Let’s be honest — some days you want to cook, and some days… you want your slow cooker to do the cooking for you. This Dump and Go Crockpot Teriyaki Chicken is the definition of lazy perfection. You literally throw everything in, walk away, and come back hours later to a sticky, sweet, garlicky, glossy chicken that tastes like takeout (but cheaper and somehow cozier).
It’s one of those “didn’t think I had the energy” dinners that looks way more intentional than it is.
A Little Backstory
Teriyaki sauce actually comes from Japan — “teri” meaning shine and “yaki” meaning grill or broil. Traditionally, it’s a glaze brushed over grilled fish or meat. But here’s the twist: the slow cooker kind of cheats the system by braising the chicken in that same sauce until it’s tender enough to shred with a fork. So it’s not authentic teriyaki in the strictest sense, but the flavor? Still magic.
🧂 Ingredients
For the Chicken:
- 2 lbs (about 900 g) boneless, skinless chicken thighs (or breasts)
- ½ cup low-sodium soy sauce
- ⅓ cup honey (or brown sugar if that’s what you’ve got)
- ¼ cup rice vinegar (or apple cider vinegar in a pinch)
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger (or ½ tsp ground ginger if you must)
- ¼ cup water
- 2 tbsp cornstarch (for thickening later)
- 1 tbsp sesame oil (optional, but adds that nutty aroma)
- Sesame seeds & chopped green onions for garnish
💚 Vegan Option:
Swap chicken for cubed tofu or tempeh. They soak up the sauce beautifully. If you’re using tofu, press out extra water first so it gets a bit chewy, not soggy.
👩🍳 Instructions
- Dump everything in.
Literally. Chicken, soy sauce, honey, vinegar, garlic, ginger, water — just toss it all in your slow cooker. No searing, no sautéing. Stir it a little so the chicken’s coated in that glossy brown sauce. - Cook low and slow.
Set on Low for 4–5 hours, or High for 2–3 hours. The chicken should be tender and swimming in a sweet-savory sauce. - Thicken it up.
Whisk cornstarch with 2 tbsp of water, stir it into the sauce, then let it cook for another 15–20 minutes. The sauce will turn silky and shiny. - Serve & admire yourself.
Shred the chicken right in the pot, give it a toss to coat, then sprinkle with sesame seeds and green onions. Serve it over rice, noodles, or even lettuce wraps if you’re feeling fresh.
🍽️ Side Dish Ideas
This chicken plays nice with:
- Steamed jasmine or brown rice (classic)
- Stir-fried veggies like broccoli, carrots, and bell peppers
- A cucumber salad with a touch of rice vinegar and sesame oil
- Or just roasted edamame for crunch
🌿 Vegan Notes
Tofu or tempeh versions work best when added halfway through cooking, not from the start — they don’t need hours to soften. You can even mix in some broccoli florets in the last 20 minutes for a full one-pot meal.
📍 Where It’s From
This version takes inspiration from Japanese teriyaki but adds that classic “American crockpot” spin — less precision, more comfort. It’s become a go-to in Western kitchens for busy weeknights, family dinners, or meal prep.
🧊 Storage Tips
- Fridge: Store leftovers in a sealed container for up to 4 days.
- Freezer: Keeps up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.
- Pro tip: Save some sauce separately — it thickens beautifully when reheated and makes even plain rice taste fancy.
🧠 Nutritional Facts (Per Serving – Approx.)
- Calories: 370
- Protein: 36g
- Carbs: 26g
- Fat: 11g
- Sugar: 18g
- Sodium: ~780mg
(Vegan version: around 310 calories, 22g protein, 30g carbs, 9g fat)
💬 Personal Note
I make this one when I know the day’s going to go sideways — because it’s basically impossible to mess up. The smell alone makes you feel like you’ve got life under control (even if you’ve been eating cereal for dinner all week).
