Dump and Go Crockpot Teriyaki Chicken
A simple, hands-off slow cooker meal that transforms plain chicken into tender, saucy delights with a balance of salty-sweet teriyaki flavors.
- Prep Time: 5 minutes
- Cook Time: 240 minutes
- Total Time: 245 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Paleo
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce (bottled or homemade)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 2 tablespoons honey (or maple syrup/brown sugar)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 teaspoon ginger, grated (or 1/4 tsp ground ginger)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Lay the chicken breasts in the bottom of your crockpot in a single layer.
- In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, minced garlic, grated ginger, and a pinch of salt and pepper until smooth.
- Pour the sauce evenly over the chicken, making sure each piece is coated.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and an instant-read thermometer reads 165°F (74°C).
- Transfer the chicken to a cutting board. Shred with two forks or slice as you prefer. Return the chicken to the crockpot and stir to coat it thoroughly in the sauce.
- Serve the teriyaki chicken over cooked rice or noodles, spooning extra sauce on top.
Notes
You can swap chicken thighs for juicier meat (reduce high-heat time slightly). For a gluten-free version, use tamari or a gluten-free teriyaki sauce. For a thicker sauce, reserve a little of the cooking liquid and reduce it on the stove, or stir in a cornstarch slurry.