Print

Dump and Go Crockpot Teriyaki Chicken: Takeout Flavor, Minimal Effort

Close-up of shredded crockpot teriyaki chicken generously drizzled with dark teriyaki sauce in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create tender, sweet, and savory teriyaki chicken using your slow cooker. This dump and go recipe requires minimal hands-on time, making it perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup low-sodium soy sauce
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • Optional: 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for slurry)

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. In a separate bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, minced ginger, minced garlic, sesame oil, and black pepper until the sugar dissolves.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker.
  6. If you prefer a thicker sauce (to avoid watery sauce), mix the cornstarch and cold water in a small bowl until smooth. Stir this slurry into the sauce in the slow cooker.
  7. Cook on high for an additional 15 to 20 minutes, stirring occasionally, until the sauce thickens to your liking.
  8. Serve the crockpot teriyaki chicken hot over steamed rice or with your favorite vegetables.

Notes

  • This recipe is excellent for meal prep; divide the chicken and sauce into airtight containers for lunches throughout the week.
  • For an authentic takeout fake out flavor, garnish servings with toasted sesame seeds and sliced green onions.
  • If using chicken breasts, shredding is easier if you let them rest for 10 minutes after cooking before pulling them apart.

Nutrition

Find it online: https://www.unfoldrecipes.com/crockpot-teriyaki-chicken-dump-and-go-recipe/