Description
Dump and Go Crockpot Teriyaki Chicken delivers takeout-quality meals at home. Dump chicken and sauce into your slow cooker and walk away for tender, glazed chicken.
Ingredients
2 lbs boneless skinless chicken breasts or thighs
1/2 cup soy sauce (low-sodium recommended)
1/3 cup honey
1/4 cup water
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons cornstarch
2 teaspoons water for cornstarch slurry
Optional: 1 cup pineapple chunks, 1 bell pepper chopped, sesame seeds, sliced green onions
Instructions
1. In a mixing bowl, whisk together soy sauce, honey, water, rice vinegar, minced garlic, and ginger until the honey dissolves completely. This takes about 1 minute.
2. Place your chicken pieces in the bottom of the slow cooker. Pour the teriyaki sauce over top, making sure all the chicken is coated. If you’re adding pineapple or bell peppers, toss them in now. Put the lid on.
3. Cook on LOW for 3-4 hours or HIGH for 2-3 hours. Chicken thighs can handle the longer time better than breasts. The chicken is done when it reaches 165°F internal temperature and shreds easily with a fork.
4. About 30 minutes before serving, remove the chicken and shred it with two forks. In a small bowl, mix cornstarch with 2 teaspoons of cold water until smooth. Stir this slurry into the slow cooker liquid. The sauce will thicken as it continues to cook.
5. Return the shredded chicken to the slow cooker and toss it in that gorgeous thick teriyaki glaze. Let it sit for 10 minutes to soak up all the flavors. Serve hot over rice and garnish with sesame seeds and green onions.
Notes
Don’t skip the cornstarch step. Without thickening, you’ll have thin, watery sauce instead of glossy teriyaki glaze.
Use low-sodium soy sauce. Regular soy sauce makes this dish way too salty.
Fresh ginger makes a difference. Powdered ginger won’t give you that bright, zingy flavor.
Make the slurry properly. Mix cornstarch with cold water until completely smooth before adding to slow cooker.
Store leftovers in airtight container for up to 4 days. Flavors meld and get even better on day two.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian