Description
Dump and Go Crockpot Teriyaki Chicken makes weeknights a breeze! Just toss ingredients in the slow cooker for juicy chicken and a rich, savory sauce.
Ingredients
Scale
- Main Players:
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup low sodium soy sauce (or tamari for gluten-free)
- Teriyaki Flavor Boosters:
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1 tsp sesame oil (for finishing)
- Thickeners & Finishers:
- 2 tbsp cornstarch
- 2 tbsp cold water
- Optional Add-Ins:
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
- Pinch of red pepper flakes (for heat)
Instructions
- Prep the Crockpot:: First things first, grab your trusty slow cooker. I usually give mine a quick spray with cooking oil, just to be safe, though honestly, with all that sauce, things rarely stick. This is where the “dump” part of the “Dump and Go Crockpot Teriyaki Chicken” really shines; no fussing about, just get it ready for action.
- Combine the Sauce:: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated fresh ginger, and minced garlic. Give it a good whisk until everything is nicely combined. I love how the kitchen starts to smell amazing even at this stage, a promise of deliciousness to come. Don’t forget any ingredients here, that’s where I always mess up!
- Add Chicken & Sauce:: Place the boneless, skinless chicken thighs directly into the slow cooker. Pour that beautiful teriyaki sauce mixture right over the chicken. Make sure the chicken is mostly submerged. This ensures every piece gets infused with that sweet and savory goodness as it cooks slowly. Sometimes I give the crockpot a little shimmy to make sure the sauce distributes, lol.
- Cook It Low & Slow:: Pop the lid on and set your slow cooker to LOW for 3-4 hours or HIGH for 2-3 hours. The exact time can vary a bit depending on your specific crockpot, so keep an eye on it. You want the chicken to be tender enough to shred easily with a fork. Honestly, the waiting is the hardest part, but the aroma will make your mouth water!
- Thicken the Sauce:: Once the chicken is cooked, carefully remove it from the slow cooker and set it aside. In a small bowl, whisk together the cornstarch with a couple tablespoons of cold water until smooth. Pour this slurry into the hot sauce in the crockpot, whisking constantly. Let it cook on HIGH for another 15-20 minutes, or until the sauce has thickened to your liking. This step is crucial for that gorgeous, glossy teriyaki texture.
- Shred & Serve:: Shred the cooked chicken using two forks – it should be super tender! Return the shredded chicken to the thickened teriyaki sauce in the crockpot and stir to coat everything evenly. Drizzle with a tiny bit of sesame oil for a final aromatic touch. This Dump and Go Crockpot Teriyaki Chicken is now ready to make your dinner dreams come true!