Dump and Go Crockpot Teriyaki Chicken
There’s something comforting about a meal that practically makes itself — enter Dump and Go Crockpot Teriyaki Chicken. This easy, hands-off recipe is perfect for busy weeknights, chilly seasonal evenings, or anytime you want the sweet-savory comfort of teriyaki without fuss. The star is simple: tender chicken slow-cooked in a glossy teriyaki-honey sauce infused with garlic and ginger. If you love set-it-and-forget-it dinners, you’ll appreciate that this recipe frees up your afternoon while filling your home with mouthwatering aromas. For more cozy, slow-cooker ideas to pair with this, check out this savory crockpot chicken and gravy recipe.
Ingredients & Equipment
Ingredients:
- 2 pounds chicken thighs or breasts
- 1 cup teriyaki sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles for serving
- Green onions for garnish (optional)
Equipment:
- Slow cooker / crockpot (4–6 quart recommended)
- Small bowl for mixing sauce
- Measuring spoons and cup
- Knife and cutting board
- Forks or tongs for shredding
- Optional: blender or immersion blender (if you want a smoother sauce), baking tray (for finishing under broiler), instant-read thermometer
Notes:
- Chicken thighs are more forgiving and remain juicier; breasts work well if you prefer leaner meat. If using frozen chicken, add extra cook time and ensure it’s fully defrosted for even cooking.
- If your teriyaki sauce is low-sodium, taste after cooking and adjust salt if needed.
- Helpful tools like an instant-read thermometer ensure chicken reaches a safe 165°F (74°C) without overcooking.
For another comforting slow-cooker soup to make on a different night, this crockpot chicken and wild rice soup is a fantastic companion.
Step-by-Step Instructions (with tips)
Directions
- Place chicken in the crockpot.
- In a bowl, mix together teriyaki sauce, honey, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken and stir to coat.
- Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is cooked through.
- Shred the chicken in the sauce and serve over cooked rice or noodles, garnishing with green onions if desired.
Tips and Variations
- Tip: For the best texture, remove the chicken when it reaches 165°F and shred it with two forks. Let it sit in the sauce for a few minutes to absorb flavor, then serve.
- Variation — Stove or Oven Finish: If you like a slightly caramelized exterior, transfer shredded chicken and sauce to a rimmed baking tray, broil for 2–4 minutes until edges brown, and watch carefully so it doesn’t burn.
- Variation — Sear First: Searing chicken in a hot skillet for 2 minutes per side before slow-cooking adds a deeper savory note. This is optional but great if you have the time.
- Variation — Thicker Sauce: If your sauce is thin, remove 1/2 cup of sauce to a small saucepan, whisk 1 tsp cornstarch into it, bring to a simmer until thickened, then stir back into the crockpot.
- Variation — Add Veggies: Toss in bite-sized carrots, bell peppers, or snap peas in the last 30–45 minutes of cooking to keep them crisp-tender.
- Variation — Lightened Up: Use low-sodium teriyaki and swap honey for maple syrup or a sugar-free substitute if needed.
- Quick Tip: If using chicken breasts, check at the shorter end of the cooking time to avoid dryness. Thighs tolerate longer cooking and stay juicy.
Kitchen safety reminder: use separate cutting boards for raw chicken and vegetables, and always wash hands and surfaces after handling raw poultry.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerator: Cool chicken to room temperature (no longer than 2 hours), then store in an airtight container for 3–4 days. Keep sauce and chicken together so the meat remains moist.
- Freezer: Portion into meal-sized containers or freezer bags, remove excess air, and freeze for up to 3 months. Label with date and contents.
Thawing and reheating:
- Thaw frozen portions overnight in the refrigerator.
- Reheat gently on the stove over low-medium heat, stirring occasionally, or microwave in a covered dish until heated through. Add a splash of water or a little extra teriyaki sauce if the sauce thickened too much during storage.
Make-ahead:
- Meal prep: Make a double batch and freeze half for quick dinners later. Cooked rice also freezes well in portioned containers.
- Sauce ahead: Mix the teriyaki-honey-garlic sauce and store in the fridge for up to 3 days; pour over chicken when you’re ready to cook.
- Assembly: For busy mornings, place chicken and sauce in a slow cooker bag, refrigerate overnight, and start cooking the next day.
Portioning advice:
- 2 pounds of chicken serves 4 comfortably when paired with rice or noodles; adjust quantities based on appetites and whether you’re serving sides or multiple proteins.
How to Use / Serve This Dish
This Dump and Go Crockpot Teriyaki Chicken is wonderfully versatile:
- Classic Bowl: Serve over steamed jasmine rice with sautéed or steamed broccoli, a sprinkle of sesame seeds, and chopped green onions.
- Noodle Bowls: Toss with udon, soba, or lo mein noodles and add shredded carrots, bean sprouts, and a drizzle of extra sauce.
- Lettuce Wraps: Spoon shredded chicken into butter lettuce leaves for a lighter, hand-held option.
- Rice Bowls with Extras: Top with sliced cucumbers, pickled ginger, or kimchi for bright contrasts.
- Sheet Pan Finish: After shredding, spread chicken and sauce on a sheet pan and roast with broccoli and snap peas at 425°F for 10–12 minutes for a texture contrast.
- Meal Prep Bowls: Layer rice, chicken, and roasted vegetables into airtight containers for ready-to-go lunches.
- Party Slider: Pile shredded teriyaki chicken on mini buns, top with coleslaw and pickled red onion for a tasty appetizer.
Want a different flavor lift? Stir in a spoonful of toasted sesame oil before serving, or add a splash of rice vinegar to brighten the sauce. For heat, add red pepper flakes, sriracha, or thinly sliced chiles.
For a different slow-cooker take that pairs well with rice and veggies, try this garlic-parmesan crockpot chicken and potatoes recipe.
FAQ
Q: Can I use frozen chicken in the crockpot for this recipe?
A: You can, but it’s safer and more consistent to use thawed chicken. If you start with frozen chicken, extend the cooking time and ensure the meat reaches an internal temperature of 165°F (74°C). The USDA recommends not cooking frozen meat in a slow cooker because the meat can stay in the temperature danger zone longer, but many home cooks do so with careful monitoring.
Q: How can I thicken the teriyaki sauce if it’s too thin?
A: Remove a small amount of the sauce to a saucepan, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened, then return it to the crockpot. Alternatively, mix a little honey and let the sauce reduce on the stovetop after removing the chicken.
Q: What can I substitute for teriyaki sauce?
A: If you don’t have bottled teriyaki, mix 3 tbsp soy sauce, 2 tbsp mirin (or rice vinegar + a pinch of sugar), 1 tbsp brown sugar or honey, and a splash of sesame oil. Add grated garlic and ginger to taste. Tamari works as a gluten-free option.
Q: How long will leftovers last in the fridge?
A: Leftovers stored in an airtight container will stay safe and tasty for 3–4 days. Reheat thoroughly before serving.
Conclusion
This Dump and Go Crockpot Teriyaki Chicken is the kind of seasonal, cozy recipe that makes you feel taken care of — both in how it simplifies your day and how it fills your home with savory-sweet warmth. Whether you’re hosting a casual family dinner, prepping meals for a busy week, or craving a no-fuss, satisfying dish, this recipe delivers tender chicken, rich sauce, and endless serving options. If you want inspiration or comparisons from other trusted slow-cooker chefs, check out this version from Slow Cooker Teriyaki Chicken – Dinner at the Zoo, this simple take from Slow Cooker Teriyaki Chicken – Busy Cooks, a crowd-pleasing recipe on Slow Cooker Teriyaki Chicken Recipe, or this flavorful, takeout-worthy approach at Crock Pot Teriyaki Chicken {Better Than Takeout!} – WellPlated.com. Give it a try this week — then come back and tell me how you served it, or share a photo so I can celebrate your kitchen win!
Dump and Go Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 2 pounds chicken thighs or breasts Thighs are juicier; breasts are leaner.
- 1 cup teriyaki sauce Low-sodium recommended.
- 1 tablespoon honey Adjust based on preference.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon ginger, grated Adds a nice zing.
- Salt and pepper to taste Adjust seasoning as needed.
- Cooked rice or noodles for serving For a complete meal.
- Green onions for garnish (optional) Freshens up the dish.
Instructions
Preparation
- Place chicken in the crockpot.
- In a bowl, mix together teriyaki sauce, honey, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken and stir to coat.
Cooking
- Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is cooked through.
- Shred the chicken in the sauce and serve over cooked rice or noodles, garnishing with green onions if desired.
