If you are anything like me, weeknights feel like a sprint from the moment the alarm clock goes off! Trying to squeeze in a healthy, flavorful dinner when you are already dragging can feel impossible. That’s why I rely on my slow cooker for those truly lazy dinners. Today, I’m sharing my absolute go-to recipe when I need maximum reward for minimum effort: the Dump and Go Teriyaki Chicken. Seriously, you toss everything in, set the timer, and walk away. I still remember the first time I tested this recipe on a hectic weekday—I just added everything to the slow cooker, walked away, and came back hours later to the most comforting aroma. It was the perfect reminder that good food does not have to be complicated. Trust me on this one; it’s a lifesaver!
Why This Dump and Go Teriyaki Chicken Is Your New Weeknight Favorite
When you are looking for truly lazy dinners, this recipe is the gold standard. We are talking set-it-and-forget-it magic. This isn’t just another crockpot dishes recipe; this is the one where clean-up is almost non-existent. You get incredibly tender, flavorful chicken that tastes like you spent all afternoon fussing over it, but the reality is far simpler! If you want to know more about the difference between a sauce and a marinade, check out my thoughts on teriyaki sauce vs teriyaki marinade.
- Minimal actual cooking time means more time for you.
- The slow cooker does all the heavy lifting.
- Rich, authentic flavor without complicated sauces.
Prep Time Magic for Your Dump and Go Teriyaki Chicken
I mentioned this is a “dump and go” recipe for a reason! You will seriously spend maybe 10 minutes gathering your ingredients and getting them into the slow cooker—that’s it. This is truly one of the easiest Dump and Go Teriyaki Chicken recipes you will ever find. It’s just so simple to execute, which boosts my confidence every time I make it, even when I’m exhausted!
Essential Ingredients for Perfect Dump and Go Teriyaki Chicken
You know I love precision in my recipes—that’s how we get consistent results! Getting the right base flavor is crucial before you even think about thickening the sauce later. If you’re looking for the most tender meat, trust me and use the chicken thighs here. They just hold up better to the long slow cook process than breasts do, though breasts work in a pinch. If you’ve ever wanted to try this flavor profile on skewers, check out my teriyaki chicken on a stick recipe!
Chicken and Sauce Base Ingredients
- Two pounds of boneless, skinless chicken thighs or breasts (make sure you pat them lightly dry!)
- Three-quarters cup of low-sodium soy sauce. If you need gluten-free options, tamari or coconut aminos are fantastic substitutes.
- Half a cup of honey—this sweetens it perfectly.
- A quarter cup of rice vinegar. If you don’t have it, apple cider vinegar is a decent backup.
- Two tablespoons of necessary brown sugar for that deep molasses note.
- Two cloves of garlic, minced fine.
- One tablespoon of fresh ginger, grated. Don’t skip the fresh ginger; it brightens everything up!
Sauce Thickener and Garnish Components
These final items are what take your sauce from watery to that gorgeous, shiny glaze you see in pictures. Make sure you have these ready for the end! I also always grab my garnish ingredients right at the start so they’re ready to go when the chicken comes out.
- One tablespoon of cornstarch.
- Two tablespoons of cold water. This is vital! You *must* use cold water to make the slurry, otherwise, it will clump up immediately.
- Sesame seeds and chopped green onions for that pretty, flavorful finish.
Step-by-Step Instructions for Your Dump and Go Teriyaki Chicken
Okay, this is where the real magic happens, and honestly, it’s ridiculously straightforward. This recipe is why I call it the best of the slow cook recipes—it barely needs you! Just follow these steps closely, especially the part where we thicken the sauce at the very end, and you’ll have amazing easy crockpot spaghetti squash recipes that taste complex.
Assembling the Dump and Go Teriyaki Chicken Base
First things first, grab your slow cooker. We want the chicken pieces sitting in a relatively even layer on the bottom. Don’t skip patting the chicken dry with a paper towel first; this helps that beautiful sauce actually stick to the meat instead of just sliding off!
Next, grab a small mixing bowl. This is where we build the flavor foundation. Whisk together your soy sauce, honey, rice vinegar, the brown sugar, minced garlic, and that lovely grated fresh ginger. Whisk it until you can’t see any more sugar granules floating around. Give it a quick taste—if it needs a little more tang, add a drop more vinegar, but usually, it’s perfect right there.
Pour that entire sauce mixture right over the chicken in the crockpot. Gently lift those chicken pieces with tongs or a spoon just enough so that some of the sauce flows underneath them. We want them bathing in flavor!
Now, seal it up! Cover the slow cooker. For the best, most tender result, set it to LOW for about 4 to 5 hours. If you are in a real pinch, you can use HIGH, but you’ll still need about 2 to 3 hours. The chicken is done when you can shred it effortlessly with two forks.
Thickening the Sauce for the Dump and Go Teriyaki Chicken
This part needs your full attention for about 20 minutes, but it’s worth it! Once the chicken is cooked through, use tongs or a slotted spoon to remove all the chicken pieces and shred or slice them on a cutting board. Set that shredded chicken aside for a second.
Look at the sauce left in the pot—it’s delicious but thin. In a separate little bowl, mix your cornstarch with the 2 tablespoons of COLD water until it’s completely smooth. That’s your slurry! Pour that directly into the liquid sauce remaining in the crockpot.
Turn the slow cooker up to HIGH, keep it covered, and let that sauce bubble for about 15 to 20 minutes. You need to whisk it a few times while it’s heating up. You’ll know it’s ready when it thickens up enough to smoothly coat the back of a spoon. Not too gloppy, just beautifully glazed!
Finally, return all that shredded chicken back to the pot. Stir everything together until every piece of chicken is coated in that gorgeous, shiny teriyaki glaze. Let it sit off the heat for just five minutes so the chicken can soak up that extra bit of sauce before you serve it up!
Tips for Making the Best Dump and Go Teriyaki Chicken
Even though this is super easy, I’ve picked up a few little tricks over the years to make sure this Dump and Go Teriyaki Chicken is always perfect, not just “fine.” The biggest mistake people make is rushing the sauce thickening step, or swapping out ingredients that really change the final texture. We want tender meat and a sauce that clings on for dear life, right? If you’re wondering about cooking aromatics ahead of time, I wrote a quick piece on should you saute garlic before adding to sauce?
Achieving Perfect Sauce Consistency Every Time
That cornstarch slurry is your best friend, but you have to treat it right! Remember, we add it once the chicken is already cooked and removed—never before. If you mix the cornstarch in at the beginning with everything else, it just cooks for hours and breaks down, leaving you with thin, sweet liquid instead of glaze.
When you mix your slurry, make sure there are absolutely zero dry lumps of cornstarch left before it goes into the hot liquid. If you see even one little lump, you’ll end up with a strange goo instead of a smooth coat. Also, be patient during those 15 to 20 minutes on high heat. You have to let the sauce reach a consistent simmer so the starch can fully activate. That bubbling is what gives you that perfect, shiny finish!
Ingredient Swaps for Your Dump and Go Teriyaki Chicken
Chicken breasts are absolutely fine to use if you prefer them over thighs, but they are leaner, so they dry out much faster. If you use breasts, I suggest checking them around the 3.5-hour mark on LOW. If they shred easily then, pull them out before the 4-hour mark to avoid dryness.
For the sweetness, sometimes I find the recipe a tad too sweet depending on the honey I buy. If that happens, I swap out maybe a tablespoon of the honey for an extra splash of the rice vinegar when I make the initial sauce. It just balances everything out nicely across the board for a better Dump and Go Teriyaki Chicken experience! Or, if you are looking for other ways to manage sweetness in your healthy crockpot meals, I have a few general guidelines on my blog.
Serving Suggestions for This Crockpot Dish
This saucy, rich teriyaki chicken is wonderful because it pairs with nearly anything! It’s the ultimate finish to easy crockpot recipes for dinner when you’re tired. Honestly, serving it over a big bed of fluffy steamed white rice is my number one choice—the rice soaks up every bit of that glorious glaze. If you want a healthier spin, try serving it over brown rice or even cauliflower rice instead. Check out some great ideas on what can I mix with rice for a meal if you need inspiration!
I also love to keep things simple on the vegetable side. Steamed broccoli or quick-roasted carrots are fantastic because they absorb the extra sauce perfectly. It makes a complete, satisfying meal without any extra work. You just can’t beat that!
Storage and Reheating Instructions for Leftover Teriyaki Chicken
Oh, you actually managed to have leftovers? Lucky you! That just goes to show how good this Dump and Go Teriyaki Chicken is. Storing this properly is really simple, which keeps it tasting great for the next day’s lunch or dinner.
Because the sauce is nicely coated on the chicken after step 8, it stays moist even when chilled. Pop any leftovers into a really good airtight container. Make sure you get as much of that thick teriyaki glaze in there as you can. It keeps beautifully in the refrigerator for about three to four days.
When you are ready to eat it again, you have a couple of really easy options. The microwave is the quickest way—just reheat it in short 45-second bursts, maybe stirring halfway, until it’s piping hot all the way through. Careful though, microwaves can sometimes dry out chicken if you overheat it!
My preferred method, if I have just a few extra minutes, is reheating on the stovetop. I just toss the leftovers into a small skillet over medium-low heat. A tiny splash of water or chicken broth helps keep things moist as it heats up. It only takes about five minutes this way, and it feels closer to eating it fresh!
Frequently Asked Questions About Dump and Go Crockpot Dinners
When trying out new healthy crockpot meals, I always get a few questions right away about adjustments or timing. Slow cookers are amazing, but people worry about ruining the texture, especially with chicken! I’ve gathered my most common reader questions here to help you feel totally confident about making this recipe tonight.
Can I use chicken breasts instead of thighs in this Dump and Go Teriyaki Chicken?
Oh, absolutely you can! Chicken breasts are a staple for many people, but you need to watch them closely. Because they are leaner than the thighs, they tend to dry out a bit faster during that long, slow cook time. If you swap them in, I recommend setting your slow cooker to LOW for maybe 3.5 hours instead of 4 or 5. Check them around the 3-hour mark. If they shred easily with a fork, pull them out immediately! To combat any dryness, you could always add an extra quarter cup of water or low-sodium broth to the base sauce mix.
How can I make this recipe even healthier for a Healthy Dinner Recipe?
I love that you are thinking about keeping this a healthy dinner recipe! The great thing about this recipe is that the flavor comes from the ginger and soy sauce, not just the sugar. You can definitely reduce the honey by a tablespoon or two without noticing a huge difference in overall taste. Also, if you are worried about carbs, forget the white rice entirely! Serving this generously spooned over cauliflower rice makes it taste just as satisfying but cuts down significantly on the simple carbs. It transforms a great crockpot dish into a lighter meal instantly.
Estimated Nutrition for This Healthy Crockpot Meal
I know for many of us, tracking or being mindful of nutrition is important, especially when making weeknight meals like this Dump and Go Teriyaki Chicken. Since this recipe is already quite lean—especially if you use chicken breasts—it’s a fantastic choice for eating well even when you’re rushed.
Based on my testing in the kitchen, and estimating portions across 6 servings, here is what you can generally expect from this easy easy dinner recipes. Remember, this is just a ballpark figure!
- Estimated Calories: 360 per serving
- Estimated Total Fat: 8g per serving
- Estimated Protein: 35g per serving
- Estimated Carbohydrates: 38g per serving (This is mainly from the honey and brown sugar in the glaze, so it varies!)
Now, listen closely, because this is important for any home cook to know: these numbers are educated guesses based on the standard ingredients I always keep on hand. The actual nutritional content can change quite a bit depending on the exact brand of low-sodium soy sauce you use, or if you swap honey for agave nectar. Always take these figures with a grain of salt!
Share Your Experience Making This Easy Crockpot Dish
Whew! We made it through the whole Dump and Go Teriyaki Chicken process! Now comes my favorite part: hearing from you, the amazing home cooks who tried it out. This recipe works so well because it’s dependable, but I always love seeing how you serve it up in your own homes.
Did you stick with the chicken thighs, or did you try breasts? Did you find the sauce thickened up quickly in your slow cooker, or did you need to whisk in that cornstarch slurry a little longer? Don’t be shy—let me know!
Drop a comment below with your star rating! If you shared a photo of your glazed chicken over rice on Instagram or Facebook, please tag me! I want to see how this fantastic crockpot recipe for dinner fits into your busy week. Happy cooking, everyone!
Dump and Go Teriyaki Chicken
Equipment
- Crockpot (slow cooker)
- Small mixing bowl
- Whisk
Ingredients
Chicken and Sauce Base
- 2 lbs boneless, skinless chicken thighs or breasts Pat dry lightly.
- 0.75 cup low-sodium soy sauce Use tamari or coconut aminos for gluten-free.
- 0.5 cup honey Agave nectar or maple syrup can substitute.
- 0.25 cup rice vinegar Apple cider vinegar works as a substitute.
- 2 tbsp brown sugar
- 2 cloves garlic Minced.
- 1 tbsp fresh ginger Grated.
Sauce Thickener and Garnish
- 1 tbsp cornstarch
- 2 tbsp cold water For mixing with cornstarch.
- sesame seeds and chopped green onions For garnish.
Instructions
- Place the chicken pieces in a single layer at the bottom of your slow cooker. Pat the chicken dry with a paper towel first to help the sauce adhere better.
- In a separate bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, and grated ginger until the sugar dissolves. Taste the sauce and adjust seasonings if needed.
- Pour the sauce mixture over the chicken, lifting the pieces slightly to allow some sauce to flow underneath.
- Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken is done when it shreds easily with a fork.
- Remove the cooked chicken from the slow cooker and shred or slice it. Set the chicken aside.
- In a small bowl, mix the cornstarch and cold water until a smooth slurry forms. Pour this slurry directly into the sauce remaining in the slow cooker.
- Turn the slow cooker to HIGH, cover, and let the sauce cook for 15 to 20 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon.
- Return the shredded chicken to the thickened sauce. Stir everything together until the chicken is fully coated in the glaze. Let it sit for a few minutes to absorb the sauce.
- Serve the teriyaki chicken hot, garnished with sesame seeds and chopped green onions.