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Dump and Go Crockpot Teriyaki Chicken

A no-fuss, slow-cooked Teriyaki Chicken made with simple pantry ingredients that requires minimal effort for maximum flavor.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs or breasts Use whatever cut you prefer
  • 1 cup low-sodium soy sauce Low-sodium preferred for less salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons cornstarch Used for thickening the sauce
  • 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

Method
 

Preparation
  1. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, water, ginger, garlic, sesame oil, black pepper, and honey until smooth so the sugar dissolves.
  2. Arrange the chicken in the bottom of the crockpot and pour the sauce over it, ensuring each piece is coated.
  3. Sprinkle cornstarch evenly over the chicken and sauce. Gently stir just enough to incorporate.
Cooking
  1. Cover and cook on Low for 6-8 hours or on High for 4 hours. Avoid lifting the lid frequently.
  2. Once the chicken is fully cooked and tender, remove it to a cutting board and shred with two forks.
  3. Return the shredded chicken to the crockpot and stir to coat with sauce. If the sauce is thin, simmer it over medium heat in a saucepan to reduce.
Serving
  1. Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Use low-sodium soy sauce for less salt. Adjust sweetness and salt to taste. Optional: Sear the chicken before adding to the crockpot for extra flavor.