Dump and Go Crockpot Teriyaki Chicken
A cozy, hands-off dinner featuring tender shredded chicken in a sticky-sweet teriyaki sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs Thighs are juicier and more forgiving.
- 1 cup low-sodium soy sauce Balances salt and lets the sweetness shine.
- 1/2 cup brown sugar Adds depth and caramel notes; substitute with honey or coconut sugar for a different twist.
- 1/4 cup rice vinegar Brightens the sauce; lemon juice is a possible substitute.
- 1/4 cup water Helps thin the sauce for even cooking.
- 3 cloves garlic, minced Aromatic and soulful.
- 2 tablespoons fresh ginger, grated Adds warmth; 1 teaspoon ground ginger can be used.
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry) To thicken at the end.
- 2 green onions, sliced for garnish Adds a fresh bite.
- Sesame seeds, for garnish Optional but lovely.
- Red pepper flakes, to taste For a subtle kick.
Instructions
Preparation
- In the bottom of your crockpot, whisk together the soy sauce, brown sugar, rice vinegar, water, garlic, and ginger until the sugar dissolves and the mixture smells fragrant.
- Lay the chicken breasts or thighs into the sauce and spoon a little over the top so each piece is coated.
Cooking
- Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours, until the chicken is tender and easily shredded with two forks.
- Remove the chicken to a cutting board and shred with two forks.
- Turn the crockpot to high and stir in the cornstarch slurry. Let the sauce bubble and thicken for 5 to 10 minutes until glossy and clingy.
- Return the shredded chicken to the crockpot, stir to coat, and let it sit for a few minutes so the flavors marry.
Serving
- Serve hot over steamed rice, soba noodles, or in warmed tortillas for a playful twist. Garnish with sliced green onions and sesame seeds.
Notes
For a festive meal, add pineapple chunks in the last hour for a Hawaiian-inspired tang. Make it a healthy option by serving in butter lettuce cups with shredded carrots and cucumber ribbons. Swap chicken for firm tofu for a vegetarian take. Love spice? Stir in Sriracha or sambal oelek or sprinkle red pepper flakes at the end. If you prefer a smokier flavor, finish with a dash of toasted sesame oil when serving.