Dump and Go Crockpot Teriyaki Chicken – The Easiest Weeknight Dinner Win

Tender, succulent chicken simmered in a rich, sweet teriyaki sauce is what makes this Dump and Go Crockpot Teriyaki Chicken a standout weeknight dinner. The comforting aroma wafting through your kitchen as it cooks will make your mouth water in anticipation. This dish is not only easy to throw together — just put everything in the slow cooker and walk away — but it’s also versatile enough to please the entire family. Serve it over a fluffy bed of steamed rice or quinoa for a satisfying meal that’s big on flavor without demanding a lot of your time.

Why You’ll Love This Dump and Go Crockpot Teriyaki Chicken – The Easiest Weeknight Dinner Win

• Exceptional Flavor: The combination of teriyaki sauce, honey, and fresh ginger creates a symphony of sweet and savory notes.
• Hands-Free Cooking: Just dump the ingredients into the slow cooker and let it do the work while you enjoy your day.
• Comforting Texture: The chicken becomes incredibly tender, shredding easily for a perfectly juicy bite.
• Versatile Serving Options: Pair it with rice, quinoa, or even noodles for a quick and delicious meal.
• Family-Friendly: Kids and adults alike will love this easy crowd-pleaser that feels like dining out.
• Healthy Ingredients: With minimal added sugars and wholesome components, this dish is a nutritious option for busy nights.

What Is Dump and Go Crockpot Teriyaki Chicken – The Easiest Weeknight Dinner Win?

Dump and Go Crockpot Teriyaki Chicken is an effortless slow-cooked meal featuring juicy pieces of chicken soaked in a homemade teriyaki sauce. The result is a dish bursting with flavor and just the right amount of sweetness balanced by savory elements. Traditionally served during weeknight dinners, it embodies comfort food with its tantalizing taste and fulfilling texture. This recipe utilizes the convenience of slow cooking, allowing you to set it and forget it while the flavors meld perfectly over several hours. It’s ideal for those hectic evenings when you want a wholesome meal without the fuss.

Ingredients for Dump and Go Crockpot Teriyaki Chicken – The Easiest Weeknight Dinner Win

For the Base

• 2 pounds boneless, skinless chicken breasts or thighs

For the Sauce

• 1 cup teriyaki sauce
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 2 tablespoons honey or brown sugar
• 3 cloves minced garlic
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

For Thickening

• 1 tablespoon cornstarch
• 2 tablespoons water

For Serving

• 2 tablespoons sliced green onions (optional)
• 1 teaspoon sesame seeds (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

• Low-Sodium Soy Sauce: If you’re looking for a gluten-free option, use coconut aminos.
• Sweetener: Maple syrup can substitute honey or brown sugar if desired.
• Garlic and Ginger: Freshly minced will provide the best flavor, but you can use garlic powder and ground ginger in a pinch.
• Sesame Oil: If you don’t have sesame oil, you can omit it or use another mild oil, but the unique flavor will be missed.
• Chicken Cuts: Feel free to use thighs for a more tender result, or breasts for a leaner option.

Step-by-Step Instructions

Step 1 – Prepare the Chicken
Place the chicken breasts or thighs directly into the slow cooker, ensuring they are spread out in a single layer for even cooking.

Step 2 – Make the Sauce
In a separate bowl, whisk together the teriyaki sauce, low-sodium soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until fully combined.

Step 3 – Pour the Sauce
Pour the sauce mixture evenly over the chicken in the slow cooker. Make sure the chicken is well-coated for optimal flavor absorption.

Step 4 – Cook the Chicken
Cover the slow cooker and set it to cook on low for 4–6 hours or on high for 2½–3 hours. The chicken is done when it reaches 165°F (75°C) and shreds easily.

Step 5 – Thicken the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. After retrieving the cooked chicken, stir this mixture into the sauce, and cook uncovered for an additional 10–15 minutes until thickened.

Step 6 – Shred the Chicken
If desired, shred the chicken directly in the slow cooker with two forks and toss it in the thickened sauce to soak up all the flavors.

Step 7 – Serve
Serve the teriyaki chicken over steamed rice or quinoa and optionally garnish with sliced green onions and sesame seeds for a restaurant-style finish.

Pro Tips for Success

• Check Doneness: Always use a meat thermometer to ensure chicken reaches a safe temperature of 165°F.
• Avoid Overcooking: Cook on low for the full duration to prevent drying out, especially if using chicken breasts.
• Thick Sauce: The cornstarch method will create a perfect glaze, just be sure to give time for it to heat thoroughly after adding.
• High Heat Timing: If you’re short on time, using the high setting will still yield delicious results, just remember to check early.
• Season Adjustment: Always taste before serving; you may want to add a dash more soy sauce or vinegar for balance.

Flavor Variations

• Spicy Version: Add a teaspoon of red pepper flakes or sriracha to the sauce for a kick.
• Pineapple Teriyaki: Toss in chunks of pineapple during the last 30 minutes of cooking for a tropical twist.
• Honey-Ginger Carrots: Add chopped carrots to enhance the dish’s nutritious value and create a more colorful plate.
• Cilantro Lime: Mix in fresh cilantro and a squeeze of lime before serving for a refreshing zing.

Serving Suggestions

• Serve over steamed jasmine rice or quinoa for a wholesome meal.
• Pair with a side of stir-fried vegetables for added crunch and nutrition.
• Enjoy with a simple cucumber salad for a refreshing contrast.
• Perfect for picnics or potlucks, packing nicely for ease of transport.
• Use as a filling for wraps or tacos, offering a fun twist on traditional meals.

Make-Ahead, Storage & Reheating

• Prepare the chicken and sauce the night before and store it in the refrigerator until ready to cook.
• Cooked chicken can be refrigerated for up to 4 days in an airtight container.
• Reheat in the microwave or on the stovetop, ensuring it’s warmed through to 165°F.
• The sauce may thicken slightly; just add a splash of water or broth to loosen it while reheating.

Storage and Freezing Instructions

This recipe freezes very well. After cooking, let the chicken and sauce cool to room temperature before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight, then heat thoroughly in the microwave or on the stovetop.

| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 320 kcal | 41 g | 25 g | 8 g | 1 g | 650 mg |

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

FAQ About Dump and Go Crockpot Teriyaki Chicken – The Easiest Weeknight Dinner Win

• Can I use frozen chicken?
  Yes, frozen chicken can be used. Just remember to increase the cooking time by about an hour on low.

• What should the chicken look like when done?
  The chicken will be white and easily shred with a fork, ensuring it’s cooked through.

• What if the sauce isn’t thickening?
  Make sure to stir the cornstarch and water well before adding it to the sauce, and allow it to cook uncovered for enough time to thicken.

• Can I make this gluten-free?
  Absolutely! Use gluten-free tamari or coconut aminos in place of soy sauce.

• How do I reheat leftover teriyaki chicken?
  Reheat in the microwave until warm, or on the stovetop, adding a splash of water to keep it moist.

• How long can leftovers be stored?
  Store leftovers in the refrigerator for up to four days or freeze for up to three months.

Notes

• For an elegant presentation, serve the chicken on a bed of rice with a sprinkle of sesame seeds and green onions.
• To enhance flavor, consider marinating chicken in teriyaki sauce for a few hours before cooking.
• Adjust sweetness by adding more or less honey based on your preference.
• If using leftovers, the flavor improves as it sits, making it a great meal for meal prepping.

Dump and Go Crockpot Teriyaki Chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: amanda-smith
• Total Time: 195
• Yield: 6 servings
• Diet: Gluten-Free

Print Recipe

Description

Tender chicken simmered in a rich teriyaki sauce, perfect for a quick weeknight dinner.

---

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup teriyaki sauce
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 2 tablespoons honey or brown sugar
• 3 cloves minced garlic
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons sliced green onions (optional)
• 1 teaspoon sesame seeds (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chicken by placing it directly into the slow cooker in a single layer.
2. Make the sauce by whisking together teriyaki sauce, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
3. Pour the sauce evenly over the chicken in the slow cooker.
4. Cook the chicken on low for 4–6 hours or on high for 2½–3 hours until it reaches 165°F (75°C).
5. Thicken the sauce by mixing cornstarch with water and stirring it into the sauce for 10–15 minutes.
6. Shred the chicken in the slow cooker and toss with the thickened sauce.
7. Serve the teriyaki chicken over steamed rice or quinoa, garnished with green onions and sesame seeds.

Notes

Use frozen chicken if needed, and store leftovers in the fridge for up to four days or freeze for up to three months. Adjust the sweetness as per your preference.

• Prep Time: 15
• Cook Time: 180
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian