Dump and Go Crockpot Teriyaki Chicken

Delicious Dump and Go Crockpot Teriyaki Chicken in a bowl with garnishes
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Dump and Go Crockpot Teriyaki Chicken
A chilly evening, the glow of string lights, and the scent of maple and soy mingling as you pull a steaming slow-cooker dinner from the kitchen — that’s the cozy memory behind this recipe. This Dump and Go Crockpot Teriyaki Chicken is a reader favorite because it’s effortless, comforting, and full of fall-friendly flavors that pair beautifully with roasted root vegetables or a warm maple-cranberry salad. For other easy chicken ideas that celebrate seasonal flavors, try our chicken and peaches recipe.

Ingredients for Dump and Go Crockpot Teriyaki Chicken

  • 2–2.5 lb boneless skinless chicken thighs (or breasts)
  • 1 cup low-sodium soy sauce (or tamari for a gluten-free option)
  • 1/2 cup brown sugar or maple syrup
  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
  • 1/4 tsp black pepper
  • 1/4–1/2 tsp red pepper flakes (optional)
  • 2 green onions, sliced, for garnish
  • 1 tbsp toasted sesame seeds, for garnish

Step-by-step Instructions
This Dump and Go Crockpot Teriyaki Chicken is all about convenience — you’ll love how little prep it takes.

  1. Prep the sauce: In a medium bowl, whisk together soy sauce (or tamari), brown sugar (or maple syrup), rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves.
  2. Layer the crockpot: Place the chicken pieces in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the top.
  3. Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is tender.
  4. Thicken the sauce: Remove the chicken to a serving platter and stir the cornstarch slurry into the crockpot liquid. Turn the heat to HIGH and let the sauce thicken for 5–10 minutes, stirring occasionally.
  5. Finish and serve: Return the chicken to the thickened sauce, toss to coat, and garnish with green onions and sesame seeds. Serve with steamed rice, roasted squash, or buttered noodles.

If you enjoy hands-off dinners with big flavor, you might also like our dump and bake Alfredo as an indulgent side idea for gatherings.

Tips for Success

  • Choose dark meat for juiciness: Thighs stay tender in the slow cooker and are forgiving if you’re busy with other fall baking projects.
  • Taste and adjust: If you prefer sweeter notes (a nice fall touch), add an extra tablespoon of maple syrup toward the end.
  • Don’t lift the lid if cooking on LOW: Resist checking frequently — the crockpot loses heat and extends cooking time.
  • Thicken properly: Make sure your cornstarch slurry is fully mixed into the liquid so the sauce becomes glossy and smooth.
  • Serve smart: Spoon sauce over rice or roasted Brussels sprouts to soak up every drop.

For ideas on quick, healthy seasoning and cooking methods you can use alongside this recipe, check these tips on the healthiest ways to cook chicken that work well year-round.

Possible Variations

  • Gluten-free: Swap regular soy sauce for tamari or a certified gluten-free soy sauce to keep the savory flavor without gluten.
  • Maple-ginger twist: Add 2 tbsp pure maple syrup and an extra 1 tsp grated ginger for a seasonal note that pairs beautifully with roasted sweet potatoes.
  • Streusel topping (sweet-savory fall twist): For an adventurous, bakery-inspired finish, make a small maple-pecan streusel (1/4 cup flour substitute for gluten-free, 1/4 cup chopped pecans, 2 tbsp brown sugar, 2 tbsp cold butter or coconut oil). Toast the chicken under a broiler for 2–3 minutes with a light sprinkling of streusel to create a crunchy sweet contrast — use sparingly so the topping complements, not overwhelms, the teriyaki glaze.
  • Spicy-sesame: Increase the red pepper flakes and finish with a drizzle of chili oil for a warming kick.

Storage Recommendations

  • Refrigerator: Store cooled chicken and sauce in an airtight container for up to 4 days.
  • Freezer: Freeze in a shallow airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Microwave in 1-minute intervals, stirring between, until heated through.
  • Make-ahead tip: Assemble everything in a slow-cooker liner the night before, refrigerate, and cook the next day for truly dump-and-go convenience.

FAQs
Q: How long should I cook teriyaki chicken in a crockpot?
A: Cook on LOW for 4–6 hours or on HIGH for 2–3 hours. Chicken thighs will become tender and shreddable within that range; breasts may cook more quickly, so check for an internal temperature of 165°F.

Q: Can I use frozen chicken in a crockpot?
A: Yes, but it’s best to thaw before cooking for even heat distribution and food safety. If you must use frozen, increase the LOW time and ensure the chicken reaches 165°F.

Q: Is teriyaki sauce gluten-free?
A: Traditional teriyaki often contains soy sauce, which may have gluten. Use tamari or a certified gluten-free soy sauce to make a gluten-free version.

Q: How do I thicken crockpot teriyaki sauce without cornstarch?
A: You can reduce the sauce by cooking it on HIGH with the lid off for 15–20 minutes, or whisk in a mixture of arrowroot powder and cold water (equal parts) as a gluten-free thickener.

Enjoy this warm, simple Dump and Go Crockpot Teriyaki Chicken as a weeknight lifesaver or a cozy weekend centerpiece — it’s perfect for bakers who love bringing seasonal comfort to the table with minimal fuss.

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Dump And Go Crockpot Teriyaki Chicken 2026 02 12 105924 1

Dump and Go Crockpot Teriyaki Chicken

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  • Author: mateo
  • Total Time: 255 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free (if using tamari)
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Description

An effortless and comforting slow cooker teriyaki chicken recipe that pairs beautifully with roasted root vegetables or a warm maple-cranberry salad.

Ingredients

  • 2–2.5 lb boneless skinless chicken thighs (or breasts)
  • 1 cup low-sodium soy sauce (or tamari for a gluten-free option)
  • 1/2 cup brown sugar or maple syrup
  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
  • 1/4 tsp black pepper
  • 1/4–1/2 tsp red pepper flakes (optional)
  • 2 green onions, sliced, for garnish
  • 1 tbsp toasted sesame seeds, for garnish

Instructions

  1. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves.
  2. Place the chicken pieces in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the top.
  3. Cover and cook on LOW for 240–360 minutes or HIGH for 120–180 minutes, until the chicken reaches an internal temperature of 165°F and is tender.
  4. Remove the chicken to a serving platter and stir the cornstarch slurry into the crockpot liquid. Turn the heat to HIGH and let the sauce thicken for 5–10 minutes, stirring occasionally.
  5. Return the chicken to the thickened sauce, toss to coat, and garnish with green onions and sesame seeds. Serve with steamed rice, roasted squash, or buttered noodles.

Notes

Choose dark meat for juiciness, adjust sweetness with maple syrup if desired, and avoid lifting the lid during cooking for best results.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

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