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Easy Dump and Go Crockpot Teriyaki Chicken

Close-up of shredded crockpot teriyaki chicken coated in a rich, glossy sauce served on a white plate.
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Prepare flavorful, takeout-style Teriyaki Chicken with minimal effort using your slow cooker. This recipe is simple to assemble and yields tender chicken coated in a thick, sweet and savory sauce.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup quality teriyaki sauce (bottled)
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a separate bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, grated ginger, and minced garlic.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is cooked through and easily shreds.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce.
  6. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  7. Stir the cornstarch slurry into the sauce remaining in the slow cooker.
  8. Cover and cook on high for 10 to 15 minutes, stirring occasionally, until the sauce thickens to your liking.
  9. Serve the chicken over rice or with steamed vegetables.

Notes

  • For meal prep, double the recipe and portion the chicken and sauce into containers.
  • If you want to add vegetables like broccoli florets, add them during the last 30 minutes of cooking time.
  • Use chicken thighs for moister results, or chicken breasts for a leaner option.

Nutrition

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