Steaming bowl of slow cooker teriyaki chicken served over white rice with sesame seeds and scallions

Dump and Go Crockpot Teriyaki Chicken

by

Easy, flavorful & totally foolproof

Dinner doesn’t get easier (or more delicious!) than this Dump and Go Crockpot Teriyaki Chicken. With tender chicken simmered in a sweet-and-savory homemade teriyaki sauce, it’s an effortless weeknight win that tastes like takeout but healthier and made right in your slow cooker. No searing, no sautéing, no stress! Just dump everything in, let your crockpot work its magic, and come home to saucy, sticky, melt-in-your-mouth chicken. From Emma’s Cake Studio, this recipe is a slow cooker dream perfect over rice, noodles, or veggies.

Time Breakdown

  • Prep Time: 5 minutes (literally just dump & stir!)
  • Cook Time: 4 hours (high) or 6–7 hours (low)
  • Total Time: 4–7 hours
  • Servings: 4–6

Ingredients List

For the Teriyaki Chicken

  • 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • ½ cup low-sodium soy sauce
  • ⅓ cup honey (or brown sugar)
  • ¼ cup rice vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or ½ tsp ground ginger)
  • 2 tablespoons cornstarch
  • ¼ cup water (for slurry)
  • 1 tablespoon sesame oil (optional for depth)

For Serving & Garnish

  • Cooked rice or noodles
  • Sliced green onions
  • Sesame seeds
  • Steamed broccoli or snap peas (optional)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • 6-quart crock pot or slow cooker
  • Mixing bowl (optional)
  • Measuring cups & spoons
  • Small saucepan (for optional sauce thickening)
  • Tongs or fork

Step-by-Step Beginner-Friendly Instructions

  1. Add everything to the crockpot:
    Place chicken in the bottom. Pour in soy sauce, honey, vinegar, garlic, and ginger. Stir gently to coat.
  2. Slow cook:
    Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shredded.
  3. Thicken the sauce (optional but recommended):
    • Remove chicken and shred with two forks.
    • In a small bowl, mix cornstarch and water to form a slurry.
    • Stir slurry into sauce and cook on high for 10–15 minutes, until sauce thickens and becomes glossy. ✨
  4. Combine & serve:
    Return shredded chicken to the crockpot and stir to coat evenly in teriyaki sauce. Serve warm over rice or noodles, topped with sesame seeds and green onions.

Pro Tips

  • Double the sauce: It’s so good you’ll want extra for drizzling over rice!
  • Add veggies: Toss in broccoli, bell peppers, or snow peas during the last 30 minutes.
  • Storage: Keeps up to 4 days in the fridge or 2 months in the freezer great for meal prep.
  • Thighs for the win: Chicken thighs stay juicier and richer in flavor during long cooking.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 serving29027g18g9g0g14g