Why Make This Recipe
This Dump and Go Crockpot Teriyaki Chicken Recipe is perfect for those busy days when you want a delicious meal without spending too much time in the kitchen. It’s easy to prepare, requires minimal effort, and the slow cooking process makes the chicken tender and full of flavor. Plus, you only need a few ingredients, and everything cooks in one pot!
How to Make Dump and Go Crockpot Teriyaki Chicken
Ingredients:
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (optional, for depth of flavor)
- 2–3 garlic cloves, minced
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- ¼ cup water
- 1 tbsp cornstarch + 1 tbsp water (for thickening, optional)
- Sesame seeds and chopped green onions (for garnish)
Directions:
- Dump Everything In: Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
- Cook: On Low for 4–5 hours or High for 2–3 hours until the chicken is tender and easily shredded.
- Shred Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
- Thicken Sauce (Optional): Mix cornstarch and water, stir into the crockpot. Let cook uncovered for 15–20 more minutes to thicken.
- Serve: Over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.
How to Serve Dump and Go Crockpot Teriyaki Chicken
This dish goes wonderfully over steamed white rice or brown rice. You can also serve it with noodles for a different twist. For added flavor and texture, sprinkle sesame seeds and chopped green onions on top before serving.
How to Store Dump and Go Crockpot Teriyaki Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken in freezer-safe containers for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Tips to Make Dump and Go Crockpot Teriyaki Chicken
- For added flavor, marinate the chicken in the sauce for a couple of hours before cooking.
- If you prefer a spicier dish, add some red pepper flakes or sriracha to the sauce.
- You can use chicken with skin for extra richness, but skinless is healthier.
Variation
For a vegetarian option, you can replace the chicken with tofu or chickpeas. Just adjust the cooking time as tofu needs less time to cook than chicken.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just increase the cooking time by 1-2 hours on low.
Can I make this recipe in an Instant Pot?
Yes, you can! Cook the ingredients on high pressure for about 10 minutes, then shred the chicken and let the sauce thicken as directed.
What can I serve with this dish?
It pairs well with steamed vegetables, edamame, or a simple salad for a complete meal.
