Dump and Go Crockpot Teriyaki Chicken Recipe

Dump and Go Crockpot Teriyaki Chicken is a no-fuss slow-cooker meal made with chicken, a savory-sweet teriyaki sauce, and simple pantry ingredients for effortless weeknight dinners. Dump and Go Crockpot Teriyaki Chicken is the kind of recipe that gets dinner on the table with minimal effort and maximum flavor – just layer ingredients, set the crockpot, and come back to tender, saucy chicken.

If you love hands-off cooking, easy clean-up, and a sauce that doubles as a glaze, this Dump and Go Crockpot Teriyaki Chicken recipe will become a favorite. Friendly, flexible, and family-approved, the Dump and Go Crockpot Teriyaki Chicken truly delivers comfort with convenience.

What Makes This Recipe So Special

This section explains why the dish stands out. The Dump and Go Crockpot Teriyaki Chicken shines because it uses simple storecupboard pantry staples – soy sauce, brown sugar, garlic, and ginger – paired with chicken breasts or thighs that cook low and slow until falling-apart tender. The slow, steady heat lets the flavors meld and the sauce thicken without constant stirring. You get glossy, caramelized teriyaki flavor and succulent meat with almost no hands-on time. For busy evenings, the ease of making Dump and Go Crockpot Teriyaki Chicken cannot be overstated.

Ingredients

• 2 pounds boneless skinless chicken thighs or breasts
• 1 cup low-sodium soy sauce
• 1/2 cup brown sugar, packed
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 tablespoons cornstarch
• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
• 3 cloves garlic, minced
• 2 tablespoons sesame oil
• 1/4 teaspoon black pepper
• 2 tablespoons honey (optional for extra gloss)
• 1/4 cup sliced green onions for garnish
• 1 tablespoon toasted sesame seeds for garnish

Equipment

• 6-quart crockpot or slow cooker
• Small bowl for mixing
• Whisk or fork
• Measuring cups and spoons
• Optional: skillet if you prefer to reduce sauce before serving

Why This Recipe Works

Low-and-slow cooking breaks down connective tissue in the chicken, creating a buttery texture that absorbs teriyaki flavor. The balance of salty soy, sweet brown sugar, acidic rice vinegar, and aromatic garlic and ginger gives a classic teriyaki profile without needing hard-to-find ingredients. Cornstarch in the sauce helps thicken it as it cooks – added at the start it creates a glossy, clingy sauce when the crockpot finishes. The sesame oil and optional honey add a layer of richness and shine that resembles restaurant-style teriyaki. Because everything cooks together, the flavors are harmonized and every bite is succulent.

Recipe Yield and Timing

• Prep time: 10 minutes
• Cook time: 4 hours on High or 6-8 hours on Low
• Serves: 4-6

Step-by-Step Method

Count only the main action steps below.

Step 1 – Mix the Sauce

Combine ingredients: In a small bowl whisk together 1 cup low-sodium soy sauce, 1/2 cup brown sugar, 1/4 cup rice vinegar, 1/4 cup water, 1 tablespoon grated ginger, 3 cloves minced garlic, 2 tablespoons sesame oil, 1/4 teaspoon black pepper, and 2 tablespoons honey if using. Stir until smooth so the sugar dissolves.

Step 2 – Layer the Chicken

Place chicken in crockpot: Arrange 2 pounds of boneless skinless chicken thighs or breasts in the bottom of a 6-quart crockpot. Pour sauce over chicken ensuring each piece is coated.

Step 3 – Add Thickening Agent

Sprinkle cornstarch: Sprinkle 2 tablespoons cornstarch evenly over the chicken and sauce. Gently stir just enough to incorporate without shredding the meat – this helps the sauce thicken as it cooks.

Step 4 – Cook Low and Slow

Set crockpot: Cover and cook on Low for 6-8 hours or on High for 4 hours. Do not over-stir – resist lifting the lid frequently. The gentle heat lets flavors deepen and the meat tenderize.

Step 5 – Shred and Finish

Shred chicken: When the chicken is fully cooked and tender, remove it to a cutting board and shred with two forks. Return to pot and stir to coat with sauce. If the sauce is thin, remove 1/2 cup into a small saucepan and simmer on the stovetop for 3-5 minutes to reduce and thicken, then stir back into crockpot.

Step 6 – Garnish and Serve

Garnish: Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately.

Tips and Troubleshooting

• If you prefer less salt, use low-sodium soy sauce and taste before adding honey. The Dump and Go Crockpot Teriyaki Chicken is forgiving, but adjust sweetness and salt to your palate.
• To avoid a too-thick sauce, add extra water 1 tablespoon at a time. To thicken, dissolve an extra 1 tablespoon cornstarch in 2 tablespoons cold water and stir in, then cook uncovered 15-30 minutes.
• For extra depth, sear the chicken quickly in a hot skillet before adding to the crockpot – this is optional and adds a minute or two but boosts flavor.
• If your slow cooker runs hot, check the chicken an hour earlier.
• Leftover sauce can be reduced on the stovetop with a splash of water to reach the right consistency.

Serving Suggestions

Here are a few ways to present the dish that highlight its versatility:

• Over steamed white or brown rice with a side of roasted broccoli.
• Tossed with udon noodles and a handful of snow peas for a noodle bowl.
• Served in lettuce cups with thin cucumber slices for a lighter option.
• Layered into sandwiches with coleslaw for an Asian-inspired twist.

Also try serving Dump and Go Crockpot Teriyaki Chicken alongside quick-pickled carrots for brightness. The sticky sauce clings to rice and noodles beautifully – a true crowd-pleaser.

Storage and Make-Ahead

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months – thaw overnight in the fridge before reheating.
• Reheat: Warm gently in a saucepan over medium-low heat or in the microwave until piping hot, adding a splash of water if the sauce has thickened too much.

Nutrition (per serving, approximate)

• Calories: 340
• Protein: 32g
• Carbohydrates: 28g
• Fat: 10g
• Sodium: Varies with soy sauce choice

Food Safety Notes

• Ensure chicken reaches an internal temperature of 165°F before serving.
• Refrigerate leftovers within 2 hours of cooking.
• When reheating from frozen, heat to 165°F throughout.

FAQs

Anecdote and Regional Twist

I first learned a version of this recipe from a friend who grew up in the Pacific Northwest and loved serving teriyaki over rice with a side of crunchy cabbage salad. My tweak – adding a splash of rice vinegar and sesame oil – comes from memories of roadside teriyaki stands that glazed meat to perfection. Try stirring in a tablespoon of mirin for a Japanese-style sweetness, or swap brown sugar for coconut sugar for a tropical twist.

For another quick chicken idea that’s great for busy nights, check this air fryer twist, if you’re in the mood for citrus instead of soy, this speedy option is a favorite.

Conclusion

Dump and Go Crockpot Teriyaki Chicken is a winning recipe because it delivers deep flavor with almost no hands-on time – perfect for weeknights and meal prep. It yields tender, flavorful chicken and a versatile sauce that works over rice, noodles, or in wraps.

If you’d like a slightly different slow-cooker approach or additional technique inspiration, check out this useful Slow Cooker Teriyaki Chicken – Dinner at the Zoo for extra ideas: Slow Cooker Teriyaki Chicken – Dinner at the Zoo.

If you make this Dump and Go Crockpot Teriyaki Chicken, please leave a comment and a star rating – I love hearing what swaps you tried. What side will you pair with it – rice, noodles, or something lighter? Let us know below and share this recipe on Pinterest and Facebook if you enjoyed it!