Let’s Chat About This Dump and Go Crockpot Teriyaki Chicken

Alright, let me set the scene: It’s Tuesday, chaos is in the air, and I’m burning daylight scrolling for dinner ideas (again). That’s usually when I remember this Dump and Go Crockpot Teriyaki Chicken, which honestly, is the dinner hero I never knew I needed. I once made it for my friend Ash when we were both too wiped to even look at a stove—she still texts me for the recipe every so often (even though she could just bookmark it, but you know how it goes). And if you’re wondering, yes, it’s one of those glorious recipes where you just throw everything in, flip the switch, and hope for the best. Spoiler: It’s almost always a win.

Also, random aside: The first time I tried making teriyaki chicken in the slow cooker, I forgot to plug the thing in. Rookie move, right? Lesson learned—always check the light’s on. Anyway, let’s get into it.

Why I Keep Making This (And Why You Might Too)

I make this when I’m tired, hungry, and not in the mood to scrub a single extra pan—so, basically, every week lately. My family goes absolutely wild for this because, well, it tastes like takeout but with a fraction of the guilt (and none of the mysterious delivery fees). Plus, there’s something about the smell that fills the place by 4pm… even my grumpy old neighbor commented once, and she usually has nothing good to say about my cooking.

Some days I toss in broccoli, other days I skip it and just do the chicken. I used to overthink the sauce, but honestly, store-bought teriyaki is fine in a pinch (though, the fancy stuff does taste a bit better if you can swing it).

Here’s What You’ll Need (And What I Sometimes Swap In)

1.5–2 lbs boneless, skinless chicken thighs (I usually use thighs because they don’t dry out—but breasts work too, or, in a real pinch, I’ve even used frozen ones straight form the bag. It’ll be okay.)
½ cup teriyaki sauce (Kikkoman is what my grandmother swore by, but honestly, even the cheap stuff from the dollar store gets the job done.)
¼ cup low-sodium soy sauce (Or skip it if you’re really watching salt.)
2–3 tablespoons honey or brown sugar (I actually like dark brown sugar for extra richness, but use whatever’s in the cupboard)
2–3 cloves garlic, minced (Confession: sometimes I use the jarred kind. No shame.)
1 tablespoon fresh ginger, grated (or a teaspoon ground ginger works if you’re not feeling fancy)
1 tablespoon rice vinegar (white vinegar will do in a pinch, but it’s a bit sharper)
1 tablespoon cornstarch (to thicken up at the end, but skip it if you like a thinner sauce)
Optional: a handful of chopped green onions, sesame seeds, or even a bag of frozen broccoli to toss in the last hour

How I Make It (With a Few Honest Moments)

First, just toss your chicken in the bottom of the slow cooker. Don’t bother trimming off every last bit of fat—some of it melts away and adds flavor.
In a bowl (or honestly, just a large mug if that’s what’s clean), mix together the teriyaki sauce, soy sauce, honey, garlic, ginger, and rice vinegar. Pour that over your chicken.
Pop the lid on, set your Crockpot to low for 4 to 5 hours (or high for about 2.5 to 3 hours if you’re tight on time). Don’t keep peeking—just let it do its thing. (But if you’re like me, you’ll probably check it at least twice just to see if it’s actually working.)
About 20 minutes before you’re ready to eat, whisk together cornstarch with a splash of cold water—then stir it into the slow cooker. This is where I usually sneak a taste to see if it needs more sweetness. Toss in any veggies you want now—I tend to add broccoli or snap peas at this point.
Give it a gentle stir, just enough to combine things. Don’t panic if it looks a bit weird; it’ll come together. Let it finish cooking so the sauce thickens up. When the chicken is tender, shred it right in the pot with two forks, or leave it in big pieces if you’re feeling lazy.
Serve it up with rice, sprinkle over some sesame seeds and green onions (if you remembered to buy them), and that’s it. Dinner, done.

A Few Notes From My Kitchen Mishaps

One time, I forgot the cornstarch step, and honestly, it was just more like a teriyaki soup. Still tasty, just a bit sloshy over rice.
I sometimes make a double batch, but the second round never looks as pretty. Maybe it’s just me?
Frozen chicken works, but tack on another 30–40 minutes to the cook time. Actually, check it’s cooked through before serving—nothing ruins a meal like underdone chicken.

Variations I’ve Tried (And a Fail or Two)

Once, I swapped regular honey for hot honey—surprisingly good and gives it a bit of a kick.
I tried pineapple chunks once, thinking I’d get that sweet-n-sour vibe. But no, it turned a bit too soupy and weirdly sweet for my taste. Maybe you’ll like it?
Stirring in a splash of sriracha at the end is good if you want heat (my husband loves it, my kids—not so much).

What If You Don’t Own a Crockpot?

Honestly, I do think a Crockpot makes this easiest, but I once made it in a Dutch oven in the oven at 300°F (about 150°C) for 2.5 hours. It worked fine. Just keep an eye on it so it doesn’t dry out. Or, if you’re feeling adventurous, there’s an Instant Pot version here that I’ve tried and liked, although I still prefer the set-it-and-forget-it slow-cooker method for stress-free days.

How Long Does It Last? (Or Not)

In theory, you can stash leftovers in an airtight container in the fridge for 2–3 days. Though honestly, in my house it never lasts more than a day—someone always sneaks back for seconds (or thirds; no judgment). It reheats well too, so if you’re making lunch the next day, just zap it in the microwave or toss it in a pan with a splash of water to loosen it up.

How I Serve It (And a Family Quirk)

Most nights, we scoop this over sticky rice. If I’m feeling fancy, I’ll do steamed jasmine rice and a sprinkle of sesame seeds—my youngest insists on eating hers with chopsticks, even though she still ends up using her fingers. Sometimes I serve it with roasted broccoli or a quick cucumber salad on the side. Oh, and once I did lettuce wraps for a potluck, which was kind of fun (but a bit messy, so maybe not the best for company unless you like a bit of chaos).

Lessons Learned the Hard Way (Pro Tips, Sort of)

I once tried rushing the thickening step—big mistake. The sauce just didn’t cling the right way. Let it simmer for those last 20 minutes; you’ll thank me later.
If your sauce tastes too salty at the end, add a squeeze of lemon or a splash of water to balance it out. Or just serve with extra rice like I do.
And here’s me being honest: Sometimes I get distracted and forget to add the veggies until it’s too late. Still tastes fine, but they end up a bit mushy—so set a timer if you’re forgetful like me.

Your Questions, Answered (The Ones I Get Most)

Can I use frozen chicken?: Yep, absolutely. Just add a bit more cook time and double-check it’s cooked through. Nobody wants half-cooked chook, trust me.
Is this freezer friendly?: It is, though the sauce can separate a tiny bit on reheating. Not a dealbreaker—just stir it up. Or, freeze just the chicken and make fresh sauce when you reheat. Or not—it’ll be fine either way.
What if I don’t like ginger?: Leave it out, or sub with a tiny pinch of allspice (odd, but it works). On second thought, maybe just stick with garlic.
Can I make this gluten-free?: Just use tamari instead of soy sauce and double-check your teriyaki brand. Some sneak in wheat, sneaky buggers.
Do I need to sear the chicken first?: Nope, and I never bother. But if it's your thing, go for it. Honestly, I think it’s just as good without the extra mess.

So there you have it, my very real, slightly rambly take on Dump and Go Crockpot Teriyaki Chicken. If you want more slow-cooker ideas, I’m a fan of these recipes from The Kitchn—they’ve saved me more than once. And if you give this one a try, let me know how it goes (or what you swapped in—I’m always looking for new ideas, even if they flop!).

Dump and Go Crockpot Teriyaki Chicken