• 1/2 tsp red pepper flakes optional
• 1 tbsp sesame seeds for garnish, optional
• 2 green onions sliced, for garnish, optional

Equipment

• Slow cooker

Method

 

Instructions

1. Combine soy sauce, chicken broth, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) in the slow cooker; whisk well.
2. Add the chicken pieces to the slow cooker, tossing to coat, then cook on high for 3-4 hours or on low for 6-8 hours until tender.
3. Whisk cornstarch and water to create a slurry, stir it into the slow cooker, then cover and cook for an additional 15-20 minutes until the sauce thickens.
4. Serve the teriyaki chicken over rice and garnish with sesame seeds and sliced green onions, if desired.

Notes

For a spicier kick, increase the amount of red pepper flakes. This dish pairs wonderfully with steamed rice and a side of stir-fried vegetables.