Dump and Go Crockpot Teriyaki Chicken
A simple and delicious crockpot teriyaki chicken recipe that requires minimal effort and delivers rich, flavorful results.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs Thighs tend to remain juicier during cooking.
- 1 cup teriyaki sauce
- 2 tablespoons low-sodium soy sauce or coconut aminos Low-sodium recommended.
- 2 tablespoons honey or brown sugar
- 3 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch For thickening the sauce.
- 2 tablespoons water To mix with cornstarch.
Optional Toppings
- 2 tablespoons sliced green onions For garnish.
- 1 teaspoon sesame seeds For garnish.
Instructions
Preparation
- Begin by placing the boneless, skinless chicken breasts or thighs in the crockpot, layering them evenly.
- Pour the teriyaki sauce and low-sodium soy sauce or coconut aminos over the chicken.
- Add the honey or brown sugar.
- Stir in the minced garlic and freshly grated ginger.
- Add the rice vinegar and sesame oil.
- Cover and let the chicken cook in the crockpot.
Cooking
- Once the chicken is tender, remove it from the crockpot and shred it using two forks.
- In a small bowl, mix the cornstarch with water to create a slurry and add back to the sauce in the crockpot, stirring to combine.
- Continue to cook until the sauce thickens slightly.
- Return the shredded chicken to the crockpot, tossing in the thickened sauce.
- Before serving, garnish with sliced green onions and sesame seeds if desired.
Notes
Use low-sodium soy sauce for a healthier option. Be sure to shred the chicken while warm to absorb the sauce. Optional: add veggies or red pepper flakes.