Easy Dump-and-Go Crockpot Teriyaki Chicken
This hands-off slow cooker recipe delivers tender, flavorful teriyaki chicken perfect for busy weeknights and simple meal prep. It balances sweet and savory notes without complicated steps.
- Prep Time: 10 min
- Cook Time: 6 hours
- Total Time: 6 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-American
- Diet: Low Fat
Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 cup bottled teriyaki sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
Instructions
- Place the chicken pieces into the basin of your slow cooker.
- Pour the teriyaki sauce and soy sauce over the chicken.
- Sprinkle the brown sugar, ginger, and minced garlic over the top.
- Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir the cornstarch and cold water mixture together until smooth. Pour this slurry into the slow cooker liquid.
- Stir well and cook on HIGH for 10 to 15 minutes, or until the sauce thickens into a glaze.
- Serve the glazed teriyaki chicken immediately over steamed rice or with your favorite vegetables.
Notes
- For a thicker sauce without the cornstarch slurry, remove the lid for the last 30 minutes of cooking time on HIGH.
- This recipe works well for freezer meal prep; freeze cooked chicken and sauce separately, then reheat together.
- To add vegetables, stir in 2 cups of broccoli florets during the last hour of cooking.
Nutrition
- Serving Size: 1 serving (about 6 oz chicken with sauce)
- Calories: 380
- Sugar: 22
- Sodium: 750
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 50
- Cholesterol: 150