Dump And Go Crockpot Teriyaki Chicken Recipe

Tender, glazed, and bursting with sweet-savory Japanese flavors, Crockpot Teriyaki Chicken is the ultimate hands-off meal with an addictive twist. This effortless dish features juicy chicken pieces slow-cooked in a homemade teriyaki sauce made with soy sauce, honey, ginger, and garlic, all reduced to sticky, glossy perfection. It’s the kind of dinner that fills the whole house with incredible aromas and draws everyone straight to the table.

Each bite delivers a mouthwatering combination of textures—fall-apart tender chicken, silky sauce, and perfectly balanced with sweet, salty, and garlicky notes. Whether you’re cooking for a busy weeknight or meal prepping for the week, this chicken is as easy to make as it is to devour. Add your favorite sides like steamed rice, stir-fried vegetables, sesame seeds, or sliced scallions for a colorful, customizable meal that feels like authentic Japanese takeout.

Why You’ll Love This Crockpot Teriyaki Chicken

Set-it-and-forget-it simplicity: The slow cooker does all the work while you go about your day.
Better than takeout: Homemade teriyaki sauce tastes fresher and more authentic than bottled versions.
Incredibly tender: Low and slow cooking makes the chicken melt-in-your-mouth tender every time.
Budget-friendly: Uses affordable chicken and simple pantry ingredients to create restaurant-quality flavors.
Perfect for meal prep: Makes plenty of servings that taste even better reheated throughout the week.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Crockpot Teriyaki Chicken, having the right tools on hand will make everything smoother—from prep to clean-up.

Essential Tools & Why You Need Them:

6-Quart Slow Cooker (Crockpot)
This is the MVP of the recipe. It provides enough space for all the chicken and ensures even, gentle cooking throughout the day.

Small Mixing Bowl
Essential for whisking together the teriyaki sauce ingredients before adding to the crockpot.

Whisk
Perfect for combining the sauce ingredients smoothly without lumps.

Sharp Knife & Cutting Board
For cutting chicken into uniform pieces and mincing garlic and ginger efficiently.

Measuring Cups & Spoons
Precision matters—especially for the soy sauce and honey ratios to achieve authentic teriyaki flavor balance.

Small Saucepan (optional)
Best for reducing and thickening the sauce at the end if you want an extra-glossy glaze.

Tongs or Slotted Spoon
Ideal for removing chicken from the crockpot without breaking apart the tender pieces.

Having these items prepped and within reach makes the cooking process seamless and safe.

Preparation Tips

Use boneless, skinless chicken thighs for the most tender, flavorful results—they don’t dry out like breasts.
Cut chicken into uniform pieces for even cooking—about 2-inch chunks work perfectly.
Don’t add cornstarch at the beginning—add it at the end to thicken the sauce without making it gummy.
Remove excess liquid before thickening if there’s too much—reserve it and add back gradually for perfect consistency.
Let the sauce reduce properly after cooking for that signature sticky, glossy teriyaki glaze.
Broil for 2–3 minutes at the end for caramelized edges if you want extra char and color.

These small touches make a big difference in taste, texture, and presentation.

Ingredients for This Crockpot Teriyaki Chicken

Here’s everything you’ll need to bring this bold, flavor-packed chicken to life. Most of the ingredients are Asian pantry staples, making it both authentic and accessible.

For the Teriyaki Chicken:

2 lbs boneless, skinless chicken thighs (or breasts)
½ cup soy sauce
½ cup water
⅓ cup honey
¼ cup brown sugar
3 tablespoons rice vinegar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
½ teaspoon red pepper flakes (optional)
3 tablespoons cornstarch
3 tablespoons cold water

For Serving:

4 cups cooked white rice (jasmine or short-grain)
2 tablespoons sesame seeds
3 scallions, sliced
Steamed broccoli or stir-fried vegetables

Optional Garnishes:

Extra sesame seeds
Sliced scallions
Fresh cilantro
Pickled ginger
Sriracha or chili oil
Lime wedges

Everything in this list balances sweetness and savory depth—the homemade teriyaki sauce creates incredible flavor while keeping the chicken incredibly moist. The garnishes are optional but give the dish an authentic, restaurant-quality finish.

Step 1: Prepare the Chicken

Cut the chicken thighs into 2-inch pieces, trimming any excess fat. Place the chicken pieces in the bottom of your slow cooker. You don’t need to brown them first—they’ll cook perfectly in the sauce.

Step 2: Make the Teriyaki Sauce

In a small mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using). Whisk until the honey and brown sugar are fully dissolved and the sauce is smooth.

Step 3: Add Sauce and Cook

Pour the teriyaki sauce over the chicken pieces in the slow cooker, making sure all the chicken is coated. Cover with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. The chicken should be tender and easily shred with a fork when done.

Step 4: Thicken the Sauce

Once the chicken is cooked, remove it from the slow cooker using tongs or a slotted spoon and set aside on a plate. If there’s excess liquid, you can remove some (reserve it in case you need to thin the sauce later). In a small bowl, whisk together the cornstarch and cold water to create a slurry. Turn the slow cooker to HIGH and stir in the cornstarch slurry. Let it cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens to a glossy, syrupy consistency.

Step 5: Combine and Glaze

Return the chicken to the slow cooker and toss gently to coat with the thickened teriyaki glaze. Let it cook for another 5 minutes so the chicken absorbs the sauce. For extra caramelization, you can transfer the chicken to a baking sheet and broil on high for 2–3 minutes, watching carefully to prevent burning.

Step 6: Serve

Divide the cooked rice among serving bowls or plates. Top with generous portions of the teriyaki chicken and drizzle with extra sauce from the crockpot. Garnish with sesame seeds and sliced scallions. Serve with steamed vegetables on the side. Enjoy immediately while hot and glossy.

Notes

Chicken Cut Options: Boneless chicken thighs stay juicier, but breasts work too. If using breasts, reduce cooking time slightly and check for doneness at 3–4 hours on LOW.

Make It Spicier: Add an extra teaspoon of red pepper flakes or stir in 1–2 tablespoons of sriracha to the sauce.

Vegetable Additions: Add sliced bell peppers, snap peas, or pineapple chunks during the last hour of cooking for a complete one-pot meal.

Watch Out for These Mistakes While Cooking

Adding cornstarch at the beginning: Cornstarch breaks down during long cooking. Always add it at the end to thicken.
Using chicken breasts exclusively: Breasts dry out more easily than thighs. If using breasts, reduce cooking time and monitor closely.
Not whisking the cornstarch slurry: Lumpy cornstarch won’t dissolve properly. Always whisk thoroughly before adding.
Overcooking the chicken: Even in a slow cooker, chicken can become tough if cooked too long. Stick to recommended times.
Skipping the thickening step: Without thickening, the sauce is too thin and won’t coat the chicken properly.
Lifting the lid too often: Each time you lift the lid, you add 15–20 minutes to cooking time. Keep it closed.
Not reducing the sauce enough: The sauce should be thick and glossy, not watery. Let it reduce until it coats a spoon.
Forgetting to taste and adjust: Soy sauce brands vary in saltiness. Always taste the finished sauce and adjust if needed.

What to Serve With Crockpot Teriyaki Chicken?

This flavorful, saucy chicken is satisfying on its own, but pairing it with the right sides can elevate it into a complete Asian-inspired feast. Whether you’re going traditional or creative, there’s a side dish for every preference.

8 Delicious Recommendations:

Steamed White Rice
Fluffy jasmine or short-grain rice is essential for soaking up every drop of that sticky teriyaki sauce.

Fried Rice
Egg fried rice with vegetables turns this into a complete one-plate meal with extra flavor.

Stir-Fried Vegetables
Broccoli, snap peas, carrots, and bell peppers add color, crunch, and nutrition.

Asian Cucumber Salad
Cool, tangy cucumber slices with rice vinegar refresh the palate between bites.

Edamame
Simple steamed edamame with sea salt offers a healthy, protein-rich side.

Egg Rolls or Spring Rolls
Crispy rolls with sweet chili sauce add a delightful textural contrast.

Miso Soup
Light, warming soup provides a comforting start to the meal.

Fortune Cookies or Mochi (for dessert)
A sweet, light finish that cleanses the palate after the savory main course.

These pairings help round out the meal and bring a restaurant-level feel to your dinner table.

Storage Instructions

Crockpot Teriyaki Chicken is perfect for meal prep—and it stores beautifully.

How to Store:

Refrigerator: Let the chicken cool completely, then transfer to airtight containers with the sauce. It will keep in the fridge for up to 4 days.

Freezer: Freeze the chicken with sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Stovetop: Reheat in a skillet over medium heat for 5–7 minutes, adding a splash of water if the sauce seems too thick.

Microwave: Heat individual portions on high power for 2–3 minutes, stirring halfway through.

Slow Cooker: Return to the slow cooker on LOW for 1–2 hours if reheating a large batch.

Always ensure internal temperature reaches 165°F (74°C) when reheating chicken.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	380
Protein	32g
Carbohydrates	42g
Dietary Fiber	1g
Sugar	24g
Total Fat	8g
Saturated Fat	2g
Unsaturated Fat	5g
Trans Fat	0g
Cholesterol	95mg
Sodium	1040mg

This dish delivers a satisfying balance of protein, carbs, and fats—perfect for a hearty lunch or dinner with sustained energy.

Frequently Asked Questions

1. Can I make Crockpot Teriyaki Chicken ahead of time?
Absolutely. Make it up to 2 days ahead and refrigerate. The flavors actually improve as they meld together overnight.

2. Can I use frozen chicken?
Yes, but increase cooking time by 1–2 hours on LOW. For food safety, ensure the chicken reaches 165°F internal temperature.

3. Is this dish very sweet?
Teriyaki sauce has a characteristic sweet-savory balance. You can reduce the honey and brown sugar if you prefer less sweetness.

4. Can I make this without a slow cooker?
Definitely. Simmer everything in a covered pot on the stovetop over low heat for 45–60 minutes, then thicken the sauce.

5. What can I substitute for rice vinegar?
Use apple cider vinegar or white wine vinegar. The flavor will be slightly different but still delicious.

6. Can I double this recipe for a larger group?
Yes, but make sure your slow cooker is large enough (at least 8 quarts). All ingredients scale up easily.

7. Can I add vegetables to the slow cooker?
Add quick-cooking vegetables like bell peppers or snap peas during the last hour. Broccoli works best steamed separately.

8. How do I get that caramelized, sticky glaze?
After thickening the sauce, broil the chicken on a baking sheet for 2–3 minutes, brushing with extra sauce for that restaurant-style finish.

Conclusion

Crockpot Teriyaki Chicken is the ultimate combination of effortless convenience and incredible flavor—all slow-cooked into one tender, satisfying dish. With its melt-in-your-mouth chicken and sticky-sweet teriyaki glaze, it’s everything you love about Japanese cuisine, made simple enough for any busy day.

Perfect for weeknight dinners, meal prep, or feeding a crowd, this teriyaki chicken is as versatile as it is delicious. Plus, with endless side dish options, it never gets boring. So grab your slow cooker and make dinner something everyone looks forward to.