Dump and Go Crockpot Teriyaki Chicken Recipe

Name: Dump and Go Crockpot Teriyaki Chicken Recipe
Prep time: 15 minutes
Cook time: 300 minutes
Total time: 315 minutes
Yield: 6
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; ½ cup low-sodium soy sauce; ¼ cup honey; ¼ cup rice vinegar (or apple cider vinegar); 1 tbsp sesame oil (optional, for depth of flavor); 2–3 garlic cloves, minced; 1 tsp grated fresh ginger (or ½ tsp ground ginger); ¼ cup water; 1 tbsp cornstarch + 1 tbsp water (for thickening, optional); Sesame seeds and chopped green onions (for garnish)

By: RILEY

Published: January 01, 2025

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why make this recipe

Dump and Go Crockpot Teriyaki Chicken is perfect for busy days. You can just throw everything into the slow cooker, and it does all the work for you. The sauce is sweet, savory, and packed with flavor. Plus, it’s a healthy meal option that your whole family will enjoy!

how to make Dump and Go Crockpot Teriyaki Chicken

Ingredients:

1.5–2 lbs boneless, skinless chicken breasts or thighs
½ cup low-sodium soy sauce
¼ cup honey
¼ cup rice vinegar (or apple cider vinegar)
1 tbsp sesame oil (optional, for depth of flavor)
2–3 garlic cloves, minced
1 tsp grated fresh ginger (or ½ tsp ground ginger)
¼ cup water
1 tbsp cornstarch + 1 tbsp water (for thickening, optional)
Sesame seeds and chopped green onions (for garnish)

Directions:

Dump Everything In: Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
Cook: On Low for 4–5 hours or High for 2–3 hours until the chicken is tender and easily shredded.
Shred Chicken: Remove the chicken, shred with two forks, and return it to the crockpot.
Thicken Sauce (Optional): Mix cornstarch and water, stir into the crockpot. Let cook uncovered for 15–20 more minutes to thicken.
Serve: Over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.

how to serve Dump and Go Crockpot Teriyaki Chicken

Serve your Teriyaki Chicken over a bed of fluffy rice or noodles. You can also add steamed vegetables for a complete meal. Don’t forget to sprinkle some sesame seeds and green onions on top for a nice touch!

how to store Dump and Go Crockpot Teriyaki Chicken

Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can reheat it in the microwave or on the stove until hot.

tips to make Dump and Go Crockpot Teriyaki Chicken

Make sure to use low-sodium soy sauce to keep it healthier.
For extra flavor, marinate the chicken in the sauce for a few hours before cooking, if you have the time.
Adjust the amount of honey to suit your taste.

variation

You can add vegetables like bell peppers or broccoli to the crockpot for added nutrients. Just throw them in with the chicken and sauce at the beginning. You can also use different cuts of chicken like drumsticks or thighs if you prefer them.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just be sure to cook it longer, as it will take more time to become tender.

Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or a tamari alternative to make it gluten-free.

Is it possible to make this recipe without honey?
Absolutely! You can substitute honey with maple syrup or brown sugar for a different flavor.

Dump and Go Crockpot Teriyaki Chicken Recipe

A simple and flavorful slow-cooker recipe for Teriyaki Chicken that’s perfect for busy days.

Prep Time 15 minutes

Cook Time 300 minutes

Total Time 315 minutes

By: Riley
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 6 Servings
Dietary: None

Ingredients

01 1.5–2 lbs boneless, skinless chicken breasts or thighs
02 ½ cup low-sodium soy sauce
03 ¼ cup honey
04 ¼ cup rice vinegar (or apple cider vinegar)
05 1 tbsp sesame oil (optional, for depth of flavor)
06 2–3 garlic cloves, minced
07 1 tsp grated fresh ginger (or ½ tsp ground ginger)
08 ¼ cup water
09 1 tbsp cornstarch + 1 tbsp water (for thickening, optional)
10 Sesame seeds and chopped green onions (for garnish)

Instructions

Step 01

1. Dump everything into the crockpot: Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water.

Step 02

2. Cook on Low for 4–5 hours or High for 2–3 hours until the chicken is tender and easily shredded.

Step 03

3. Remove the chicken, shred with two forks, and return it to the crockpot.

Step 04

4. For a thicker sauce (optional): Mix cornstarch and water, stir into the crockpot and let cook uncovered for 15–20 more minutes.

Step 05

5. Serve over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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