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Dump and Go Crockpot Teriyaki Chicken (Better Than Takeout, Way Easier)

  • Author: Ethan Brooks
  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings 1x

Description

Dump and Go Crockpot Teriyaki Chicken is the easiest slow cooker dinner: tender chicken cooked in a homemade sweet-and-savory teriyaki sauce, finished into a glossy glaze.

Perfect for rice bowls, noodles, lettuce wraps, and meal prep, this crockpot teriyaki chicken uses pantry staples like soy sauce, garlic, ginger, and honey.

Add broccoli at the end, sprinkle sesame seeds, and enjoy takeout-style flavor with almost no hands-on time.

Ingredients

Scale
  • 2 1/2 lb boneless, skinless chicken thighs (or chicken breasts)
  • 1/2 cup low-sodium soy sauce (or tamari)
  • 1/3 cup honey (or packed brown sugar)
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp toasted sesame oil (optional, for finishing)
  • 3 cups broccoli florets (optional, add near the end)
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 tbsp sliced green onions (for serving)
  • 1 tbsp sesame seeds (for serving)
  • Cooked rice or noodles, for serving

Instructions

  1. 1. Place chicken thighs (or breasts) in the slow cooker.
  2. 2. Whisk soy sauce, honey, rice vinegar, garlic, ginger, black pepper, and red pepper flakes (if using) in a bowl.
  3. 3. Pour the teriyaki sauce over the chicken and cover.
  4. 4. Cook on LOW for 4–5 hours (thighs) or 3–4 hours (breasts), or on HIGH for 2–3 hours, until chicken reaches 165°F and is tender.
  5. 5. Transfer chicken to a plate and shred or slice.
  6. 6. Whisk cornstarch with cold water to make a slurry.
  7. 7. Stir slurry into the hot sauce in the slow cooker and cook on HIGH for 10–15 minutes until thick and glossy.
  8. 8. Optional: stir in broccoli during the thickening step until bright green and tender-crisp.
  9. 9. Return chicken to the glaze and toss to coat; stir in sesame oil if using.
  10. 10. Serve over rice or noodles and garnish with green onions and sesame seeds.

Notes

  • Chicken thighs are the most forgiving choice and stay juicy even if cook time runs long.
  • Use low-sodium soy sauce so the glaze doesn’t turn overly salty as it concentrates.
  • Always mix cornstarch with cold water first to prevent lumps in the sauce.
  • If the glaze is still thin, add a second small slurry (1 tsp cornstarch + 1 tbsp water) and heat 5–10 minutes.
  • If the glaze gets too thick, loosen with a splash of water or broth.
  • Add broccoli, snap peas, or bell peppers near the end so they stay bright and don’t turn mushy.
  • For extra takeout flavor, finish with toasted sesame oil and plenty of green onions.
  • Meal prep: store rice separately so it doesn’t absorb all the sauce.
  • Leftovers are great in fried rice, lettuce wraps, and quick noodle bowls.
  • Freeze up to 2 months; thaw overnight and reheat gently.
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1/6 recipe (about 1 cup chicken + glaze)
  • Calories: 365
  • Sugar: 18g
  • Sodium: 860mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 40g
  • Cholesterol: 155mg

Keywords: Dump and Go Crockpot Teriyaki Chicken, crockpot teriyaki chicken, slow cooker teriyaki chicken, teriyaki chicken thighs, easy teriyaki chicken, dump and go crockpot meals

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Find it online: https://www.myrecipely.com/dump-and-go-crockpot-teriyaki-chicken-better-than-takeout-way-easier/