Teriyaki Dump-and-Go Crockpot Chicken

Crockpot Teriyaki Chicken is a hands-off slow cooker meal with tender chicken and a sweet, savory sauce made from teriyaki sauce, honey, garlic, and ginger. The simple dump-and-go method makes it worth making when you want a filling dinner without standing over the stove. As it cooks, the kitchen smells warm and savory, and the finished chicken is tender enough to shred right in the sauce. I like making Crockpot Teriyaki Chicken on busy days when rice or noodles can finish the meal.

Why You’ll Love This Crockpot Teriyaki Chicken

• Hands-off cooking: Add the chicken and sauce to the crockpot, then let the slow cooker do the work.
• Tender chicken: The chicken cooks until tender and can be shredded in the sauce.
• Simple sauce: Teriyaki sauce, honey, garlic, and ginger create the main flavor with just a few ingredients.
• Easy serving: Spoon the chicken over cooked rice or noodles for a complete meal.
• Flexible finish: Green onions and sesame seeds add a fresh, crunchy garnish if you have them.

How To Make Crockpot Teriyaki Chicken

Place the chicken breasts in the crockpot and stir together the teriyaki sauce, honey, garlic, and ginger in a small bowl. Pour the mixture over the chicken and season with salt and pepper. Cook until the chicken is cooked through and tender, then shred it in the sauce if you like. Serve Crockpot Teriyaki Chicken over cooked rice or noodles with optional green onions and sesame seeds.

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Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• Salt and pepper to taste
• Cooked rice or noodles for serving
• Sliced green onions and sesame seeds for garnish (optional)

Directions

1. Place the chicken breasts in the crockpot.
2. In a small bowl, mix together the teriyaki sauce, honey, minced garlic, and minced ginger.
3. Pour the sauce mixture over the chicken, making sure the chicken is evenly coated.
4. Season with salt and pepper.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
6. Shred the chicken in the sauce if desired.
7. Serve over cooked rice or noodles. Garnish with sliced green onions and sesame seeds if using.

How To Serve Crockpot Teriyaki Chicken

Serve Crockpot Teriyaki Chicken over white rice, brown rice, or your favorite cooked noodles. Spoon extra sauce over the top so the rice or noodles can soak it up.

For a simple dinner, add a side of steamed vegetables or a crisp green salad. The chicken also works well for a casual family meal because everyone can choose how much rice, noodles, sauce, and garnish they want.

A glass of cold water, iced tea, or another favorite drink pairs well with the sweet and savory sauce. You can also set out the green onions and sesame seeds separately so people can add their own toppings.

How To Store Crockpot Teriyaki Chicken

Let the chicken cool before placing it in a covered container in the refrigerator. Store it with some of the sauce to help keep the chicken moist, and use it within 3 to 4 days.

You can also freeze the cooked chicken with sauce in a freezer-safe container if desired. Leave room for expansion, then thaw it in the refrigerator before reheating.

Reheat the chicken gently on the stovetop or in the microwave until hot throughout. Add a small amount of water if the sauce seems too thick, and serve with freshly cooked rice or noodles.

Tips For Making Crockpot Teriyaki Chicken

• Coat the chicken well: Pour the sauce evenly over the chicken so each piece cooks with the teriyaki mixture.
• Use fresh aromatics: Minced garlic and ginger give the sauce a clear, savory flavor.
• Choose your texture: Shred the chicken in the crockpot for a saucy filling, or leave the breasts whole for larger pieces.
• Plan the serving base: Cook the rice or noodles separately so they are ready when the chicken is done.
• Check for tenderness: The chicken should be cooked through and tender before serving.
• Add garnishes last: Sprinkle on green onions and sesame seeds just before serving for the best texture.

Variations

• Ingredient swap: Use cooked rice instead of noodles, or cooked noodles instead of rice, depending on what you have.
• Add-in option: Add sliced green onions and sesame seeds as a finishing garnish. They are optional and not needed for the main recipe.
• Different cooking method: For a non-crockpot option, prepare the chicken and sauce in another covered cooking method, making sure the chicken is cooked through and tender before serving.

FAQs

Can I Make Crockpot Teriyaki Chicken With Chicken Thighs?

The recipe calls for 4 boneless, skinless chicken breasts, but boneless, skinless chicken thighs can be used as an option. Keep the teriyaki sauce, honey, garlic, ginger, salt, and pepper the same, and make sure the chicken is cooked through and tender before serving.

Can I Prepare Crockpot Teriyaki Chicken Ahead Of Time?

You can mix the teriyaki sauce, honey, garlic, and ginger ahead of time and keep the mixture covered in the refrigerator until you are ready to cook. For the best food safety, keep the raw chicken refrigerated and place it in the crockpot when you are ready to begin cooking.

Does This Teriyaki Chicken Freeze Well?

The cooked chicken can be frozen with some of the sauce in a freezer-safe container. Thaw it in the refrigerator, then reheat it gently until hot throughout before serving.

Can I Double This Recipe?

Doubling the recipe may require a larger crockpot so the chicken and sauce fit without crowding. Keep the chicken covered with sauce, and confirm that it is cooked through and tender before serving.

How Do I Know When The Chicken Is Done?

The chicken is ready when it is cooked through and tender after 6-8 hours on low or 3-4 hours on high. If you want a shredded texture, it should pull apart easily in the sauce.

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