Dump and Go Teriyaki Chicken
This recipe provides a simple way to make tender teriyaki chicken using a slow cooker. You combine the chicken and sauce ingredients, let it cook, and then thicken the sauce before serving. It is designed for busy people who want a flavorful meal with minimal hands-on time.
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.
Notes
I tested this recipe on a busy weekday. I added everything to the slow cooker, walked away, and returned hours later to a comforting aroma. This showed me that good food does not need to be complicated.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty. Emily ensures every recipe meets the highest standards for clarity, consistency, and reliability, helping readers trust that every dish will turn out delicious and dependable in their own kitchens.