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

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.