Dump and Go Crockpot Teriyaki Chicken is my go-to when life gets busy, the sink is full, and I just want dinner to handle itself. You literally toss everything in, hit start, and come back to tender chicken swimming in glossy, sweet-savory sauce. No pan searing, no simmering, no standing at the stove. It tastes like takeout, but it takes almost no effort and is easy to customize. I make it on days when I want a win without lifting a finger. Ready to let the slow cooker do the heavy lifting?
How to Make Slow Cooker Teriyaki Chicken
This method is all about simplicity. When I say dump and go, I mean it. You can assemble everything in under 10 minutes and your kitchen will still look clean. If you love a saucy dinner that works with rice, noodles, or veggies, this will be your new weeknight bestie. I use boneless skinless chicken thighs because they stay juicy, but breasts work too if you keep an eye on timing.
Ingredients
Here is what I put in the pot before I press start:
Chicken: 2 to 2.5 pounds of boneless skinless thighs or breasts.
Sauce: Low sodium soy sauce or coconut aminos, honey or brown sugar, rice vinegar, garlic, and fresh or ground ginger. A splash of pineapple juice is optional but gives a lovely round sweetness.
Thickener: Cornstarch or arrowroot to finish the sauce at the end.
Extras: Sesame oil for aroma, and green onions plus sesame seeds for serving.
Step-by-step that keeps it easy
1. Add chicken to the slow cooker. Whisk soy sauce, honey, vinegar, garlic, ginger, and a little sesame oil in a bowl. Pour over the chicken. Lid on.
2. Cook on low for 4 to 5 hours or on high for about 2 to 3 hours. Thighs are more forgiving and stay tender even if they go a bit longer.
3. Remove chicken to a plate and shred or slice. Whisk cornstarch with a little water and stir into the hot liquid in the slow cooker. Turn to high and let it thicken for 10 to 15 minutes. Return chicken to the sauce.
4. Taste and adjust. More honey for sweet, a splash of vinegar for tang, extra soy sauce for deeper flavor. Finish with green onions and sesame seeds.
Want a slightly different spin for a future night? Try this simple sister recipe that my family also loves: Easy Crockpot Teriyaki Chicken That Everyone Will Love.
Pro tip: If you want the sauce silky, strain out bits of garlic and ginger before thickening. If you like rustic texture, leave them in. Both are great.
Why I love it: The chicken soaks up the sauce, you get a glossy finish, and it tastes like you fussed all afternoon even though you barely touched it.
Is Chicken Teriyaki Healthy?
It can be, especially when you control what goes into the sauce. Store-bought versions can be heavy on sugar and sodium. This homemade version gives you flexibility while still delivering flavor.
Make it lighter without losing flavor
Choose lean protein: Chicken breasts are leaner, while thighs are more forgiving and juicy. Both work, just pick what fits your goals.
Balance the sweet: Use honey sparingly. You can even swap part of the sweetener for crushed pineapple or a splash of orange juice for a natural touch.
Watch the sodium: Low sodium soy sauce or coconut aminos keeps the salt in check without sacrificing taste. Add salt at the end only if needed.
Add veg: Toss in bell peppers, snap peas, or carrots in the last hour so they stay crisp-tender. You will get color, fiber, and a more satisfying bowl.
Portion wisely: Pair with steamed rice, cauliflower rice, or a mix of both. It keeps the meal balanced and comfy.
If you are building a cozy crockpot rotation that still feels light, you might also love this soothing favorite for chilly nights: Hearty Crockpot Chicken Tortilla Soup.
Serving Suggestions
There are so many easy ways to serve this. I like to keep it flexible so everyone at the table gets what they love.
- Rice bowls: Spoon chicken over jasmine rice, brown rice, or cauliflower rice. Add steamed broccoli or edamame for color.
- Noodle night: Ladle over lo mein or rice noodles with shredded carrots and cabbage.
- Veggie-friendly: Serve in lettuce cups with diced pineapple and cucumber for a refreshing crunch.
- Loaded potato bowls: Dollop over baked potatoes or try it with silky sides like three cheese mashed potatoes for an indulgent twist.
- Meal-prep bento: Pack with quinoa, roasted veggies, and a little cup of extra sauce.
However you plate it, the sweet-savory balance of Dump and Go Crockpot Teriyaki Chicken makes it perfect for family-style dinners or lazy Sundays. Sprinkle with sesame seeds, add a squeeze of lime, and you are set.
How to Store
I always cook a full batch because leftovers are pure gold for busy days. The sauce actually tastes even better the next day as the flavors mingle.
- Fridge: Store in a sealed container for up to 4 days. Keep the chicken sitting in the sauce to stay moist.
- Freezer: Portion into freezer-safe bags or containers with extra sauce. Freeze for up to 3 months. Label so you can find it when the craving hits.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of water if the sauce is too thick. Stir often to keep it glossy.
- Food safety: Reheat to steaming hot, and do not reheat more than once for the best texture.
If you like having options for future slow cooker nights, here is another set-it-and-forget-it dinner we lean on often: easy crockpot rotisserie chicken. It is a nice change of pace and just as simple.
Meal Prep Tips
My favorite thing about Dump and Go Crockpot Teriyaki Chicken is how well it fits into weekly planning. It is flexible, freezer-friendly, and easy to scale.
Prep-ahead shortcuts
Bag and freeze: Add raw chicken and sauce ingredients to a freezer bag, flatten it, and freeze. Thaw in the fridge overnight and cook the next day.
Pre-chop garnishes: Slice green onions and keep sesame seeds on standby. Store in small containers so you can finish the dish in seconds.
Double batch: Make two slow cookers worth if you have the space. Freeze one portion for a later week.
Make bowl kits: Divide cooked rice, veggies, and chicken into containers. Pour extra sauce into a tiny cup for drizzling at lunch.
Leftover love: Add the chicken to quick stir-fry veggies, or fold it into a rice bowl with cucumbers and avocado. For a change of pace on a busy night, we also enjoy these simple chicken and rice burrito bowls.
Made this on a Tuesday before soccer practice, and dinner tasted like we planned it all week. The sauce was glossy, the chicken shredded like butter, and everyone had seconds. Total keeper.
Cook once, eat twice is a great rule here. That is why I keep this recipe in constant rotation.
Common Questions
Can I start with frozen chicken? I recommend thawing first for even cooking and best texture. If you must cook from frozen, adjust for longer time and confirm it reaches a safe internal temperature.
How do I thicken the sauce? Stir cornstarch with cold water to make a slurry, then cook on high for 10 to 15 minutes until glossy. It thickens quickly.
Is there a gluten free option? Yes. Use tamari or coconut aminos in place of regular soy sauce and double check your cornstarch brand.
Can I use bone-in chicken? You can, but add time and remove skin to keep the sauce from getting fatty. Shred off the bone at the end.
What if the sauce tastes too sweet? Add a splash of rice vinegar or a squeeze of lime to brighten it. A bit of water can mellow the sweetness too.
Ready to Set It and Savor It?
This slow cooker dinner is the laid back win we all need. Dump and Go Crockpot Teriyaki Chicken gives you tender meat, a shiny sauce, and zero stress. Keep it simple with rice and broccoli, or turn it into meal prep bowls for the week. If you want another perspective on technique and flavors, check out this helpful guide from Slow Cooker Teriyaki Chicken – Dinner at the Zoo. Try it this week, and let your crockpot do the magic while you get on with your day.
Dump and Go Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 2 to 2.5 pounds boneless skinless chicken thighs or breasts Thighs are juicier; breasts work as well
Sauce Ingredients
- 1/2 cup low sodium soy sauce or coconut aminos Keeps sodium levels in check
- 1/4 cup honey or brown sugar Adds sweetness
- 1/4 cup rice vinegar Provides acidity to balance the sweetness
- 3 cloves garlic, minced For flavor
- 1 tablespoon fresh or ground ginger Optional for spice
- 1 tablespoon sesame oil For aroma
Thickener
- 2 tablespoons cornstarch or arrowroot To thicken the sauce at the end
For Serving
- 2 tablespoons green onions, sliced Garnish
- 2 tablespoons sesame seeds Garnish
- optional splash of pineapple juice For added sweetness
Instructions
Preparation
- Add chicken to the slow cooker.
- Whisk soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a bowl. Pour over the chicken. Lid on.
Cooking
- Cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Thighs are more forgiving and stay tender if cooked longer.
Thickening the Sauce
- Remove chicken to a plate and shred or slice.
- Whisk cornstarch with a little water and stir into the hot liquid in the slow cooker.
- Turn to high and let it thicken for 10 to 15 minutes.
- Return chicken to the sauce.
Finishing Touches
- Taste and adjust sweetness or tanginess with more honey or vinegar.
- Finish with green onions and sesame seeds.
