Dump and Go Crockpot Teriyaki Chicken
A simple and flavorful slow cooker recipe for teriyaki chicken that requires minimal effort and tastes like takeout.
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.
Notes
Store leftovers in a sealed container; sauce tastes better the next day. To keep it flexible, pair with rice or noodles, and customize with veggies.