I love how this Dump and Go Crockpot Teriyaki Chicken turns simple ingredients into tender, saucy takeout-style chicken with almost no effort. One bite and it’s easy to see why this sweet and savory dinner disappears fast.
I’m obsessed with this Dump and Go Crockpot Teriyaki Chicken because it tastes like my takeout craving got smarter. The chicken thighs turn ridiculously tender, soaking up that glossy teriyaki sauce until every bite is sweet, salty, and a little sticky in the best way.
I love the hit of pineapple juice because it gives the sauce that bright, tangy edge without making it feel heavy. And honestly, I’m here for anything that makes dinner feel this satisfying with barely any brainpower required.
Big saucy bites. No fuss.
Just the kind of weeknight dinner I keep craving after long days.
Ingredients
- Chicken thighs stay juicy, but breasts work when you want it a little lighter.
- Low sodium soy sauce brings that salty, takeout-style base without going overboard.
- Brown sugar makes the sauce sticky, sweet, and totally craveable.
- Honey adds shine and a softer sweetness that clings to every bite.
- Pineapple juice gives a fruity tang that keeps the sauce from feeling heavy.
- Rice vinegar cuts through the sweetness, so it’s not just sugar city.
- Toasted sesame oil adds that nutty smell you’ll notice right away.
- Garlic and ginger make it taste fresh, bold, and not boring.
- Cornstarch slurry thickens everything into a glossy sauce that coats the chicken.
- Black pepper adds a tiny kick without making it spicy.
- Green onions and sesame seeds make it look finished, not just dumped on rice.
- Basically, rice or noodles soak up all that extra sauce perfectly.
Ingredient Quantities
- 3 pounds boneless skinless chicken thighs or breasts
- 1/2 cup low sodium soy sauce
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for slurry)
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- Cooked rice or noodles, for serving
How to Make this
1. Place chicken thighs or breasts in the slow cooker in an even layer.
2. In a bowl, whisk together soy sauce, brown sugar, honey, pineapple juice, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until sugar is dissolved.
3. Pour the sauce mixture over the chicken, turning pieces to coat.
4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until chicken is cooked through and tender.
5. Remove the chicken to a cutting board and shred or slice as desired, leaving cooking liquid in the slow cooker.
6. In a small bowl, stir together cornstarch and cold water to make a smooth slurry.
7. Whisk the slurry into the hot cooking liquid in the slow cooker, then cook on HIGH for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
8. Return the shredded or sliced chicken to the thickened sauce and stir to coat evenly; heat for 2 to 3 minutes.
9. Serve over cooked rice or noodles and garnish with thinly sliced green onions and sesame seeds.
Equipment Needed
1. Slow cooker or crockpot
2. Medium mixing bowl
3. Small mixing bowl (for cornstarch slurry)
4. Whisk
5. Measuring cups and spoons
6. Cutting board
7. Sharp chef s knife
8. Tongs or two forks for shredding and stirring
FAQ
Dump And Go Crockpot Teriyaki Chicken Recipe Substitutions and Variations
- Chicken (3 pounds boneless skinless thighs or breasts): turkey breast cut into chunks; extra-firm tofu pressed and cubed for vegetarian option; tempeh, sliced and marinated briefly.
- Low sodium soy sauce (1/2 cup): tamari for gluten free and richer flavor; coconut aminos for soy free and slightly sweeter taste; liquid aminos as a milder alternative.
- Packed brown sugar (1/3 cup): maple syrup for a more complex sweetness and liquid adjustment; coconut sugar for a less refined option with similar caramel notes; granulated sugar plus 1 teaspoon molasses to mimic brown sugar.
- Cornstarch (2 tablespoons): arrowroot powder used the same way for a clear glossy sauce; potato starch as a neutral thickener, add near the end of cooking; all purpose flour mixed with water as a 1:2 substitute but may slightly cloud the sauce.
Pro Tips
1. Sear the chicken briefly in a hot skillet before adding to the slow cooker for extra flavor and color; 1 to 2 minutes per side is enough, and it will lift the overall taste without adding much time.
2. Taste the sauce toward the end and balance it if needed: more pineapple or a splash of rice vinegar for brightness, more honey or brown sugar for sweetness, or a pinch of salt if your soy sauce is very low sodium.
3. Make the cornstarch slurry smooth and add it slowly while stirring; let the sauce bubble gently for several minutes so it reaches glossy thickness and the raw starch taste cooks out. If the sauce gets too thick, thin with a little warm water or pineapple juice.
4. Use thighs for juicier, forgiving results and breasts if you prefer leaner meat. If adding vegetables like bell peppers or snap peas, add them in the last 30 minutes so they stay crisp and colorful.
Dump And Go Crockpot Teriyaki Chicken Recipe
I love how this Dump and Go Crockpot Teriyaki Chicken turns simple ingredients into tender, saucy takeout-style chicken with almost no effort. One bite and it’s easy to see why this sweet and savory dinner disappears fast.
6
servings
470
kcal
Equipment: 1. Slow cooker or crockpot
2. Medium mixing bowl
3. Small mixing bowl (for cornstarch slurry)
4. Whisk
5. Measuring cups and spoons
6. Cutting board
7. Sharp chef s knife
8. Tongs or two forks for shredding and stirring
Ingredients
-
3 pounds boneless skinless chicken thighs or breasts
-
1/2 cup low sodium soy sauce
-
1/3 cup packed brown sugar
-
2 tablespoons honey
-
1/4 cup pineapple juice
-
2 tablespoons rice vinegar
-
1 teaspoon toasted sesame oil
-
3 cloves garlic, minced
-
1 teaspoon fresh ginger, grated
-
2 tablespoons cornstarch
-
2 tablespoons cold water (for slurry)
-
1/4 teaspoon black pepper
-
2 green onions, thinly sliced, for garnish
-
1 teaspoon sesame seeds, for garnish
-
Cooked rice or noodles, for serving
Directions
- Place chicken thighs or breasts in the slow cooker in an even layer.
- In a bowl, whisk together soy sauce, brown sugar, honey, pineapple juice, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until sugar is dissolved.
- Pour the sauce mixture over the chicken, turning pieces to coat.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until chicken is cooked through and tender.
- Remove the chicken to a cutting board and shred or slice as desired, leaving cooking liquid in the slow cooker.
- In a small bowl, stir together cornstarch and cold water to make a smooth slurry.
- Whisk the slurry into the hot cooking liquid in the slow cooker, then cook on HIGH for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
- Return the shredded or sliced chicken to the thickened sauce and stir to coat evenly; heat for 2 to 3 minutes.
- Serve over cooked rice or noodles and garnish with thinly sliced green onions and sesame seeds.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 6
- Calories: 470kcal
- Fat: 9g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 4.5g
- Cholesterol: 193mg
- Sodium: 667mg
- Potassium: 600mg
- Carbohydrates: 24g
- Fiber: 0.5g
- Sugar: 22g
- Protein: 70g
- Vitamin A: 150IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 2.3mg
