Dump Go Crockpot Teriyaki Chicken

Dump and Go Crockpot Teriyaki Chicken is the answer to busy weeknights when you crave something comforting and delicious without spending hours in the kitchen. This recipe brings together tender slow-cooked chicken and a sticky sweet teriyaki sauce in one pot. It is minimal prep yet packed with the big flavors of your favorite takeout. All you do is toss everything in the crockpot and let it work its magic while you get on with your day.

I remember the first time I made this for my sister’s birthday dinner. Everyone went back for seconds and now it is the top request for family gatherings.

Gather Your Ingredients

• Boneless skinless chicken breasts: They cook up moist and shred easily. Look for ones that are not too thick to cook evenly
• Fresh garlic: Adds pungency and depth. Use plump firm cloves for the best flavor
• Low-sodium soy sauce: Brings umami without making the dish too salty. I always check labels for reduced-sodium options
• Brown sugar: Balances saltiness and gives the signature sweetness and sticky finish. Opt for fresh soft brown sugar so it melts smoothly
• Rice vinegar: Perks up the sauce with tangy brightness. Choose a bottle with no added sugar or artificial flavorings
• Sesame oil: Lends toasty nuttiness and unmistakable aroma. Store in a cool dark place for lasting freshness
• Ground ginger: Provides warmth and gentle spice. I use a good quality ground ginger for its mellow flavor

How to Make It

Prep the Chicken:

Place the boneless skinless chicken breasts directly in the bottom of your crockpot. Spreading them in a single layer ensures even cooking and maximum sauce coverage

Make the Teriyaki Sauce:

In a medium bowl whisk together the low-sodium soy sauce brown sugar rice vinegar sesame oil minced garlic and ground ginger. Whisk thoroughly for a glossy smooth mixture with no sugar clumps

Combine and Set to Cook:

Pour the prepared teriyaki sauce evenly over the chicken in the crockpot. Use a spoon to ensure every piece is coated deeply

Slow Cook to Perfection:

Cover the crockpot with the lid and cook. Use the low setting for 6 to 8 hours to keep the chicken extremely tender or the high setting for 3 to 4 hours if short on time. Do not open the lid during cooking to avoid heat loss

Shred the Chicken:

Once the chicken reaches an internal temperature of 165 degrees Fahrenheit use two forks to shred it in the crockpot. Stir well so it absorbs more of the sauce

Serve:

Spoon the shredded chicken over hot steamed rice or noodles. Drizzle extra sauce on top for full teriyaki flavor and add a sprinkle of sesame seeds or scallions if you like

My favorite part is the fragrant ginger in the sauce. It reminds me of the first Asian-style meal I ever made with my mom and took me straight back to our little kitchen in winter with that amazing aroma filling the house.

Flavor Boosters

Cooled teriyaki chicken can be stored in an airtight container in the refrigerator for up to four days. For longer storage freeze in freezer-safe bags with as much air pressed out as possible. The sauce thickens after chilling so add a splash of water or broth when reheating to loosen it up.

Serving Suggestions

This teriyaki chicken shines over steamed jasmine or brown rice. For a low-carb option serve with spiralized zucchini or a bed of stir-fried vegetables. Add a handful of steamed broccoli or edamame for both color and crunch.

Creative Twists

Skinless chicken thighs can substitute for breasts and will be even more succulent. Coconut aminos work instead of soy sauce for a gluten-free alternative. If you have no rice vinegar try using apple cider vinegar in half the amount for a similar tang.

This crockpot teriyaki chicken is truly as easy as it is satisfying. Try making a double batch—you’ll be glad to have leftovers!

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work well and may result in even juicier, more flavorful results.

→ How can I thicken the sauce?

After cooking, transfer sauce to a pan and simmer with a cornstarch slurry until thickened.

→ What sides pair best with this dish?

Steamed rice, noodles, or stir-fried vegetables are great choices to complement the flavors.

→ Is it possible to freeze leftovers?

Yes, store cooled chicken with sauce in airtight containers and freeze for up to 2 months.

→ Can I prepare this meal ahead of time?

Combine all ingredients in the crockpot insert the night before, refrigerate, and start cooking the next day.