Classic Dump and Go Crockpot Teriyaki Chicken
This easy crockpot recipe delivers tender chicken coated in a rich, flavorful teriyaki sauce with minimal effort. Simply combine ingredients, cook, and enjoy a delicious meal perfect for busy weeknights.
Equipment
- Slow cooker
- Medium bowl
- Whisk
- Small bowl
- Forks
- Measuring cups and spoons
Ingredients
Main Ingredients
- 2 lbs Boneless, skinless chicken thighs or breasts
- 1/2 cup Soy sauce low sodium preferred
- 1/4 cup Honey or brown sugar
- 2 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Fresh ginger, grated or 1/2 tsp ground ginger
- 2 Garlic, minced cloves
For Slurry
- 2 tbsp Cornstarch
- 2 tbsp Water for cornstarch slurry
Optional Garnishes
- Sesame seeds
- Sliced green onions
- Red pepper flakes
Instructions
Preparation
- Cut chicken breasts into 1-inch chunks or leave thighs whole. Place the chicken in the slow cooker.
Cooking
- Whisk together soy sauce, honey/brown sugar, rice vinegar, sesame oil, ginger, and garlic in a bowl. Pour the sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until the chicken is cooked through and easily shredded.
Finishing the Sauce
- Remove cooked chicken from the slow cooker and set aside. In a small bowl, whisk cornstarch and cold water to create a smooth slurry.
- Pour the slurry into the hot sauce in the slow cooker and stir constantly. Increase slow cooker to high and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Serving
- Shred the cooked chicken with two forks and return it to the thickened sauce, tossing to coat. Serve hot and garnish with sesame seeds, sliced green onions, or red pepper flakes, if desired.
Notes
For extra flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes before cooking. Adjust the amount of honey/brown sugar to your sweetness preference. Serve over rice with steamed vegetables for a complete meal.