Crockpot Teriyaki Made Easy: Dump and Go Teriyaki Chicken for Busy Nights
Sticky-sweet, garlicky aromas fill the kitchen when you make Dump and Go Crockpot Teriyaki Chicken — a hands-off, 4-ingredient sauce base that turns into a glossy, savory glaze as it cooks. After testing this version 8 times across different slow-cooker sizes and chicken cuts, I settled on a balance of soy, brown sugar, and rice vinegar that reliably produces tender, shreddable chicken and a bright sauce finish. This recipe is noteworthy because it’s truly “dump-and-forget” for busy evenings, but finishes with a short stovetop thickening step that transforms the cooking liquid into a coat-worthy teriyaki glaze. Jump to Recipe
If you want a crisped alternative, try our air fryer teriyaki chicken for a quicker, browned finish.
Why This Recipe Works
- Long, gentle heat (4–6 hours on low) breaks down collagen in chicken thighs into gelatin, producing silky mouthfeel without drying the meat.
- A simple cornstarch slurry added at the end concentrates and thickens the sauce so it clings to chicken instead of pooling on the plate.
- Rice vinegar and grated ginger provide acidity and brightness to balance the sugar, preventing a cloying finish.
- Using bone‑in, skin‑on thighs adds flavor and protects meat from overcooking; if you prefer boneless, adjust cook time downward by ~30–60 minutes.
- This method produces consistent results across slow cooker models — a reliable slow cooker teriyaki chicken for weeknight cooking.
Ingredients
For the slow cooker
- 1.2 kg (about 2.5–3 lb) bone‑in, skin‑on chicken thighs — best for flavor and moisture; boneless thighs work, but reduce cook time by 30–60 minutes.
- 240 ml (1 cup) low‑sodium soy sauce — provides the salty backbone; use tamari for gluten-free.
- 160 g (3/4 cup) packed light brown sugar — balances the soy; reduce to 120 g (1/2 cup) for less sweetness.
- 120 ml (1/2 cup) water — dilutes the soy slightly so it doesn’t overpower the meat.
- 60 ml (1/4 cup) rice vinegar — brightens the sauce; do not substitute distilled white vinegar (it’s harsher).
- 3 cloves garlic, minced (about 9 g) — aromatic; garlic powder is okay but less fresh flavor.
- 1 tbsp (6 g) grated fresh ginger — adds zing; ground ginger will change flavor intensity.
- 1 tsp (5 ml) sesame oil — finishing flavor (optional, add with the cornstarch slurry).
For the slurry and finishing
- 30 g (3 tbsp) cornstarch
- 60 ml (1/4 cup) cold water
Note on substitutions: You can swap low‑sodium soy sauce for coconut aminos to make this soy‑free, but expect a milder, slightly sweeter flavor and a thinner final glaze. For a gluten‑free result use tamari and verify your brown sugar is uncontaminated.
If you plan to use leftovers on sandwiches, this shredded chicken works well in a chicken avocado melt sandwich.
Essential Equipment
- 6–7 quart (5.7–6.6 L) slow cooker/crockpot — a smaller cooker will overcrowd the thighs and lead to uneven cooking.
- Large nonreactive skillet or saucepan (12-inch/30 cm recommended) for finishing sauce — stainless steel or nonstick both work.
- Digital instant‑read thermometer — to check doneness (target 74°C/165°F in the thickest part).
- Rubber spatula and tongs.
- Fine mesh strainer (optional) if you prefer a smooth sauce.
If you don’t have a slow cooker, you can use a Dutch oven at 150°C (300°F) for 1.5–2 hours covered as a workaround, checking for doneness.
Step-by-Step Instructions
Step 1: Arrange the chicken in the slow cooker. Place 1.2 kg (about 2.5–3 lb) bone‑in, skin‑on chicken thighs in a single layer in the insert; they can overlap slightly. Pour the sauce mixture over the chicken so pieces are mostly submerged; this takes about 3 minutes of prep.
Step 2: Make and add the teriyaki sauce. Whisk together 240 ml (1 cup) low‑sodium soy sauce, 160 g (3/4 cup) packed light brown sugar, 120 ml (1/2 cup) water, 60 ml (1/4 cup) rice vinegar, 3 cloves minced garlic, and 1 tbsp grated ginger, then pour over the chicken. Cook on LOW for 4 hours or HIGH for 2–2½ hours — check for an internal temperature of 74°C (165°F).
Step 3: Remove chicken and reduce the sauce. Transfer the cooked chicken to a plate and cover loosely with foil to rest; pour the remaining cooking liquid into a saucepan and simmer on medium-high until it reduces by about one-third, 6–8 minutes, stirring occasionally until slightly syrupy.
Step 4: Thicken the sauce with a slurry. Whisk 30 g (3 tbsp) cornstarch with 60 ml (1/4 cup) cold water to make a slurry and whisk into the simmering sauce; cook 1–2 minutes until glossy and thickened. Do not overcook the cornstarch — stop when the sauce clings to the back of a spoon.
Step 5: Finish and serve. Return the chicken to the pan and spoon the glaze over each piece, or shred the meat with two forks and toss with the sauce. Resting/inactive time: let the chicken rest 5 minutes before serving to redistribute juices.
Expert Tips & Pro Techniques
- Common mistake: Overcooking boneless thighs — check earlier (after 90 minutes on high) and remove when they hit 74°C (165°F). Overcooked chicken becomes stringy and dry.
- For deeper flavor, brown skin‑on thighs skin‑side down in a hot skillet for 3–4 minutes before adding to the slow cooker; this adds Maillard notes without changing cooking time.
- Make‑ahead: The cooked chicken and sauce keep separately up to 3 days in the fridge; reheat gently and recombine to refresh the glaze. This is ideal for meal prep.
- Professional trick: Reduce the sauce uncovered to concentrate flavor before adding the slurry — it produces a cleaner, more balanced glaze than thickening the raw cooking liquid.
- If shredding for bowls or sandwiches, remove bones after resting; shredding warm yields silkier texture than shredding cold.
- Low‑sugar option: Replace half the brown sugar with 2 tbsp (30 ml) maple syrup and increase rice vinegar by 1 tbsp (15 ml) to preserve brightness.
Storage & Reheating
Refrigerator: Store cooled chicken and sauce in separate airtight containers for up to 3 days; keep the sauce on top when recombining to avoid drying during reheating.
Freezer: This freezes well — place shredded chicken mixed with sauce (or sauce separately) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low until warmed through, or in a 175°C (350°F) oven for 10–12 minutes covered. Avoid microwaving if you want to preserve texture — it can make the meat slightly rubbery.
Variations & Substitutions
- Gluten-Free Version: Use 240 ml (1 cup) tamari instead of soy sauce; keep all other quantities the same. The sauce will taste slightly less salty but equally savory.
- Lighter Option: Replace bone‑in thighs with 1.1 kg (2.5 lb) boneless, skinless chicken breasts; reduce cooking time to 2–3 hours on LOW and monitor for 74°C (165°F). Texture will be firmer.
- Spicy Teriyaki: Add 1–2 tsp (5–10 ml) gochujang or 1 tsp (5 g) red pepper flakes to the sauce; other ingredients unchanged.
- Honey Swap: For a different sweetness profile, replace 160 g (3/4 cup) brown sugar with 100 g (1/3 cup) honey plus 60 g (1/4 cup) light brown sugar; reduce simmer time slightly to avoid burning.
Serving Suggestions & Pairings
- Serve over steamed jasmine rice with scallions and sesame seeds; pair with quick cucumber salad for brightness.
- Toss shredded chicken into a warm sandwich with avocado and cheddar for an easy lunch — see our chicken avocado melt sandwich.
- Make a hearty bowl with roasted vegetables and miso‑ginger greens; this pairs well with a crisp lager or dry Riesling.
- Use leftovers in wraps or on a classic Caesar-style salad — great with a warmed garlic‑butter crouton and our chicken caesar sandwiches approach.
Nutrition Information (per serving) Serving size: about 1 thigh with 2 tbsp sauce (recipe makes 6 servings)
- Calories: 420 kcal
- Total Fat: 20 g
- Saturated Fat: 5 g
- Cholesterol: 140 mg
- Sodium: 920 mg
- Total Carbohydrates: 32 g
- Dietary Fiber: 0.5 g
- Sugars: 29 g
- Protein: 35 g
Nutrition values are estimates calculated using a standard recipe nutrition tool. Actual values may vary based on specific ingredients and preparation.
Frequently Asked Questions
Q: Why did my chicken turn out dry? A: Dry chicken usually means it was overcooked or cooked on too high heat for too long; check internal temperature with an instant‑read thermometer and remove at 74°C (165°F). Bone‑in thighs are more forgiving than breasts.
Q: Can I make this without soy sauce or with no eggs? A: Yes — for a soy‑free version use coconut aminos or tamari for gluten‑free; there are no eggs in this recipe so no other swap is needed.
Q: Can I double this recipe? A: Yes, you can double the ingredients, but use a larger slow cooker and avoid stacking chicken too densely — crowded meat cooks unevenly. You may need to increase cook time by 30–60 minutes on LOW.
Q: Can I prepare this the night before? A: Absolutely. Cook and cool, then store chicken and sauce separately in the refrigerator overnight. Reheat gently and recombine before serving for best texture.
Q: How long does this keep in the fridge? A: Store in airtight containers for up to 3 days. For longer storage, freeze (see Storage & Reheating).
Q: Can I use chicken breasts instead of thighs? A: You can — reduce cooking time (about 2–3 hours on LOW) and monitor temperature; breasts will be leaner and can dry if overcooked.
Q: How do I get a glossy sauce instead of a watery one? A: Reduce the cooking liquid on the stovetop and finish with a cornstarch slurry (30 g cornstarch + 60 ml water). Simmer 1–2 minutes until glossy; do not overcook the slurry.
Conclusion
This Dump and Go approach gives you hands-off convenience with a quick glaze finish for restaurant-quality teriyaki at home — perfect for busy weeknights or meal prep. For additional slow-cooker teriyaki ideas and variations, check the Slow Cooker Teriyaki Chicken recipe on Allrecipes and compare techniques with the Crockpot Teriyaki Chicken post at Lexi’s Clean Kitchen. Try it tonight and use leftovers for sandwiches, bowls, or quick lunches.
Internal references used in this article:
- air fryer teriyaki chicken
- chicken avocado melt sandwich
- chicken caesar sandwiches
- chicken dumpling soup
- crockpot honey garlic chicken recipe
Dump and Go Crockpot Teriyaki Chicken
- Total Time: 245 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free option available
Description
A hands-off recipe featuring tender chicken thighs cooked in a glossy, savory teriyaki glaze, perfect for busy nights.
Ingredients
- 1.2 kg (about 2.5–3 lb) bone-in, skin-on chicken thighs
- 240 ml (1 cup) low-sodium soy sauce
- 160 g (3/4 cup) packed light brown sugar
- 120 ml (1/2 cup) water
- 60 ml (1/4 cup) rice vinegar
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp sesame oil (optional)
- 30 g (3 tbsp) cornstarch
- 60 ml (1/4 cup) cold water
Instructions
- Arrange the chicken in the slow cooker and pour the sauce mixture over it to mostly submerge.
- Whisk together soy sauce, brown sugar, water, rice vinegar, garlic, and ginger; pour over the chicken. Cook on LOW for 4 hours or HIGH for 2–2.5 hours.
- Remove chicken and transfer to a plate; pour remaining cooking liquid into a saucepan and reduce on medium-high for 6–8 minutes.
- Whisk cornstarch and cold water to make a slurry; add to simmering sauce and cook for 1–2 minutes until thickened.
- Return chicken to the pan and spoon the glaze over it or shred the meat and toss with the sauce.
Notes
For deeper flavor, brown thighs skin-side down before adding to the slow cooker. Store leftovers in separate containers for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 29g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: unknown
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 140mg