Name: Dump and Go Crockpot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: PT-487612H54M5S
Total time: PT-487612H54M5S
Cuisine: Asian
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; ½ cup low-sodium soy sauce; ¼ cup honey; ¼ cup rice vinegar (or apple cider vinegar); 1 tbsp sesame oil (optional, for depth of flavor); 2–3 garlic cloves, minced; 1 tsp grated fresh ginger (or ½ tsp ground ginger); ¼ cup water; 1 tbsp cornstarch + 1 tbsp water (for thickening, optional); Sesame seeds; Chopped green onions

Jump to Recipe

This Dump and Go Crockpot Teriyaki Chicken Recipe is the ultimate weeknight dinner hero—flavorful, impossibly easy, and practically fuss-free! Tender chicken simmers away in a savory-sweet homemade teriyaki sauce, all while you’re off doing better things. Whether you need a no-brainer meal for a busy evening or want to meal prep for the week, you’ll fall in love with the bold flavors, glossy sauce, and incredible tenderness of this chicken. It’s a dish I make on repeat, and once you’ve tried it, you’ll know why!

Dump and Go Crockpot Teriyaki Chicken Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Dump and Go Crockpot Teriyaki Chicken Recipe are beautifully simple—pantry staples that magically transform into a showstopping meal. Each one brings something delicious to the party, from sweetness and tang to umami depth and color.

Chicken Breasts or Thighs: Opt for 1.5–2 lbs boneless, skinless for melt-in-your-mouth results and easy shredding.
Low-Sodium Soy Sauce: The umami backbone of your teriyaki sauce—low sodium keeps things flavorful without going overboard on salt.
Honey: Adds luscious sweetness and lovely gloss to the finished chicken.
Rice Vinegar (or Apple Cider Vinegar): Brightens up the sauce with a gentle tanginess that balances the sweetness.
Sesame Oil (optional): Just a splash deepens the savory flavor and gives a nutty aroma you’ll crave.
Minced Garlic: Brings a punch of savoriness and layers of flavor.
Grated Ginger: Fresh or ground, it adds subtle warmth and classic teriyaki taste.
Water: Rounds out the sauce so it coats every morsel of chicken.
Cornstarch + Water: For thickening the sauce at the end, totally optional if you like a richer, glossy coating.
Sesame Seeds and Chopped Green Onions: Not just for looks—these make the dish feel extra special, adding crunch and color!

How to Make Dump and Go Crockpot Teriyaki Chicken Recipe

Step 1: Dump Everything In

This truly is a “dump and go” situation! Simply add your chicken, soy sauce, honey, vinegar, sesame oil (if using), garlic, ginger, and water to your crockpot. There’s no need to brown the chicken or dirty an extra dish first—just toss everything in together and give it a gentle stir to combine all those amazing flavors.

Step 2: Cook

Pop on your crockpot lid and set it to Low for 4–5 hours or High for 2–3 hours. During this time, the chicken will become irresistibly tender, and soak up every nuance of that homemade teriyaki sauce. You’ll know it’s ready when the chicken is so tender that you can shred it easily with two forks.

Step 3: Shred Chicken

Once cooked, carefully remove the chicken to a clean plate or cutting board. Use two forks to shred the meat—it should fall apart beautifully! Then, return the shredded chicken back to the crockpot so it can soak up even more savory-sweet flavor from the sauce.

Step 4: Thicken Sauce (Optional)

If you like a thicker, glossier teriyaki sauce that clings to every bite, whisk together 1 tablespoon each of cornstarch and cold water. Stir this slurry into the crockpot, then let everything cook uncovered for another 15–20 minutes. The sauce will thicken up like magic!

Step 5: Serve

Spoon the saucy teriyaki chicken over fluffy white or brown rice—or twirl it up with noodles for something different. Scatter with sesame seeds and sliced green onions for that classic touch. This Dump and Go Crockpot Teriyaki Chicken Recipe is truly a one-pot wonder!

How to Serve Dump and Go Crockpot Teriyaki Chicken Recipe

Garnishes

Garnishes are the secret to making your teriyaki chicken look as good as it tastes! A generous sprinkle of sesame seeds adds crunch and a toasty aroma, while freshly chopped green onions provide a pop of color and mild oniony zing. If you’re feeling fancy, a few extra drops of sesame oil or a scatter of cilantro will wow your guests.

Side Dishes

This dish pairs effortlessly with all your favorite Asian-inspired sides. Fluffy steamed jasmine rice, nutty brown rice, or lo mein noodles are perfect for soaking up extra sauce. To round out the plate, try roasted broccoli, sautéed green beans, snap peas, or a crisp cabbage salad tossed with rice vinegar. Let the warm flavors play off bright, fresh veggies for a truly balanced meal.

Creative Ways to Present

For a fun twist, tuck the teriyaki chicken into lettuce wraps and top with crunchy veggies for a light bite, or pile some onto slider buns for a playful party snack. Another favorite: serve it in a rice bowl with colorful veggies, or use it as a protein boost in your next grain bowl. The possibilities for this Dump and Go Crockpot Teriyaki Chicken Recipe are endless!

Make Ahead and Storage

Storing Leftovers

Leftover chicken stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, so your next-day lunch could be even better than dinner! Just be sure to store any garnishes separately and add those fresh before serving.

Freezing

Need a meal prep miracle? Let the cooked and cooled chicken reach room temperature, then portion it into freezer-safe bags or containers. This Dump and Go Crockpot Teriyaki Chicken Recipe freezes well for up to 3 months. To prevent freezer burn, squeeze out as much air as possible before sealing.

Reheating

To reheat, gently warm the chicken and sauce together in a saucepan over medium-low heat, stirring occasionally until hot. You can also microwave it in 1-minute intervals, stirring between bursts for even heating. Add a splash of water if the sauce seems too thick. Don’t forget to freshen up with your favorite garnishes before digging in again!

FAQs

Can I use frozen chicken for this Dump and Go Crockpot Teriyaki Chicken Recipe?

Absolutely! Just add 30–60 minutes to the cooking time if starting with frozen chicken. Make sure the internal temperature reaches 165°F for food safety.

What type of chicken works best: breasts or thighs?

Both are great! Breasts make for leaner, shred-friendly meat, while thighs deliver a richer flavor and stay extra moist. Use whichever you love or have on hand—they both shine in this recipe.

How can I make this Dump and Go Crockpot Teriyaki Chicken Recipe gluten-free?

It’s easy! Just swap out regular soy sauce for a certified gluten-free variety or coconut aminos. Double-check that your other ingredients are gluten-free for good measure.

Do I have to thicken the sauce?

Nope, that’s completely optional! The sauce is delicious as it is, but if you prefer that classic, sticky teriyaki sauce, stirring in the cornstarch mixture at the end is the way to go.

Can I add vegetables into the crockpot?

Absolutely! Bell peppers, snap peas, or carrots are wonderful additions. Cut them into bite-sized pieces and add them for the final hour of cooking so they don’t get too soft.

Final Thoughts

If you’re looking for the easiest, tastiest slow cooker meal to brighten up your dinner routine, this Dump and Go Crockpot Teriyaki Chicken Recipe will quickly become a staple at your table. I can’t recommend it enough—it’s cozy, reliable, and destined to impress, whether you’re feeding a crowd or just yourself. Give it a try and watch this effortless favorite become one of your own!

Dump and Go Crockpot Teriyaki Chicken Recipe

★★★★★

4.7 from 10 reviews

Author: Ella
Total Time: 4 hours 10 minutes (on low) or 2 hours 10 minutes (on high)
Yield: 4–6 servings 1x
Diet: Gluten Free

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Description

This Dump and Go Crockpot Teriyaki Chicken recipe is a delicious and easy meal that requires minimal effort for maximum flavor. Tender chicken cooked in a savory-sweet teriyaki sauce, perfect for a satisfying dinner.

Instructions

Dump Everything In: Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
Cook: On Low for 4–5 hours or High for 2–3 hours until chicken is tender and easily shredded.
Shred Chicken: Remove chicken, shred with two forks, and return it to the crockpot.
Thicken Sauce (Optional): Mix cornstarch and water, stir into the crockpot. Let cook uncovered for 15–20 more minutes to thicken.
Serve: Over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.

Prep Time: 10 minutes
Cook Time: 4 hours on low or 2 hours on high
Category: Main Dish
Method: Crockpot
Cuisine: Asian