Crockpot Teriyaki Chicken Easy Dump Dinner
This Crockpot Teriyaki Chicken recipe is the ultimate dump-and-go meal, perfect for busy families. Tender, juicy chicken is infused with a rich teriyaki glaze with minimal effort. Serve over rice, noodles, or your favorite side for a healthy and delicious dinner.
Equipment
- Slow cooker
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Fork
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons cornstarch
- ¼ cup water
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- In your slow cooker, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together until well combined.
- Place the chicken thighs into the slow cooker, ensuring they are fully submerged in the teriyaki sauce.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and set aside.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the slurry into the slow cooker and stir well.
- Cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- If desired, shred the chicken with two forks. Return the shredded chicken to the slow cooker and stir to coat with the thickened teriyaki sauce.
- Garnish with sesame seeds and sliced green onions. Serve hot over rice, noodles, or your favorite side dish.
Notes
For a gluten-free option, use coconut aminos instead of soy sauce. Chicken breasts can be used instead of thighs, but be careful not to overcook them. Add a pinch of red pepper flakes for a touch of heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.