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A Story of My Favorite Dump-and-Go Dinner
Some nights, I just don’t have the energy for complicated dinners. That’s when my Dump and Go Crockpot Teriyaki Chicken saves the day. I remember the first time I made it—it was one of those busy weekdays when I barely had time to chop veggies. I tossed everything in the slow cooker in under five minutes, walked away, and by dinnertime the house smelled like my favorite Asian takeout. The tender chicken soaked in a sweet, savory teriyaki sauce made the whole family ask for seconds. Since then, it’s been one of my most requested weeknight meals.
Why You’ll Love This Crockpot Teriyaki Chicken
This recipe is true dump-and-go convenience. No searing, no pre-cooking—just layer your ingredients, set the crockpot, and let it work its magic. The sauce cooks down into a perfect blend of sweet and tangy, coating every bite of chicken beautifully.
It’s healthier and more budget-friendly than takeout, but just as flavorful. You can serve it over rice, noodles, or even steamed vegetables for a complete meal. Best of all, it’s versatile—double the recipe for meal prep, freeze leftovers for later, or keep it simple for a quick family dinner.
Tips for the Best Teriyaki Chicken
- Use chicken thighs for extra tenderness, though breasts work too.
- Add veggies like broccoli, bell peppers, or snap peas in the last 30 minutes for color and crunch.
- Thicken the sauce with a cornstarch slurry (cornstarch + water) if you want a glossy finish.
- Serve with sesame seeds and green onions for that restaurant-style touch.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 cup low-sodium soy sauce
- ½ cup honey (or brown sugar)
- ¼ cup rice vinegar (or apple cider vinegar)
- 2 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- ¼ cup water
- 2 tbsp cornstarch (optional, for thickening)
- Sesame seeds & chopped green onions for garnish
Instructions
- Place chicken in the bottom of your slow cooker.
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water.
- Pour sauce over the chicken.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
- Shred chicken with two forks directly in the sauce.
- (Optional) To thicken the sauce, mix cornstarch with 2 tbsp cold water, stir into the crockpot, and cook for 10 more minutes.
- Serve over rice or noodles, garnished with sesame seeds and green onions.
This Dump and Go Crockpot Teriyaki Chicken is the easiest way to enjoy takeout flavors at home—comforting, flavorful, and unbelievably simple. Perfect for weeknights, meal prep, or when you just need a no-fuss dinner.