Dump and Go Crockpot Teriyaki Chicken – Easy, Flavorful, and Family-Friendly

If you love the kind of dinner that practically makes itself, this Dump and Go Crockpot Teriyaki Chicken is your new weeknight hero. It’s sweet, savory, and saucy, with tender chicken that falls apart and soaks up big teriyaki flavor. Minimal prep, no searing, and no fuss—just mix, pour, and walk away.

It works whether you’re feeding kids, meal prepping for the week, or need something set-it-and-forget-it. Serve it over rice, in lettuce cups, or with steamed veggies, and you’re done.

Why This Recipe Works

• Hands-off cooking: Everything goes straight into the crockpot. No browning or extra pans to wash.
• Balanced sauce: A blend of soy sauce, honey, garlic, and ginger makes a classic teriyaki flavor without being cloying.
• Perfect texture: Slow cooking keeps chicken juicy and shreddable, ideal for soaking up sauce.
• Flexible and forgiving: Use thighs or breasts, fresh or frozen (with adjustments).It’s hard to mess up.
• Great for meal prep: The flavors get even better the next day, and it reheats beautifully.

What You’ll Need

• 2 pounds boneless, skinless chicken thighs (or breasts; thighs are more forgiving and stay juicier)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup honey (or brown sugar for a deeper caramel note)
• 1/4 cup rice vinegar (or apple cider vinegar in a pinch)
• 2 tablespoons mirin (optional, but adds classic teriyaki sweetness and shine)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1/2 cup chicken broth
• 1 tablespoon sesame oil (for depth and aroma)
• 1–2 teaspoons sriracha or chili-garlic sauce (optional for gentle heat)
• 2 tablespoons cornstarch + 2 tablespoons water (slurry to thicken the sauce)
• Sesame seeds and sliced green onions (for garnish)
• Cooked rice or cauliflower rice (for serving)
• Steamed broccoli, snap peas, or carrots (optional sides)

Instructions

1. Mix the sauce: In a bowl, whisk soy sauce, honey, rice vinegar, mirin, garlic, ginger, chicken broth, sesame oil, and sriracha if using.
2. Add to crockpot: Place chicken in the slow cooker. Pour the sauce over the top, turning the pieces to coat.
3. Cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender and easily shreds.
4. Thicken the sauce: Transfer about 1/2 cup of hot cooking liquid to a bowl. Stir in cornstarch and water until smooth.Pour back into the crockpot, stir, and cook on High for 10–15 minutes until the sauce thickens and turns glossy.
5. Shred and toss: Shred chicken with two forks directly in the crockpot, then stir to coat with the thickened sauce.
6. Serve: Spoon over hot rice, sprinkle with sesame seeds and green onions, and add steamed veggies on the side.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Freeze: Store portions with sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Stir occasionally for even heating.
• Make-ahead: Combine raw chicken and sauce in a freezer bag, label, and freeze.Thaw and dump into the crockpot when ready to cook.

Health Benefits

• Lean protein: Chicken provides high-quality protein to keep you full and support muscle health.
• Lower sodium option: Using low-sodium soy sauce helps keep salt levels in check without sacrificing flavor.
• Better sweetener choice: Honey adds sweetness and a smoother finish than refined sugar, with less sharpness.
• Veggie-friendly: Pairing with broccoli, snap peas, or carrots boosts fiber, vitamins, and color in your bowl.
• Gluten-free adaptable: Swap soy sauce for tamari and check labels on broth and mirin.

What Not to Do

• Don’t overcook: Even in a slow cooker, chicken can dry out. Start checking at the low end of the time range.
• Don’t skip the thickener: Without the cornstarch slurry, the sauce can taste thin and won’t cling to the chicken.
• Don’t use regular soy sauce if sodium is a concern: It can make the dish too salty.
• Don’t add raw veggies too early: They’ll turn mushy. Steam separately or add quick-cooking veggies in the last 30 minutes.
• Don’t crowd the crockpot: If doubling, use a larger slow cooker or two batches to ensure even cooking.

Recipe Variations

• Pineapple Teriyaki: Add 1 cup pineapple chunks and 1/4 cup pineapple juice.Reduce honey slightly to keep balance.
• Ginger-Lover’s: Increase fresh ginger to 2 tablespoons and add a squeeze of lime at the end.
• Spicy Teriyaki: Add 1–2 tablespoons gochujang or extra sriracha for a bolder kick.
• Veggie Boost: Stir in blanched broccoli or snap peas after thickening the sauce to keep them crisp-tender.
• Breast Swap: Use chicken breasts if preferred. Cook toward the shorter end of the time range and avoid overcooking.
• No Honey: Use 1/3 cup brown sugar or coconut sugar instead.
• Instant Pot Shortcut: Pressure cook 8 minutes on High with quick release; thicken on Sauté with the slurry.

FAQ

Can I use frozen chicken?

Yes, but allow extra time. Cook on Low for 6–7 hours or High for 3.5–4 hours, and make sure the internal temperature reaches 165°F.

For best texture and food safety, thaw overnight if you can.

What can I use instead of cornstarch?

Arrowroot or tapioca starch works well. Use the same amount and mix with cold water to make a slurry before adding to the hot liquid.

How do I keep the sauce from getting too salty?

Use low-sodium soy sauce, low-sodium broth, and taste before thickening. If it’s still salty, add a splash of water and a bit more honey or pineapple juice to balance.

Can I make this ahead?

Absolutely.

Combine raw chicken and sauce in a bag, freeze, then thaw and cook. You can also cook it completely, refrigerate, and reheat with a splash of water the next day.

What sides go best with teriyaki chicken?

Steamed jasmine or brown rice, cauliflower rice, and quick veggies like broccoli, snap peas, or carrots. A simple cucumber salad with rice vinegar is also great for contrast.

How do I prevent the sauce from being too thin?

Measure the slurry accurately, add it to hot liquid, and cook on High for 10–15 minutes.

If needed, add another teaspoon of cornstarch mixed with water and simmer a few more minutes.

Is this recipe gluten-free?

It can be. Use tamari instead of soy sauce and check that your broth and mirin are certified gluten-free.

Final Thoughts

Dump and Go Crockpot Teriyaki Chicken is the kind of meal that fits real life: minimal prep, reliable results, and crowd-pleasing flavor. Keep the pantry staples on hand, and weeknight dinner becomes a no-brainer.

Whether you serve it over rice with broccoli or stuff it into lettuce wraps, it’s a simple, satisfying favorite you’ll make on repeat.

Dump and Go Crockpot Teriyaki Chicken - Easy, Flavorful, and Family-Friendly

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts; thighs are more forgiving and stay juicier)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup honey (or brown sugar for a deeper caramel note)
• 1/4 cup rice vinegar (or apple cider vinegar in a pinch)
• 2 tablespoons mirin (optional, but adds classic teriyaki sweetness and shine)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1/2 cup chicken broth
• 1 tablespoon sesame oil (for depth and aroma)
• 1–2 teaspoons sriracha or chili-garlic sauce (optional for gentle heat)
• 2 tablespoons cornstarch + 2 tablespoons water (slurry to thicken the sauce)
• Sesame seeds and sliced green onions (for garnish)
• Cooked rice or cauliflower rice (for serving)
• Steamed broccoli, snap peas, or carrots (optional sides)

Instructions

• Mix the sauce: In a bowl, whisk soy sauce, honey, rice vinegar, mirin, garlic, ginger, chicken broth, sesame oil, and sriracha if using.
• Add to crockpot: Place chicken in the slow cooker. Pour the sauce over the top, turning the pieces to coat.
• Cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender and easily shreds.
• Thicken the sauce: Transfer about 1/2 cup of hot cooking liquid to a bowl. Stir in cornstarch and water until smooth. Pour back into the crockpot, stir, and cook on High for 10–15 minutes until the sauce thickens and turns glossy.
• Shred and toss: Shred chicken with two forks directly in the crockpot, then stir to coat with the thickened sauce.
• Serve: Spoon over hot rice, sprinkle with sesame seeds and green onions, and add steamed veggies on the side.