Crockpot Teriyaki Chicken — Dump & Go (Family Meal Prep)

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10-minute prep, sweet-savory sauce, and tender pull-apart chicken, kid-friendly, freezer-friendly, and perfect for busy weeks.

Tip everything into the slow cooker, walk away, and come back to glossy teriyaki chicken ready for rice bowls, wraps, or lunch boxes.

Bowl of Crockpot teriyaki chicken over rice with sesame and scallions; glossy sauce and tender shredded chicken—family-friendly slow cooker meal.

Why You’ll Love It

  • Truly “dump & go”: No browning required—built for Easy Crockpot Meals Dump And Go and Crockpot Dump And Go Recipes.
  • Kid-friendly flavor: Gentle sweetness + no heat = ideal Crockpot Kid Friendly Recipes.
  • Works all day: Thighs hold beautifully on LOW 6–8 hours for 8 Hour Crockpot Meals.
  • Scales down or up: Great in Small Crock Pot Recipes (2–3 qt) or doubled for Meal Prep Crockpot Recipes/Crockpot Lunch Recipes.
  • Freezer-ready: Assemble raw as Crockpot Freezer Meals—thaw overnight and cook.

More easy mains to round out your meal plan: cozy Crockpot Beef Stew › , punchy Korean Ground Beef Bowl › , and fresh Salmon Rice Bowl › .

Ingredients — notes only

Chicken: Boneless thighs (juiciest for 6–8h LOW) or breasts (faster, 3–4h LOW).
Teriyaki base: Low-sodium soy sauce (or tamari), brown sugar or honey, rice vinegar, garlic, ginger, sesame oil. Add pineapple juice or water for a lighter, fruit-forward glaze.
Veg add-ins (optional): Broccoli florets, snap peas, carrots—stir in near the end to stay crisp-tender.
Thickener: Cornstarch slurry to make a glossy sauce that clings to rice.
Garnish/serve: Sesame seeds, scallions, steamed rice, cucumbers, pineapple, or slaw.

Step-by-Step (6–8 steps)

  1. Load the crock (3 min): Add 2–2½ lb boneless, skinless chicken (thighs or breasts) to a 6-qt slow cooker.
  2. Whisk sauce (2 min): Combine ½ cup low-sodium soy, ⅓ cup brown sugar (or ¼ cup honey), ¼ cup pineapple juice or water, 2 Tbsp rice vinegar, 1 Tbsp sesame oil, 4 cloves minced garlic, 2 tsp grated ginger. Pour over chicken.
  3. Cook:
    • Thighs: LOW 6–8 hours (hands-off workday) or HIGH 3–4 hours.
    • Breasts: LOW 3–4 hours or HIGH 2–3 hours (avoid overcooking).
  4. Shred or slice (2 min): Transfer chicken to a board; shred with forks (or slice) and return to crock.
  5. Thicken glaze (5–10 min): Stir 2 Tbsp cornstarch + 2 Tbsp cold water into the sauce. Cover and cook on HIGH 5–10 min until glossy.
  6. Veg option (last 20 min): Stir in 3–4 cups broccoli/snap peas/carrots; cook until crisp-tender.
  7. Finish: Toss chicken in the thickened teriyaki. Add sesame seeds and sliced scallions.
  8. Serve: Over rice, in lettuce cups, or in tortilla wraps with crunchy slaw.

Pro Tips

  • All-day cook? Choose thighs + add ¼ cup extra liquid (pineapple juice/water) to keep sauce silky.
  • Sauce too salty? Add 1–2 Tbsp honey and a squeeze of lime; or splash in water to balance.
  • Glossier glaze: Let the thickened sauce bubble for a full minute after adding slurry.
  • Small crock (2–3 qt): Halve the recipe; start checking 30–45 min earlier.
  • No sesame oil? Use neutral oil + add extra ginger for aroma.

Variations

  • Sticky Pineapple Teriyaki: Double pineapple juice, add 1 cup chunks during the last 20 minutes.
  • Veg-loaded: Add bell peppers, carrots, and green beans in Step 6.
  • Spicy (adult batch): Stir in 1–2 tsp sriracha or chili-garlic sauce at the end.
  • Gluten-free: Use tamari and GF cornstarch; verify vinegar brand.

How to Serve

  • Bowl builder: Rice or quinoa + teriyaki chicken + steamed broccoli + cucumber ribbons + sesame.
  • Work-week lunches: Portion into 5 containers with rice and a quick slaw—ultimate Crockpot Lunch Recipes.
  • Game day: Teriyaki sliders with pineapple slaw; toothpicks for easy bites.

Make Ahead, Freezer & Storage

  • Fridge: 4 days, airtight.
  • Reheat: Microwave with a splash of water; or skillet on low until saucy.
  • Freezer meal (raw): Add chicken + sauce to a freezer bag; freeze up to 3 months. Thaw 24h, then cook as written.
  • Freeze cooked: Cool, portion with sauce, freeze up to 3 months; thaw and rewarm gently.

FAQs

Can I use frozen chicken? Thaw first for food safety and even cooking.
Breasts turned stringy—what happened? Overcooked; next time cook on LOW and check earlier (internal temp 165°F).
Can I double it? Yes—use a 7–8 qt crock and extend cook time slightly; ensure sauce still covers the chicken.
No brown sugar? Use honey or maple; sweetness levels vary—taste and adjust.

Simple Nutrition (estimate, per 6 servings, without rice)*

CaloriesProteinCarbsFatSodium
~285~29g~18g~9gvaries (soy)
Estimates only; calculate with your exact ingredients.
Sarah

Dump & Go Crockpot Teriyaki Chicken

Sweet-savory teriyaki chicken made entirely in the slow cooker—10 minutes of prep, then shred, thicken, and serve. Kid-friendly, meal-prep and freezer-meal friendly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours
Servings: 6 servings
Course: Main Course
Cuisine: American, Japanese-inspired
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2–2½ lb boneless skinless chicken thighs or breasts
  • ½ cup low-sodium soy sauce or tamari
  • ⅓ cup brown sugar or ¼ cup honey
  • ¼ cup pineapple juice or water
  • 2 Tbsp rice vinegar
  • 1 Tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 2 tsp fresh grated ginger
  • 2 Tbsp cornstarch mixed with 2 Tbsp cold water (slurry)
  • 3–4 cups broccoli florets, snap peas, or carrots (optional veg)
  • cooked rice or quinoa, sesame seeds, sliced scallions, lime wedges (for serving)

Equipment

  • 6-quart slow cooker
  • whisk
  • mixing bowl
  • tongs
  • measuring cups and spoons
  • knife and cutting board

Method

  • Add chicken to a 6-quart slow cooker.
  • Whisk together soy sauce, brown sugar (or honey), pineapple juice (or water), rice vinegar, sesame oil, garlic, and ginger. Pour over chicken.
  • Cook on LOW 6–8 hours for thighs or 3–4 hours for breasts (HIGH 2–3 hours), until chicken reaches 165°F and is tender.
  • Remove chicken; shred or slice. Stir cornstarch slurry into the sauce in the crock. Cook on HIGH 5–10 minutes until thickened and glossy.
  • Return shredded chicken to the sauce and toss to coat evenly. Stir in optional vegetables during the last 20 minutes of cooking.
  • Serve over rice or quinoa and garnish with sesame seeds, scallions, and lime wedges.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 105mgSodium: 820mgPotassium: 480mgSugar: 14gVitamin A: 120IUVitamin C: 3mgCalcium: 20mgIron: 1.2mg

Notes

Small Crock Pot Recipes: Halve ingredients for a 2–3 qt cooker; begin checking 30–45 minutes earlier. For an all-day set-and-forget meal, use chicken thighs and cook on LOW for 6–8 hours. Internal links: Crockpot Beef Stew, Korean Ground Beef Bowl, and Salmon Rice Bowl.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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