Dump and Go Crockpot Teriyaki Chicken

So Here’s the Real Reason I Love This Dump and Go Crockpot Teriyaki Chicken

You know those days when you look in the fridge, sigh dramatically, then end up eating cereal for dinner? Well, this is the meal that stopped that streak for me. True story: I once made this Teriyaki Chicken while helping my kiddo finish math homework (fractions are hard, y’all), and we still wound up with dinner that was somehow both decent and not burned. My brother texted for the recipe the next day—mainly because he suspected I’d ordered takeout instead of cooking for real. (Joke’s on him, right?)

Why You’ll Love This (Besides the Obvious)

I make this when the afternoon hits like a freight train and I need to magically conjure dinner without, you know, actual effort. My family goes wild for this because it keeps the kitchen smelling like one of those fancy takeout places, but—bonus—I don’t have to scrub a dozen pans afterward (seriously, if I see another crusty skillet, I’m moving out). Oh, and if you ever tried to dice raw chicken before coffee, you’ll appreciate that you just toss it in here. Minimal knife skills required, which is, frankly, a blessing.

Here’s What You Need (and What You Don’t Really)

• 2 pounds boneless, skinless chicken thighs (honestly I use breasts if that’s what’s around—my aunt swears thighs are juicier, but I’ll take whatever’s on sale. Heck, even frozen will work, but add another half hour)
• 1 cup teriyaki sauce (store-bought is totally fine; my neighbor loves Kikkoman, but the Target brand works too. If you wanna go homemade, Ali’s recipe here isn’t half bad)
• 2-3 garlic cloves, minced (or, let’s be honest, a big spoonful of the stuff in a jar)
• 1 tablespoon grated fresh ginger (confession: I sometimes skip this or use powdered if I’m lazy—nobody noticed yet)
• 1/3 cup honey, maple syrup, or brown sugar (I tend to use whatever’s not rock solid—once tried agave, it was… okay)
• 1/4 cup soy sauce (low sodium, unless you like living on the edge)
• 1 tablespoon rice vinegar (apple cider vinegar’s also fine; I’ve used white vinegar when in a pinch, no one was the wiser)
• Optional: A handful of chopped green onions, some toasted sesame seeds, or even a bag of mixed frozen veggies if you want a one-pot thing

How I Actually Cook This (Yep, You Really Just Dump It In)

1. Grab your slow cooker—doesn’t matter if it’s fancy or your grandma’s weirdly floral one (sometimes the old ones smell like pot roast, but… that’s kinda comforting). Plop in the chicken.
2. In a separate bowl (or right in the cooker, if I’m feeling especially lazy), mix together the teriyaki sauce, garlic, ginger, honey (or whatever sweet thing you grabbed), soy sauce, and vinegar. Pour it over the chicken—make sure it’s coated in the good stuff.
3. Give it a gentle stir, slap the lid on, and set to LOW for about 4-5 hours (thighs take a bit less, breasts a bit longer—nobody cares if you check it and switch to WARM early, honestly).
4. Halfway through, I usually flip the chicken or just wiggle things around; if I happen to notice it, that is. Sometimes I sneak a bite to “check seasonings”—read: I’m impatient.
5. At the end, shred the chicken right in the pot with two forks (this is weirdly fun, a bit like ASMR if you like that sort of thing). Stir the saucy goodness all around.
6. Toss in green onions or sesame seeds if you’re feeling fancy. Or don’t. No judgment zone here.

Stuff I’ve Figured Out The Hard Way (Notes)

• Once I tossed in raw broccoli at the start and, whoa, it turned a terrifying shade of green-beige. Put veggies in for the last hour, tops.
• If it looks a little watery when you finish shredding, just leave the lid off for 15-20 minutes. Oddly, it thickens up on its own (magic, or science—I’m still not sure).
• Actually, I find it works better if you give it a real minute to rest after cooking. Flavors come together and mellow out. Or maybe that’s just me stalling dinner while I finish folding laundry.

If You Want to Play Around (Plus One That Flopped!)

• Tried pineapple chunks once—added sweetness and a bit of tang, pretty tasty! Just, uh, don’t overdo it unless you want more dessert than dinner.
• Sriracha? Game changer if you like things spicy. (Chili flakes are good too, if that’s what’s in your cupboard.)
• One time I tried this with tofu instead of chicken—it kind of fell apart and looked sad. Stuck with the bird after that, but maybe you’ll have better luck.

Do You Really Need a Crockpot? (Well, Kinda)

I love my slow cooker, but truthfully, I’ve done a rushed version on the stovetop (covered, LOW, baby it along for an hour or so). Or borrow from a neighbor—they’ll want to share dinner anyway. Don’t sweat the details.

How To Save Leftovers (Which Frankly Rarely Happen)

If you actually have any left (I usually don’t, my teens demolish this), shove it in a container and into the fridge. It’s technically safe for up to three days but, honestly, it’s never lasted that long here. If you do want to freeze, just make sure you label it—otherwise you’ll get mystery sauce surprise next month. Here’s how I freeze stuff right—learned the hard way after a teriyaki leak incident.

How We Serve It (Let Me Brag on My Rice Game)

I love it over sticky white rice most of all, dribble the sauce all around—absolute heaven after a long day. My brother insists on noodles (ramen, or whatever’s in the pantry). Sometimes I just eat a bowl out of the fridge, cold, spoon in hand… don’t knock it till you try it. A side of steamed broccoli or snap peas if I’m trying to eat “healthy”—or occasionally a bagged salad if I remember.

If I Could Go Back and Tell Myself… (Pro Tips)

• I once tried rushing the last 30 minutes thinking it would cook faster on HIGH—nope, turned chewy. Patience, grasshopper.
• Add the sweet stuff gradually. The first time I dumped in a cup of honey and, whew, my teeth hurt just thinking about it. Oops.
• Sometimes mixing straight in the crock can be lumpy. Actually, I find it works better if you mix the sauce in a separate bowl first. But if not, just give it a good stir with a spoon and move on with your day.

FAQ (Because Folks Actually Ask Me These!)

• Can I really just use frozen chicken? Oh, for sure. I do it all the time. Just add 30–45 mins more. Maybe poke it with a thermometer if you wanna be really precise, though I usually just eyeball it.
• Is this sweet or savory? Somewhere between, I’d say. If you want it more savory, cut back on the honey or sugar.
• What kind of teriyaki sauce? Whatever’s in your fridge. Generic brand works, or you could try this one I found online—good if you like it thick.
• What if I mess up the measurements? You’ll be fine. It’s a forgiving recipe. Worst case you get teriyaki soup—which, if you think about it, isn’t even a bad thing on a cold day.
• Do I need to marinate the chicken? Nah. It’s basically marinating while it cooks. Maybe not what a chef would say, but it works for me!

Anyway, that’s the way I make Dump and Go Crockpot Teriyaki Chicken. It’s not rocket science—thankfully—or I’d have to call my brother back for help. Give it a whirl and let me know if you have a good twist, or, you know, if you just wanna chat about crockpots vs. slow cookers sometime. (Are they the same? Hmm, that’s another day’s problem…)

★★★★★ 4.60 from 28 ratings

Dump and Go Crockpot Teriyaki Chicken

yield: 4 servings

prep: 10 mins

cook: 20 mins

total: 50 mins

A quick and easy crockpot chicken recipe featuring juicy chicken breasts simmered in a sweet and savory homemade teriyaki sauce. Perfect for busy weeknights—just dump everything in your slow cooker and let it cook!

🖨️ Print Pin Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup low sodium soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger
• 2 tablespoons cornstarch
• 2 tablespoons water
• Optional: Sliced green onions and sesame seeds for garnish

Instructions

1. 1
   Place the chicken breasts in the bottom of the crockpot.
2. 2
   In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger until well combined.
3. 3
   Pour the teriyaki sauce mixture over the chicken in the crockpot.
4. 4
   Cover and cook on low for 4 hours, or until the chicken is fully cooked and tender.
5. 5
   Remove chicken and shred or slice as desired. In a small bowl, mix cornstarch with water, then stir the slurry into the sauce in the crockpot. Cook on high for 10-15 minutes, until sauce thickens.
6. 6
   Return the chicken to the crockpot, toss with the sauce, and serve over rice. Garnish with green onions and sesame seeds if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 38 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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