Dump and Go Crockpot Teriyaki Chicken: A Flavor-Packed, Effortless Meal

Hey there, food lovers! Are you ready to dive into a dish that’s so simple, yet so packed with flavor that you’ll be counting down the days until you can make it again? If you’re anything like me, you probably have days when life gets a little hectic—whether it’s work commitments, chaperoning the kids’ activities, or simply managing your never-ending to-do list. On days like these, I turn to my trusty Crockpot, and oh boy, do I have a winner for you!

Let me introduce you to my Dump and Go Crockpot Teriyaki Chicken! This dish is everything you want in a weeknight meal: it’s effortless, flavorful, and best of all, it requires minimal prep. Just toss everything into your slow cooker, let it do its magic, and voilà, you have a wholesome, delicious dinner with easy clean-up. Trust me, this is the type of recipe that brings everyone to the table, and it will definitely have your family and friends raving about your culinary skills.

In this blog post, I’m excited to guide you through every step and share some of my best tips and tricks along the way. From the moment you turn on the slow cooker, the aromas of soy sauce, ginger, and garlic will fill your home, making it nearly impossible not to enthusiastically anticipate dinner time. And the best part? You can customize the sweetness, level of spice, and even serve it with a variety of sides—all of which I’m eager to explore with you!

So grab your apron, and let’s get cooking!

Personal Story

Ah, teriyaki chicken—a dish that holds a special place in my culinary heart! I can still vividly recall the time I tried my hand at it for the first time during college. I had just moved into my tiny apartment, not much bigger than a shoebox, and I was determined to make a dinner that would impress my friends. After brainstorming, I remembered how my grandmother would whip up a flavorful chicken teriyaki for family dinners. It was always a hit, and I was desperate to recreate that magic.

Armed with a flimsy recipe and a lot of enthusiasm, I attempted my version, but boy, did it go sideways! I accidentally dumped in double the amount of soy sauce, leaving it far saltier than intended and almost inedible. My friends laughed, and we ended up ordering takeout instead. Fast forward to now, after some trial and error (let’s be honest, a lot of trial and error!), I’ve honed my own delightful take on teriyaki chicken, this time with a fail-proof recipe perfect for busy cooks. This Dump and Go version is seriously foolproof, ensuring you won’t have a salty disaster on your hands!

Ingredients

Gathering the right ingredients is essential to making this delightful Crockpot Teriyaki Chicken. Let’s take a closer look at what you’ll need:

• Boneless, Skinless Chicken Thighs
• Tender and juicy, chicken thighs pack more flavor than breasts. You can certainly opt for chicken breasts if you prefer a leaner option, but remember to adjust the cooking time as they cook faster.
• Soy Sauce
• The backbone of our teriyaki sauce, soy sauce adds that beloved umami flavor. If you’re looking for a lower-sodium alternative, check out reduced-sodium soy sauce, which still offers great flavor but with less salt content.
• Honey
• This natural sweetener balances the soy sauce’s saltiness. For a vegan alternative, you could swap it for maple syrup or agave nectar.
• Rice Vinegar
• Adding brightness and acidity, rice vinegar keeps our sauce from feeling too heavy. Substitute with apple cider vinegar if that’s what you have on hand, though it may impart a slightly different flavor.
• Garlic
• Freshly minced garlic infuses our dish with flavor. If you’re in a pinch, garlic powder works as a substitute, but fresh is always best!
• Ginger
• Fresh ginger gives a lovely warmth. You can use ginger paste for convenience, but fresh contains a more intense flavor.
• Cornstarch
• This creates a delightful slurry that thickens our sauce at the end of cooking. If you need a gluten-free option, arrowroot powder is a fantastic substitute!
• Green Onions
• These vibrant little guys bring a pop of freshness and color to our dish. You can also use shallots if green onions are not available.
• Sesame Seeds
• Not only do they add an appealing crunch, but they also amp up the teriyaki flavor. You can toast them lightly for an even richer nutty flavor.

Step-by-Step Instructions

Now that we have our ingredients, let’s dive into the magic of making this incredibly easy and delicious Dump and Go Crockpot Teriyaki Chicken!

Step 1: Prepare the Chicken

Start with 2 to 3 pounds of boneless, skinless chicken thighs. If they’re frozen, no worries! You can still cook them in the Crockpot; just extend the cooking time by about 1–2 hours. Place the chicken thighs directly into your slow cooker.

Step 2: Mix the Sauce

In a separate bowl, combine ½ cup of soy sauce, ⅓ cup of honey, ¼ cup of rice vinegar, 3 cloves of minced garlic, and 1 tablespoon of minced fresh ginger. Whisk this mixture together until it’s well combined. (Pro Tip: You can also just dump everything into the slow cooker without mixing, but this method guarantees every piece of chicken is coated evenly!)

Step 3: Pour and Cook

Pour the sauce evenly over the chicken in the Crockpot. Make sure each thigh is covered, so they soak up that delicious flavor. Now, set your slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. (Chef Hack: It’s best to cook on low for maximum tenderness, but don’t stress if you’re short on time!)

Step 4: Thicken the Sauce

When the cooking time is up, remove the chicken (it will be SO tender!) and place it on a cutting board. In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Pour this into the remaining liquid in the slow cooker and stir well. Set your slow cooker to high and let it cook for 10-15 minutes until the sauce thickens. (Chef Insight: This is a great moment to prepare your rice or any side you’ll be serving with the dish!)

Step 5: Shred and Serve

Once your sauce is thickened, shred the chicken with two forks. Return that beautiful, savory shredded chicken to the slow cooker and toss it in the sauce to ensure every bit is coated.

Step 6: Final Touches

Sprinkle with sliced green onions and toasted sesame seeds right before serving. (Trust me, you want that added crunch and flavor!) Serve it over cooked rice, cauliflower rice, or noodles.

Voila! You’ve just made a comforting, scrumptious meal that everyone will love!

Serving Suggestions

When it comes to plating, presentation is key! I love serving my Crockpot Teriyaki Chicken over a generous scoop of steamed jasmine rice or fluffy white rice for that charming, classic touch. Alternatively, if you’re feeling health-conscious, opt for cauliflower rice or quinoa for a protein and fiber boost.

For an added burst of color and nutrition, toss some steamed broccoli or sliced bell peppers on the side—or stir them in at the tail end of the cooking process, so they cook lightly in that amazing teriyaki sauce.

Finish off with a shower of sesame seeds and some bright green onions for that Pinterest-worthy look. I love to serve this in bowls, making it easy for everyone to dig in—just like they do in their favorite Asian restaurants!

Recipe Variations

Let’s get creative, shall we? Here are a few fun variations you can try with this recipe:

1. Spicy Teriyaki Chicken: If you love heat, add red pepper flakes or slices of fresh jalapeño to the sauce! The spice pairs beautifully with the sweetness of the teriyaki.
2. Pineapple Teriyaki Chicken: Add 1 cup of pineapple chunks to the slow cooker for a fruity twist! Consider reducing the honey slightly to balance the sweetness.
3. Veggie-Packed Teriyaki: Toss in your choice of diced vegetables like bell peppers, snap peas, or carrots during the last hour of cooking. It’ll make it a one-pot delight!
4. Teriyaki Tofu: For a vegetarian/vegan version, swap chicken for firm tofu! Just make sure to press out excess moisture, and cut it into cubes before adding it to the sauce.
5. Teriyaki Meatballs: Swap the chicken for pre-made meatballs (beef, turkey, or chicken). Just ensure they are fully cooked before serving.

Chef’s Notes

As cooking tends to do, my Crockpot Teriyaki Chicken recipe has evolved over the years. I started by trying to make things from scratch while a college student, with varied success rates. I’ve learned to balance flavors through a combination of sweet, salty, and savory elements. On my first attempts, I often got so into the spirit of experimentation that I added bizarre sauces like ketchup (it did not end well, ha!), but each misstep taught me something valuable. Now, I’m all about ease and flavor without sacrificing quality.

This recipe is a celebration of those every-day kitchen adventures, capturing the ease of a dump-and-go style while still delivering on taste. Whether you’re a seasoned chef or just starting, I promise this dish will earn you accolades. The best kitchen stories happen in the footprints of trial and error, and what matters is that we share our successes with each other!

FAQs and Troubleshooting

1. Can I use frozen chicken for this recipe?

Absolutely! Just expect to add an extra hour or two to the cooking time, depending on your slow cooker.

2. My sauce is too salty—what did I do wrong?

It’s likely that either the type of soy sauce used was too salty or the quantity used in relation to the chicken was off. In the future, go for reduced-sodium soy sauce or balance with a splash more honey or vinegar.

3. How can I make this dish gluten-free?

To make it gluten-free, simply swap regular soy sauce for a gluten-free alternative, like tamari. Check your cornstarch brand to ensure it’s gluten-free as well!

4. Can I double the recipe?

Yes! Just make sure your slow cooker has enough capacity. The cooking time might need a slight extension if you double the amount of chicken.

Nutritional Info

This Crockpot Teriyaki Chicken is not just delicious, but it’s also nutritious! Here’s a rough nutritional breakdown for a serving (based on a 4-ounce serving size):

• Calories: 300
• Protein: 30g
• Carbohydrates: 30g
• Fat: 7g
• Fiber: 1g
• Sugar: 8g (note: mainly from honey)

This is an estimate and can vary depending on your choice of ingredients. Serving it with rice or vegetables will also alter the nutritional values, so feel free to adjust accordingly!

Final Thoughts

And there you have it—my Dump and Go Crockpot Teriyaki Chicken that’s sure to bring a smile to your face and warmth to your heart. I hope you’ll find as much joy in making it as I do! Cooking should be fun, not stressful, and this recipe embodies that philosophy perfectly.

Whether it’s a casual weeknight dinner or a delightful weekend feast, this dish fits the bill. Don’t forget to take a moment to enjoy the aromas wafting through your kitchen, and give yourself a little pat on the back for creating something truly scrumptious.

If you give this recipe a try, drop a comment and let me know how it turned out. I can’t wait to hear your kitchen adventures! Now, go ahead, grab those ingredients, and let’s make something delicious together!

— Chef Emily 🧑‍🍳✨

Print