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A slow cooker filled with Dump and Go Crockpot Teriyaki Chicken.

Classic Dump and Go Crockpot Teriyaki Chicken

This easy recipe for Crockpot Teriyaki Chicken is perfect for a weeknight meal. Simply dump all ingredients into the slow cooker, set it, and come back to tender, flavorful chicken.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup honey (or brown sugar)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 2 tablespoons cold water
  • Sesame seeds for garnish
  • Sliced green onions for garnish

Equipment

  • Slow Cooker
  • Medium Bowl
  • Whisk
  • Small Bowl
  • Forks

Method
 

Cooking Steps
  1. Place chicken thighs directly into the bottom of your slow cooker.
  2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
  3. Pour the teriyaki sauce over the chicken, ensuring it is mostly submerged.
  4. Cover and cook on low for 3-4 hours or on high for 2-3 hours, until chicken is cooked through and easily shreds.
  5. Remove chicken from slow cooker and set aside to cool.
  6. Whisk together cornstarch and cold water in a small bowl to create a smooth slurry.
  7. Stir the cornstarch slurry into the hot sauce in the slow cooker and cook on high for 15-20 minutes, stirring occasionally, until thickened.
  8. While sauce thickens, use two forks to shred the cooked chicken.
  9. Return shredded chicken to the thickened teriyaki sauce and stir to coat.
  10. Garnish with sesame seeds and sliced green onions before serving.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. This recipe is also great with broccoli or other vegetables added during the last hour of cooking.