I can still picture it: my tiny college apartment, the aroma of soy sauce and ginger filling the air, and a group of hungry, sleep-deprived students gathered around my rickety table. It was the night before our biggest exam, and I’d decided to try a new recipe – something ridiculously easy because, let’s face it, I had zero time. That’s when I discovered the magic of what I now call Easy Dump and Go Crockpot Teriyaki Chicken. It was a lifesaver then, and it’s still a lifesaver now for busy weeknights! Today, I’m sharing all my secrets for the most amazing Easy Dump and Go Crockpot Teriyaki Chicken you’ll ever make!
The Easiest Dinner Ever: Why You’ll Love This Recipe
Seriously, this recipe is my absolute go-to when I need a guaranteed win with minimal effort. We’re talking about throwing everything into a slow cooker, walking away, and coming back to a flavorful, tender chicken that everyone will devour. What’s not to love? Forget complicated stir-fries and fussy sauces; this is dinner simplified.
Why is it “Dump and Go?”
The name says it all! “Dump and Go” means you literally dump all the ingredients into your crockpot, give it a little stir, and let the slow cooker do its thing. No pre-cooking, no searing, no complicated steps. It’s perfect for busy weeknights, potlucks, or anytime you just want a delicious, home-cooked meal without spending hours in the kitchen. Trust me; you’ll become addicted to the ease!
The Perfect Blend of Sweet and Savory
Teriyaki is all about that beautiful balance of sweet and savory. This recipe delivers that in spades, thanks to a combination of soy sauce, brown sugar (or honey!), ginger, and garlic. The slow cooker allows these flavors to meld together beautifully, creating a rich and complex sauce that coats every piece of chicken. It’s seriously irresistible!
Ingredients You’ll Need for Crockpot Teriyaki Chicken
Okay, let’s talk ingredients. The beauty of this recipe is that you probably already have most of these things in your pantry! Here’s what you’ll need:
- Chicken Thighs or Breasts: I personally prefer boneless, skinless chicken thighs for their tenderness and flavor. They stay incredibly moist in the slow cooker. However, boneless, skinless chicken breasts work just as well if you prefer.
- Soy Sauce: This is the base of our teriyaki sauce. I recommend using low-sodium soy sauce to control the saltiness.
- Brown Sugar (or Honey): For that signature teriyaki sweetness! Brown sugar adds a lovely molasses-like depth, but honey is a great substitute if you’re looking for a slightly healthier option.
- Rice Vinegar: A touch of acidity to balance the sweetness and add a bit of tang.
- Sesame Oil: Adds a nutty, aromatic flavor that’s essential for authentic teriyaki. A little goes a long way!
- Garlic: Freshly minced is always best, but garlic powder will do in a pinch.
- Ginger: Freshly grated ginger adds a wonderful warmth and zing. Again, ginger powder can be used as a substitute if needed.
- Cornstarch: This is optional, but it helps to thicken the sauce at the end.
- Water: To create the cornstarch slurry.
- Sesame Seeds and Green Onions (for garnish): These add a beautiful finishing touch and a bit of extra flavor.
Step-by-Step: Making Your Crockpot Teriyaki Chicken
Alright, let’s get cooking! Don’t worry; this is so easy, it’s practically foolproof.
- Prep the Chicken: Pat the chicken dry with paper towels. This helps it to brown slightly (even in the slow cooker) and prevents it from becoming watery.
- Combine the Sauce Ingredients: In a large bowl, whisk together the soy sauce, brown sugar (or honey), rice vinegar, sesame oil, minced garlic, and grated ginger. Make sure everything is well combined.
- Add Chicken to Crockpot: Place the chicken in the bottom of your slow cooker.
- Pour Sauce Over Chicken: Pour the teriyaki sauce evenly over the chicken, making sure all the pieces are coated.
- Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it’s cooked through and easily shreds with a fork.
- Thicken the Sauce (Optional): If you want a thicker sauce, remove the chicken from the slow cooker and set aside. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the slow cooker and stir. Cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- Shred the Chicken: Shred the chicken with two forks and return it to the slow cooker to coat with the sauce.
- Serve: Serve the teriyaki chicken over rice, quinoa, or noodles. Garnish with sesame seeds and chopped green onions.
Tips and Tricks for Crockpot Teriyaki Chicken Success
Okay, here are a few of my insider tips to ensure your Easy Dump and Go Crockpot Teriyaki Chicken is absolutely perfect:
Chicken Choice Matters
While both chicken thighs and breasts work, I find that thighs stay much more tender and flavorful in the slow cooker. They also tend to be more forgiving if you accidentally overcook them slightly. If you’re using chicken breasts, keep a close eye on them to avoid them drying out. The internal temperature should reach 165°F (74°C).
Don’t Skip the Sesame Oil!
Seriously, this is a key ingredient for that authentic teriyaki flavor! It adds a nutty, aromatic note that really elevates the dish. Even a small amount makes a big difference.
Control the Sweetness
Teriyaki is traditionally sweet, but you can easily adjust the sweetness level to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar (or honey) or add a squeeze of lemon juice for extra tang.
Thickening the Sauce
Thickening the sauce with a cornstarch slurry is optional, but it creates a more visually appealing and flavorful dish. Be sure to whisk the cornstarch and water together well before adding it to the slow cooker to prevent lumps.
Don’t Overcook!
Overcooked chicken in the slow cooker can become dry and stringy. Check the chicken periodically with a fork. It’s done when it easily shreds.
Make it Ahead
This recipe is perfect for meal prepping! You can assemble the ingredients in the slow cooker the night before and store it in the refrigerator. Then, just pop it in the slow cooker in the morning and let it cook all day. Talk about convenient!
Spice it Up
If you like a little heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce. You could also add a minced jalapeño for a bit of extra kick.
Serving Suggestions and Variations
Okay, so you’ve got your delicious Easy Dump and Go Crockpot Teriyaki Chicken. Now what? Here are some of my favorite ways to serve it:
Classic Rice Bowls
This is the most classic and simple option. Serve the teriyaki chicken over a bed of fluffy rice (white, brown, or even cauliflower rice!) and garnish with sesame seeds and green onions. It’s a complete and satisfying meal.
Noodle Bowls
Swap the rice for noodles! Udon noodles, soba noodles, or even spaghetti noodles all work well. Toss the noodles with the teriyaki chicken and sauce for a delicious and easy noodle bowl.
Lettuce Wraps
For a lighter option, serve the teriyaki chicken in lettuce wraps. Use large lettuce leaves (like butter lettuce or romaine) as a “boat” and fill them with the chicken. Garnish with shredded carrots, chopped peanuts, and a drizzle of sriracha mayo.
Sliders or Sandwiches
Shredded teriyaki chicken makes a fantastic filling for sliders or sandwiches. Serve it on toasted buns with a dollop of coleslaw or a slice of pineapple for a tropical twist.
Salads
Add the teriyaki chicken to a salad for a protein-packed and flavorful meal. It pairs well with mixed greens, shredded cabbage, carrots, and a sesame ginger dressing.
Other Delicious Chicken Dishes
If you are craving other chicken dishes, try this BUTTER CHICKEN or maybe HONEY PEPPER CHICKEN PASTA or even this SLOW COOKER LEMON CHICKEN. So many great options to try!
For something with a bit of kick, try the Bang Bang Chicken Bowl! Or for a comforting casserole, check out this Forgotten Chicken and Rice Casserole. And if you’re in the mood for pasta, you can’t go wrong with Spicy Chicken Rigatoni.
Storing Leftover Crockpot Teriyaki Chicken
Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop. You can also freeze it for longer storage. Simply thaw it in the refrigerator overnight before reheating.
Final Thoughts: Your New Favorite Weeknight Dinner
So there you have it! My Easy Dump and Go Crockpot Teriyaki Chicken is truly a lifesaver on busy weeknights. It’s easy, delicious, and always a crowd-pleaser. I hope you give this recipe a try and discover just how simple and satisfying it is to make a home-cooked meal. Happy cooking!
What does ‘Dump and Go’ mean in the context of this recipe?
‘Dump and Go’ means you simply add all the ingredients to the crockpot, stir, and let the slow cooker do its work. There’s no pre-cooking or complicated steps involved.
Can I use chicken breasts instead of chicken thighs?
Yes, you can use boneless, skinless chicken breasts. However, the author prefers chicken thighs because they stay more tender and flavorful in the slow cooker. If using chicken breasts, monitor them closely to prevent them from drying out.
How can I adjust the sweetness of the teriyaki sauce?
To make the sauce less sweet, reduce the amount of brown sugar (or honey) or add a squeeze of lemon juice for extra tang.
How long can I store leftover Crockpot Teriyaki Chicken?
Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
Crockpot Teriyaki Chicken Perfection
Ingredients
Equipment
Method
- Pat the chicken dry with paper towels.
- In a large bowl, whisk together the soy sauce, brown sugar (or honey), rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
- Place the chicken in the bottom of your slow cooker.
- Pour the teriyaki sauce evenly over the chicken, ensuring all pieces are coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
- If desired, thicken the sauce: Remove the chicken from the slow cooker and set aside.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the slurry into the slow cooker and stir.
- Cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- Shred the chicken with two forks and return it to the slow cooker to coat with the sauce.
- Serve the teriyaki chicken over rice, quinoa, or noodles.
- Garnish with sesame seeds and chopped green onions.
