Dump and Go Crockpot Teriyaki Chicken: Weeknight Wonder (Print Version)
Dump and Go Crockpot Teriyaki Chicken makes busy weeknights a breeze. Tender chicken in a savory, sweet sauce with minimal effort. A family favorite!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 4-8 Hours minutes
Total Time: 14 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired, American
Dietary: Dairy-Free
# Ingredients:
→ Main Stars
01 -
Boneless, Skinless Chicken Thighs (2 lbs)
→ Teriyaki Sauce Essentials
02 -
Low-Sodium Soy Sauce (1/2 cup)
03 -
Brown Sugar, packed (1/4 cup)
04 -
Rice Vinegar (2 tbsp)
05 -
Garlic, minced (3-4 cloves)
06 -
Fresh Ginger, grated (1 tbsp)
07 -
Cornstarch (2 tbsp)
08 -
Cold Water (2 tbsp)
→ Finishing Touches
09 -
Sesame Oil (1 tsp)
10 -
Sesame Seeds (for garnish)
11 -
Green Onions, sliced (for garnish)
# Instructions:
01 -
First things first, grab your chicken thighs. I like to trim any excess fat, then cut them into roughly 1-inch bite-sized pieces. This helps them cook evenly and makes them easier to eat later. Honestly, I used to just toss them in whole, but trust me, taking a few extra minutes here saves you wrestling with big pieces later.
02 -
Now, let's make that glorious teriyaki sauce. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Give it a good whisk until the sugar mostly dissolves. You want it all combined, no sugar lumps hiding at the bottom! This is where all the magic happens, flavor-wise.
03 -
Time for the 'dump' part! Place your prepared chicken pieces into your slow cooker. Pour that beautiful teriyaki sauce right over the chicken, making sure everything is well coated. Give it a gentle stir to ensure every piece gets a hug from the sauce. I sometimes forget to stir, and then a few pieces miss out, oops!
04 -
Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for the low and slow method if I'm out for the day; it makes the chicken incredibly tender. When you come home, the smell is just... *chef's kiss*. Your kitchen will smell like an amazing Asian restaurant, without the bill!
05 -
Once the chicken is cooked through and super tender, it’s time to thicken that sauce. In a small bowl, whisk together the cornstarch with the cold water to create a slurry. Pour this into the crockpot, stir it in well, and let it cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. Don't rush this step; a thick sauce is a happy sauce!
06 -
Now for the grand finale! Once your sauce is glossy and thick, stir in the sesame oil. Ladle that glorious Dump and Go Crockpot Teriyaki Chicken over a bed of fluffy rice or noodles. Sprinkle generously with sesame seeds and fresh green onions. Take a moment to admire your handiwork – you just made something amazing with minimal fuss! I always sneak a bite right out of the pot, shhh.
# Notes:
01 -
Don't just dump cornstarch directly into the hot crockpot; always make a slurry with cold water first to avoid lumps. I learned that the hard way, trust me.
02 -
For the best flavor, use fresh ginger and garlic for this Dump and Go Crockpot Teriyaki Chicken. The powdered stuff works in a pinch, but the fresh aromatics elevate this dish so much.
03 -
Resist the urge to lift the lid too often during cooking! Every time you open it, your crockpot loses heat, adding about 20-30 minutes to the cooking time. Patience, my friend.
04 -
If your chicken is looking a little pale after cooking, you can broil it for 2-3 minutes in the oven (after it's out of the crockpot and sauce) to get a bit of caramelization. Just watch it like a hawk!
# Tools You'll Need:
01 -
Crockpot/Slow Cooker
02 -
Whisk
03 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: Approx. 350-450 kcal
Total Fat: Approx. 15-25g
Total Carbohydrate: Approx. 25-35g
Protein: Approx. 30-40g