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Easy Dump-and-Go Crockpot Teriyaki Chicken

Close-up of tender, shredded crockpot teriyaki chicken heavily coated in a glossy, dark teriyaki sauce.
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This recipe delivers tender, sweet, and savory teriyaki chicken using your slow cooker. It is a simple, set-it-and-forget-it meal perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2.5 lbs boneless skinless chicken thighs or breasts
  • 1 cup low-sodium soy sauce
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 cup cornstarch (for slurry)
  • 1/4 cup cold water (for slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Place the chicken thighs or breasts into the bottom of your slow cooker.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, 1/2 cup water, rice vinegar, ginger, garlic, and sesame oil until the sugar is mostly dissolved. This creates your simple slow cooker teriyaki sauce.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker.
  6. In a small bowl, whisk together the cornstarch and 1/4 cup cold water until smooth to create a slurry. Stir this slurry into the sauce in the slow cooker.
  7. Set the slow cooker to HIGH (if it was on LOW) and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. This step prevents watery sauce.
  8. Serve the saucy crockpot chicken over rice or with steamed vegetables. Garnish with sesame seeds and green onions if desired.

Notes

  • For best results and flavor, use chicken thighs instead of breasts. Thighs stay more tender during the long cooking time.
  • If you prefer a thicker sauce without using the cornstarch slurry, you can remove the chicken halfway through cooking and let the sauce reduce on high heat on the stovetop.
  • This recipe is excellent for meal prep. Store leftovers in airtight containers for up to 4 days.

Nutrition

Find it online: https://carlacooking.com/crockpot-teriyaki-chicken-easy-dump-and-go-recipe/