Go Back
Dump and Go Crockpot Teriyaki Chicken served over rice with sesame seeds

Dump and Go Crockpot Teriyaki Chicken

Set-it-and-forget-it teriyaki chicken that simmers all day then shreds into a glossy, sweet‑savory sauce — perfect over rice or noodles for an easy weeknight dinner or meal prep win.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: Asian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey (or maple syrup)
  • 0.25 cup rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated (or 1 tsp ground ginger)
  • 0.5 cup water
Thickening Slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Optional Toppings & Add-ins
  • sesame seeds for garnish
  • sliced green onions for garnish

Equipment

  • Slow Cooker
  • Mixing bowl

Method
 

  1. Place chicken breasts (or thighs) in the crockpot.
  2. In a bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger and water.
  3. Pour the sauce over the chicken, making sure each piece is coated. Cover and cook on LOW for 4–6 hours or on HIGH for about 2.5–3 hours, until chicken shreds easily.
  4. Once cooked, remove chicken and shred using two forks, then return shredded chicken to the pot.
  5. Mix cornstarch and cold water to make a slurry. Stir the slurry into the sauce in the crockpot. Cook uncovered on HIGH for another 15–20 minutes until the sauce thickens.
  6. Serve the shredded teriyaki chicken over rice, noodles, or cauliflower rice. Garnish with sesame seeds and sliced green onions. Add veggies like broccoli, bell peppers or snap peas during the last hour if desired.

Notes

For extra flavor, use boneless skinless chicken thighs instead of breasts. Use low‑sodium soy sauce to reduce salt. Leftovers keep well 3–4 days in the fridge or can be frozen for up to 2 months.