Looking for a no-fuss dinner that still feels satisfying and flavorful? This Dump and Go Crockpot Teriyaki Chicken is the answer. You simply add the ingredients to your slow cooker, set it, and let time do the heavy lifting. No browning. No multiple pots. Just one dish that gives you juicy, shredded teriyaki chicken by dinner time. It’s a dependable option for busy families, meal preppers, or anyone craving a homemade dish with minimal effort.
Table of Contents
Why You’ll Love This Recipe
What sets this recipe apart is how effortlessly it delivers big flavor. There’s no need for stovetop prep. You won’t be reaching for extra pans or sautéing anything. Just place your chicken in the crockpot, whisk a few simple ingredients into a sauce, and pour it in.
The end result is a warm, sweet, and savory teriyaki chicken that’s versatile enough for rice bowls, noodles, or lettuce wraps. It’s great for meal prep too, since it stores and reheats beautifully. Whether you’re cooking for picky eaters or just want something quick and comforting, this one’s a keeper.
Ingredients You’ll Need
Boneless, Skinless Chicken Breasts (2 lbs)
These cook until perfectly tender in the crockpot and shred easily. You can swap in boneless thighs if you want more richness.
Low-Sodium Soy Sauce (1 cup)
This is the foundation of the sauce. It adds savory depth without being overly salty. Tamari is a great gluten-free option.
Brown Sugar (1/2 cup)
Gives the teriyaki sauce its signature sweetness. Choose light or dark brown sugar depending on how bold you want the flavor.
Pineapple Juice (1/2 cup)
Adds natural sweetness and a little acidity that helps balance the soy sauce and sugar.
Minced Garlic (1 tablespoon)
Essential for flavor. Adds that unmistakable umami base that makes the sauce taste complete.
Minced Ginger (1 tablespoon)
Brings brightness and a bit of spice that helps round out the flavor.
Cornstarch (1 tablespoon, optional)
Thickens the sauce during the final cooking stage if you want a more traditional teriyaki glaze.
Green Onions (1/4 cup, sliced)
Used as garnish. Adds freshness and color when serving.
Sesame Seeds (2 tablespoons)
Optional but recommended. They offer crunch and a finished look.
How to Make Dump and Go Crockpot Teriyaki Chicken
The name says it all. Everything gets dumped into the crockpot, and you go on with your day. The chicken slowly simmers in the homemade teriyaki sauce, becoming soft and juicy as it absorbs the sweet-savory flavors.
No constant checking, stirring, or flipping required. At the end, a quick cornstarch slurry can be stirred in to thicken the sauce. Just shred the chicken and serve. It’s as hands-off as cooking gets.
Step-by-Step Instructions
Step 1: Add Chicken to the Crockpot
Lay the chicken breasts in the crockpot. Keep them in a single layer to ensure even cooking.
Step 2: Make the Teriyaki Sauce
Whisk together the soy sauce, brown sugar, pineapple juice, garlic, and ginger in a bowl. Mix until smooth.
Step 3: Pour Sauce Over Chicken
Cover the chicken with the sauce mixture, making sure it’s coated evenly.
Step 4: Cook on Low Heat
Place the lid on the crockpot and cook on the low setting for 7 hours. No stirring is needed.
Step 5: Optional Sauce Thickening
Combine the cornstarch with a little water to form a slurry. Stir it into the crockpot during the last 30 minutes to thicken the sauce.
Step 6: Shred the Chicken
Carefully remove the cooked chicken, then shred using two forks.
Step 7: Return Chicken to Sauce
Place the shredded chicken back in the crockpot. Stir to coat it fully in the sauce.
Step 8: Garnish and Serve
Top with green onions and sesame seeds. Serve hot over rice, noodles, or your favorite base.
Helpful Tips
To avoid a runny sauce, don’t overcrowd the crockpot and use the thickening slurry if needed. Keep the chicken in a single layer to ensure even cooking and tenderness.
Want to spice it up? A little chili paste or red pepper flakes adds heat. You can also throw in chopped bell peppers or snow peas during the last hour for a complete one-pot meal.
Details
Flavor: Sweet and savory with a mild tang
Texture: Tender shredded chicken in a silky sauce
Occasion: Weeknight meals, prep-ahead lunches, casual dinners
Prep Time: 10 minutes
Cook Time: 7 hours
Thickening Time: 30 minutes
Total Time: 7 hours 30 minutes
Notes
Chicken thighs will give you a juicier, more flavorful outcome, while breasts are lean and shred easily. For a lower sugar version, reduce the brown sugar slightly or use a touch of honey. This recipe also freezes well, making it a smart choice for bulk cooking.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 30 g |
| Protein | 35 g |
| Fat | 8 g |
| Sugar | 10 g |
Frequently Asked Questions
Can teriyaki chicken be cooked without browning the chicken first?
Yes, browning isn’t needed. The slow cooker allows the chicken to cook gently while soaking up all the sauce flavors.
What type of chicken works best for dump and go teriyaki chicken?
Boneless, skinless breasts are great for this dish. Thighs can be used if you prefer more richness and moisture.
How do you keep crockpot teriyaki chicken from becoming watery?
Stick to the recommended chicken quantity and layer placement. Adding a cornstarch slurry helps achieve a thicker sauce.
Can dump and go teriyaki chicken be used for meal prep?
Definitely. This recipe stores well in the fridge and freezer, and it reheats easily for quick lunches or dinners.
Storage Instructions
Store leftovers in the refrigerator in an airtight container for up to four days. To freeze, allow the chicken to cool, then place it in a freezer-safe bag or container. It can be frozen for up to two months.
Reheat gently in the microwave or in a saucepan with a splash of water to loosen the sauce.
Print
Dump and Go Crockpot Teriyaki Chicken | Easy Weeknight Favorite
- Total Time: 7 hours 30 minutes
- Yield: 4 servings 1x
Description
An easy slow cooker teriyaki chicken recipe made with simple ingredients and no need to brown beforehand. Perfect for busy weeknights or meal prep.
Ingredients
2 lbs Boneless, skinless chicken breasts
1 cup Low-sodium soy sauce (or tamari)
1/2 cup Brown sugar
1/2 cup Pineapple juice
1 tablespoon Minced garlic
1 tablespoon Minced ginger
1 tablespoon Cornstarch (optional)
1/4 cup Green onions, sliced
2 tablespoons Sesame seeds
Instructions
1. Place chicken in a single layer in the crockpot.
2. Whisk soy sauce, pineapple juice, brown sugar, garlic, and ginger together.
3. Pour sauce evenly over chicken.
4. Cover and cook on low for 7 hours.
5. Mix cornstarch with water and stir in during the last 30 minutes, if desired.
6. Shred chicken using forks.
7. Return shredded chicken to the pot and stir to coat.
8. Sprinkle with green onions and sesame seeds before serving.
Notes
Substitute thighs for richer flavor.
Adjust sweetness by using less sugar or honey.
Add vegetables like bell peppers during the last hour.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
Conclusion
Dump and Go Crockpot Teriyaki Chicken is one of those set-it-and-forget-it meals that fits perfectly into a busy schedule. With minimal effort, you get a comforting, delicious dish that’s great for family dinners or weekly meal prep. Try it once, and you’ll keep coming back to its easy, rewarding flavor.