Just Chuck It In! My (Very) Lazy Way to Crockpot Teriyaki Chicken
Okay, so here's the scoop: I’m not always the world’s most energetic cook (who is on a Tuesday?), and this Easy Dump and Go Crockpot Teriyaki Chicken is my absolute go-to when I only have about two brain cells left after work. Seriously, I think the last time I made this, the highlight of my day was realizing my slippers matched my pajamas—not exactly a culinary victory, but a win nonetheless. And it’s the dish that keeps my family convinced I’m some kind of kitchen wizard instead of a distracted mess.
Oh, and one time my uncle—who's not picky but somehow always manages to point out when I burn the rice—said it tasted "like takeout, but, you know, not greasy." I'll take it.
Why This One’s a Winner (For Me, Anyway)
I make this when I’ve got chicken that needs using up, or when the forecast on my motivation is looking partly cloudy with a chance of despair. My family basically licks their plates clean; I mean, even my picky eater (who considers ketchup a vegetable) eats it without complaint. Also, it doesn't require whisking over a stove, which is a huge relief (I once tried to multi-task by folding laundry while making a proper sauce and—you can guess how that went... let's just say sauce was everywhere).
Plus, it's friendly to whatever veggies or proteins I need to clear out, so that's a bonus. And if I forget to thaw my chicken, it somehow still works. Modern magic!
What You’ll Need (With a Few Swaps)
- About 2 pounds of boneless, skinless chicken breasts (I swap for thighs when I want it juicier—seriously, thighs are underrated. Or my mom uses frozen breasts straight form the freezer. Works just fine!)
- 1 cup store-bought teriyaki sauce (my grandmother used to say you have to make it from scratch, but I honestly can’t taste the difference; Soy Vay is great but whatever is on sale is totally fine)
- ⅓ cup honey or brown sugar (I once ran out and used half maple syrup, and it worked! Not as sticky, though)
- 3 cloves garlic, minced (jarred is fine—fresh is better, but I get it!)
- 1-inch piece ginger, grated (or 1 teaspoon ground ginger if you’re feeling lazy, which I mostly am by Wednesday)
- 2 tablespoons soy sauce (or Tamari if you need gluten-free—my cousin swears by it, but I can't really tell)
- 1 tablespoon rice vinegar (apple cider vinegar works in a pinch and probably no one will notice)
- Optional: 1 bell pepper, sliced (I like red for color, but yellow ones have that nice mellow flavor, too)
- Optional: a handful of snap peas, carrots, or honestly, whatever veggie is about to get sketchy in your fridge
- 2 teaspoons cornstarch + 2 tablespoon water (for thickening at the end, but sometimes I skip this if I'm feeling extra lazy)
- Sesame seeds and chopped green onions (if you’re feeling fancy or just want to hide that you overcooked the chicken a little)
How I (Actually) Make It
- Dump every ingredient—except the cornstarch—straight into your slow cooker in this order (honestly, I never notice a difference, but some folks swear it helps): chicken, then sauce, then all the rest.
- Mix it around a bit with whatever’s handy—a spatula, your hands (wash 'em, please), or just jiggle the crockpot a little. If the peppers or veggies are uneven, don’t stress; they all cook together anyways.
- Lid it and cook on LOW for about 4-5 hours. HIGH works for 2 to 2.5ish, but the chicken isn’t as tender, so unless you’re running late (me, always), low is better. Somewhere around hour three, it looks kinda sad and pale—don’t panic, that’s normal. It’ll get saucy soon.
- Shred the chicken in the pot with two forks (or a potato masher if you’re feeling cheeky). This is where I’m always tempted to taste, and sometimes burn my tongue.
- Thicken the sauce (if you care): Stir the cornstarch and water together in a cup, dump it in, and give it an extra 20-30 minutes on HIGH with the lid off. Sometimes I skip it if I’m in a hurry—it’s just a bit runnier, no biggie.
- Taste for seasoning; I sometimes add extra splash or two of soy sauce here, or just some more honey if it’s not sweet enough. Actually, once I doubled the honey and regretted it (way too sticky!).
- Spoon out, top with sesame seeds and green onion if you remembered to buy them. I rarely do.
Notes from the Not-So-Perfect Kitchen
- If you ever forget to thaw the chicken (guilty), just add 30-40 minutes on low. Doesn’t matter much—just don’t use half-frozen and half-thawed at the same time... Ask me how I know!
- Add water if your sauce is super thick around hour three, especially with thighs; they soak it all up
- Don’t freak if the veggies are kind of mushy—if you want them firmer, toss them in for the last hour only. Sometimes I forget and they’re still edible.
When I’ve Gotten Creative (and Sometimes Regretted It)
- I’ve tried tossing pineapple in—I liked it, kids didn’t. My neighbor adds cashews; honestly, it wasn’t my favorite, but to each their own, right?
- Broccoli goes a bit weird in the crockpot unless you add it at the very end. Lesson learned (mushy city—don’t do it)
- Coconut aminos instead of soy sauce is great if you’re avoiding soy. Actually, the flavor’s kind of lighter, which isn’t bad at all
What You Need (Or Don’t)
- A crockpot (obviously). I have a 6-quart one. My friend uses an Instant Pot on slow cook and it works just fine—though she says it runs a bit hot.
- If you don’t have a slow cooker, I think a big dutch oven in the oven at about 300F for 3ish hours will work. Never tried it myself, but my cousin swears by this trick. Seems legit!
- I use tongs to shred but honestly, two forks or even a potato masher gets the job done. Or your hands if it's cooled down—it’s a bit primal but who cares?
Storing Leftovers (On the Off Chance There’s Any)
Right, so you can store leftovers in the fridge for up to 4 days—but in my house, it basically disappears overnight. This is one of those rare meals my teenager will actually sneak cold out of the fridge. If you do end up with extras, pop them in a microwave-safe tub and reheat gently or eat cold over rice. You can freeze it too, but I think the sauce gets a little funny on freezing—but it’s still perfectly good for emergency lunches.
My Favorite Ways to Serve (Besides Eating Straight Out of the Pot)
Rice is classic—white, brown, jasmine, whatever you like. I also love it over a steaming pile of noodles. Lately, I’ve been going rogue and making lettuce wraps with leftovers, which my friends think is positively posh. Oh, and my grandma used to serve with pickled ginger—never figured out where she got that idea, but it works.
Lessons Learned (AKA Things I’ve Botched)
- Once, I rushed the shredding step and ended up with chunky bits—definitely wait for it to actually fall apart; patience is key here.
- Don’t double the sauce unless you double the chicken—unless you want teriyaki soup. Learned that the hard way when I tried to "stretch it" for a potluck.
- I used to skip the final sauce thicken step, but it really does make a difference if you like it glossy for sticking to rice. That being said, sometimes I just can't be bothered, and nobody complains.
Your (Actual) Burning Questions
- Can I use frozen chicken?
- Yup. It’ll take a bit longer, but it works. Just don’t use chicken that’s part-thawed/part-rock-hard because then some bits come out weird. And you probably want to check safety guidelines too, like here on foodsafety.gov, but I live dangerously sometimes, ha.
- What if I don’t have teriyaki sauce?
- You can whisk soy sauce, brown sugar, a splash of vinegar, and a pinch of garlic/ginger together. Not exactly the same, but it does the trick in a pinch. There’s a great homemade version over at Gimme Some Oven if you’re feeling ambitious (some days I am, some days nope).
- Do I really need to thicken the sauce?
- Nope! Tastes great runny. Looks nicer thickened, that's all.
- Can I make this ahead?
- I think this actually tastes better the next day—something magical happens. Just reheat gently or eat it cold. Also, you can freeze in small portions; reheats fine but sauce might separate a bit—just give it a stir.
- Is it spicy?
- Not unless you add sriracha! But sometimes that’s exactly what I do after serving the kids.
So that’s my take. If you try a weird variation, tell me how it goes—I’m all ears for wild experiments that don’t use ten pans. And, just as a parting tip, music (like this chill playlist) helps make kitchen clean-up a hair less painful. Enjoy!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ½ cup low sodium soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
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1Place the chicken breasts in the bottom of the crockpot.
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2In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, and minced garlic.
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3Pour the teriyaki sauce mixture over the chicken breasts in the crockpot.
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4Cover and cook on low for 4 hours, or until chicken is tender and cooked through.
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5Remove chicken and shred with two forks. Mix together cornstarch and water, add to the sauce, and stir. Return chicken to crockpot and cook for an additional 10 minutes, until sauce thickens slightly.
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6Serve hot over rice, and garnish with sesame seeds and sliced green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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