If you’re craving a savory, slightly sweet, and deeply flavorful dinner with almost zero effort, this Dump and Go Crockpot Teriyaki Chicken recipe is about to become your go-to. This simple slow cooker meal brings together tender chicken simmered in a homemade teriyaki sauce that’s both balanced and bold—perfect for busy weeknights, meal prep Sundays, or anytime you want comfort without complications.
Why You’ll Love This Crockpot Teriyaki Chicken
Teriyaki chicken has long been a favorite in Japanese-American cooking, blending soy sauce, brown sugar, garlic, and ginger to create a deep umami-rich sauce that clings beautifully to meat. This “dump and go” version cuts the work down to almost nothing. No stovetop steps. No searing. Just layer, cook, and serve.
Whether you serve it over fluffy rice, tuck it into lettuce wraps, or load it up in a grain bowl with veggies, this dish delivers flavor and ease in every bite.
Ingredient Breakdown: What Goes Into This Teriyaki Magic?
Each ingredient plays an essential role in building the rich, sticky, and satisfying flavor profile of this crockpot teriyaki chicken:
Chicken Thighs (Boneless, Skinless)
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Preferred for their juiciness and ability to remain tender over long cooking times.
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Thighs soak up flavor better than breasts and don’t dry out in the crockpot.
Can you use chicken breasts instead? Yes, but be sure to reduce the cooking time slightly to avoid dryness.
Soy Sauce
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The backbone of the teriyaki flavor.
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Adds saltiness, depth, and umami to the dish.
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Opt for low-sodium soy sauce if you prefer to control the salt content.
Brown Sugar
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Balances the saltiness with a hint of molasses-like sweetness.
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Helps the sauce caramelize and thicken slightly during slow cooking.
Honey
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A natural sweetener that adds viscosity and enhances the glaze texture.
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Gives the sauce a subtle floral note.
Garlic and Ginger (Minced)
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Classic aromatics in teriyaki sauce.
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Fresh ginger adds brightness; garlic provides depth and warmth.
Rice Vinegar
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Offers a gentle tang that keeps the sauce from being overly sweet.
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Brightens the dish and gives balance.
Cornstarch + Water Slurry
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Used at the end to thicken the sauce into that classic glossy teriyaki consistency.
Optional: Sesame Oil and Red Pepper Flakes
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A dash of sesame oil adds a toasty nuttiness.
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A pinch of red pepper flakes introduces gentle heat if you like a spicy kick.
Step-by-Step Instructions: Crockpot Teriyaki Chicken
The best part of this dish is that you don’t need to babysit the stove. Here’s how to get that restaurant-style taste using your slow cooker:
Step 1: Add Chicken
Place the boneless, skinless chicken thighs directly into the bottom of your crockpot. No searing or chopping necessary.
Step 2: Mix the Sauce
In a bowl or large measuring cup, whisk together:
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Soy sauce
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Brown sugar
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Honey
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Minced garlic
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Minced ginger
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Rice vinegar
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(Optional: sesame oil and red pepper flakes)
Pour this mixture evenly over the chicken.
Step 3: Cook Low and Slow
Cover and cook on:
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Low for 5–6 hours
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OR High for 2.5–3 hours
Cooking on low yields more tender, fall-apart chicken.
Step 4: Thicken the Sauce
30 minutes before serving, mix 1 ½ tablespoons cornstarch with 2 tablespoons cold water. Stir into the crockpot. Turn to high and allow the sauce to thicken.
The sauce will become glossier and cling to the meat better.
Step 5: Shred and Serve
Shred the chicken using two forks directly in the slow cooker or remove and slice. Stir to coat evenly with sauce. Garnish with sesame seeds and chopped green onions if desired.
Tips, Variations, and Substitutions
This recipe is endlessly adaptable for dietary needs and preferences.
Tips:
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Don’t overcook: Chicken thighs are forgiving, but still check for doneness at the lower end of the time range.
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Double the sauce: If you love a saucy dish or plan to serve over rice, double the teriyaki mixture (but not the chicken).
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Add veggies: Stir in steamed broccoli, snow peas, or bell peppers before serving for a full one-bowl meal.
Variations:
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Pineapple Teriyaki Chicken: Add pineapple chunks in the last hour of cooking for a tropical twist.
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Spicy Teriyaki: Include more red pepper flakes or a squeeze of sriracha.
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Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Substitutions:
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Brown Sugar → Coconut sugar or maple syrup
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Honey → Agave syrup
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Rice Vinegar → Apple cider vinegar or white wine vinegar (in a pinch)
Serving Ideas & Occasions
Perfect Pairings:
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Steamed Jasmine or Basmati Rice: Classic base to soak up the sauce.
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Cauliflower Rice or Zoodles: For a low-carb meal.
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Stir-Fried Vegetables: Broccoli, carrots, snap peas, and bell peppers are excellent choices.
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In a Bowl: Serve with rice, avocado, cucumber, shredded cabbage, and sesame seeds for an Asian-inspired rice bowl.
When to Serve It:
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Weeknight dinners: Set it and forget it—ideal for hectic days.
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Meal prep: Stores beautifully and reheats even better.
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Potlucks: Make a large batch and keep warm in the crockpot.
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Family gatherings: Kid-friendly and crowd-pleasing.
Nutritional & Health Notes
While teriyaki chicken can be on the sweeter side, this homemade version is more balanced than many restaurant or bottled sauces. Here’s what to know:
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Protein-rich: Chicken thighs provide a solid source of protein to keep you satisfied.
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Lower sodium option: Use low-sodium soy sauce and skip extra salt in sides.
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Balanced carbs: Brown sugar and honey add carbohydrates, but in controlled amounts.
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Healthy fats: Optional sesame oil adds flavor and heart-healthy fats in moderation.
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Gluten-free option: Just switch the soy sauce to tamari or coconut aminos.
This meal strikes a balance of sweet, salty, and umami with plenty of room to tailor it to your health needs.
FAQ: Dump and Go Crockpot Teriyaki Chicken
1. Can I use frozen chicken in this crockpot recipe?
Yes, but it’s recommended to thaw the chicken first for food safety and even cooking. Frozen chicken may also release more liquid, thinning the sauce.
2. Can I prep this meal ahead of time?
Absolutely. Combine the sauce and chicken in a freezer-safe bag and freeze it. When ready to cook, thaw overnight and dump into the crockpot.
3. How can I make this recipe spicier?
Add extra red pepper flakes, diced jalapeños, or a splash of sriracha to the sauce before cooking.
4. What’s the best way to thicken the sauce without cornstarch?
You can use arrowroot powder as a 1:1 replacement. Alternatively, reduce the sauce in a saucepan after cooking to concentrate it.
5. Can I make this recipe in the Instant Pot?
Yes. Cook on Manual or Pressure Cook for 10 minutes with a natural release. Use sauté mode to thicken the sauce after pressure cooking.
6. What’s the best cut of chicken for this dish?
Boneless, skinless chicken thighs are best due to their tenderness and flavor. Chicken breasts are a leaner option but can dry out if overcooked.
7. How do I store and reheat leftovers?
Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
