Description
This Dump and Go Crockpot Teriyaki Chicken is the ultimate easy weeknight dinner—tender chicken slow-cooked in a sweet and savory homemade teriyaki sauce. Minimal prep, maximum flavor, and perfect over rice or noodles.
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 (optional, for thickening)
Sesame seeds and chopped green onions (for garnish)
Instructions
Add Ingredients: Place chicken in the crockpot. Add soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water.
Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken is tender.
Shred Chicken: Remove chicken, shred with two forks, and return to crockpot.
Thicken Sauce (Optional): Stir cornstarch and water together, add to crockpot, and cook uncovered for 15–20 minutes until sauce thickens.
Serve: Spoon over rice or noodles. Garnish with sesame seeds and green onions.
Notes
Chicken thighs yield a juicier result, but breasts work well too.
Add broccoli or bell peppers during the last hour for extra veggies.
Leftovers keep in the fridge for 4 days or freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours (Low) or 2 hours (High)
- Category: Main course
- Method: Slow Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 85 mg