Dump and Go Crockpot Teriyaki Chicken

Sweet, glossy, and fragrant — this crockpot teriyaki turns basic chicken into dinner you’ll crave. Crockpot Teriyaki Chicken needs just a few pantry staples and a single bowl to make a sticky, savory sauce that soaks into the meat while it simmers low and slow. After testing this version 12 times with boneless thighs and breasts, I landed on a sugar-to-soy balance that gives deep flavor without cloying sweetness. I developed this while teaching quick weeknight menus; it’s the exact method I bring to busy family nights. Read on for precise measurements, timing, and tricks so your slow cooker yields tender, shreddable chicken every time.

Why This Recipe Works

Low, slow cooking lets collagen in the chicken thighs break down, producing tender, shreddable meat and a rich mouthfeel.
A simple cornstarch slurry at the end concentrates the sauce without diluting flavor, giving the glossy finish you expect from good teriyaki.
A 3:2:1 balance of soy to sweetener to acid keeps the sauce bright and prevents it from tasting flat after hours in the crockpot.
Using dark brown sugar adds molasses notes that mimic restaurant-style teriyaki without extra steps.
Salt control: the sauce is made slightly under-salted in the cooker to avoid over-seasoning as it reduces.

Ingredients Breakdown

Chicken: 1.2 kg (2.5 lb) boneless, skinless chicken thighs — thighs stay moist and shred easily. You can use breasts, but they will be firmer and can dry if overcooked.
Soy sauce: 180 ml (3/4 cup) reduced-sodium soy sauce — provides salt and umami. If you only have regular soy sauce, reduce to 120 ml (1/2 cup).
Dark brown sugar: 120 g (1/2 cup, packed) — gives depth and helps the sauce caramelize when reduced.
Mirin or dry sherry: 60 ml (1/4 cup) — adds sweetness and acid; if using dry sherry, add 1 tsp more sugar.
Rice vinegar: 30 ml (2 tbsp) — brightens the sauce and balances sweetness.
Fresh garlic: 3 cloves, minced — aromatic backbone.
Fresh ginger: 2 tbsp (about 20 g), minced — adds warm, peppery lift.
Sesame oil: 15 ml (1 tbsp) — finish only; potent toasted flavor.
Cornstarch slurry: 30 g (2 tbsp) cornstarch + 60 ml (1/4 cup) cold water — thickens the sauce at the end.
Optional: 1 tsp crushed red pepper flakes for heat; 2 tbsp toasted sesame seeds and chopped green onions for garnish.

Substitutions and impact warnings:

Gluten-free: Use tamari or a gluten-free soy alternative. Flavor will be slightly different but still excellent.
Low-sodium: Use low-sodium soy sauce and taste before adding more salt after reduction.
Sweetener swaps: Honey or maple syrup (120 ml/1/2 cup) can replace brown sugar — sauce will be thinner and more aromatic; reduce final glaze time by 1–2 minutes to avoid burning.

Essential Equipment

6–7 quart (5.7–6.6 L) slow cooker — sizes smaller than 4.5 qt risk overflow; larger sizes cook slightly faster.
Measuring cups and digital scale for accuracy: 120 g vs 1/2 cup matters here.
Small bowl for cornstarch slurry.
Tongs and a fork for shredding the chicken.
Wide skillet (optional) for reducing sauce if you want a faster finish — otherwise finish in the slow cooker.
If you don’t have a slow cooker, use a heavy Dutch oven and simmer at 160°C (325°F) in the oven for 1.5–2 hours as a substitute.

Step-by-Step Instructions

Prep Time: 15 minutes — Cook Time: 3–4 hours on HIGH or 6–7 hours on LOW — Inactive Time: None — Total Time: depends on setting — Servings: 6

Step 1: Mix the sauce

In a medium bowl combine 180 ml (3/4 cup) reduced-sodium soy sauce, 120 g (1/2 cup) dark brown sugar, 60 ml (1/4 cup) mirin, 30 ml (2 tbsp) rice vinegar, 3 minced garlic cloves, and 20 g (2 tbsp) minced ginger. Whisk until sugar mostly dissolves, about 30 seconds.

Step 2: Add chicken to the slow cooker

Place 1.2 kg (2.5 lb) boneless, skinless chicken thighs in the slow cooker in a single layer when possible. Pour the sauce evenly over the chicken. No need to flip; the liquid will circulate. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Step 3: Check doneness and shred

Cook until the chicken reaches an internal temperature of 74°C (165°F) and pulls apart easily with two forks, about 3–4 hours on HIGH or 6–7 hours on LOW. Do not overcook on HIGH beyond 5 hours — thighs will begin to dry.

Step 4: Reduce and thicken the sauce

Remove 120 ml (1/2 cup) of cooking liquid into a skillet set over medium-high heat and bring to a simmer. Whisk the cornstarch slurry (30 g/2 tbsp cornstarch + 60 ml/1/4 cup cold water) and add to the simmering liquid, stirring for 1–2 minutes until glossy and thickened. OR: pour the slurry into the slow cooker and stir, then set to HIGH and cook for 10 minutes, whisking occasionally.

Step 5: Combine and finish

Return the shredded chicken to the thickened sauce and toss to coat. Stir in 15 ml (1 tbsp) toasted sesame oil and taste for salt. Serve topped with sesame seeds and chopped green onions.

Expert Tips & Pro Techniques

Always use thighs for the most forgiving texture; breasts can be used but watch time closely.
Common mistake: overcooking on HIGH. If you must speed-cook, check at 3 hours and test texture often.
To intensify flavor, sear the thighs 1–2 minutes per side before adding to the slow cooker. This adds brown flavor but is optional.
Make-ahead: Complete the recipe, cool, and store sauce and shredded chicken separately for up to 3 days. Reheat gently and combine to avoid over-reduction.
Professional trick: add a tablespoon of dark soy or low amount of molasses at the start for deeper color and an almost caramelized finish.
Use a wide, shallow pan for reducing the sauce if you want a faster, more controlled glaze — larger surface area speeds evaporation.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days. Keep sauce and chicken together for convenience, but if you prefer, store separately to avoid over-saturation.
Freezer: Freezes well for up to 3 months. Cool completely, place in a freezer-safe container or heavy-duty bag, removing as much air as possible. Thaw overnight in the refrigerator.
Reheating: Reheat gently in a skillet over low-medium heat until warmed through, about 6–8 minutes, adding a splash of water if the sauce has thickened too much. For oven reheating, cover and bake at 175°C (350°F) for 10–12 minutes. Avoid microwaving for long times — it can dry the meat or make the sauce rubbery.

Variations & Substitutions

Gluten-Free Version: Use 180 ml (3/4 cup) tamari instead of soy sauce. Everything else stays the same.
Spicy Teriyaki: Add 2 tbsp gochujang or 1–2 tsp sriracha to the sauce. Reduce sugar to 90 g (3/8 cup) if you want less sweetness.
Lighter Version: Use 1.2 kg (2.5 lb) chicken breasts and cook on LOW for 5–6 hours. Remove at first sign of shredding to prevent dryness.
Sheet-Pan Finish: After slow-cooking, scoop shredded chicken onto a rimmed baking sheet and broil for 2–3 minutes to get slightly charred edges — watch closely.
Leftovers to Soup: Use the shredded chicken and strained cooking liquid as a base for a quick chicken dumpling soup—reduce sugar by half and add more broth.

Serving Suggestions & Pairings

Serve over steamed jasmine rice with a side of quick-pickled cucumbers and cilantro for brightness.
Toss with stir-fried vegetables and udon or rice noodles to make a heartier bowl.
For sandwiches: pile the shredded teriyaki into toasted rolls with slaw for an Asian-inspired sandwich pairing with our crockpot honey garlic chicken flavors.
Drinks: light lager, cold green tea, or a simple cucumber-lime sparkling water will cut the richness.

You can repurpose leftovers in creative ways: warm shredded chicken goes great in chicken Caesar sandwiches for lunch, or folded into omelets. If you have extras, transform them into a quick chicken avocado melt sandwich for an easy next-day meal.

Nutrition Information

Per serving (Serving size: about 170 g / 1 cup of shredded chicken with sauce; Recipe yields 6 servings)

Calories: 320 kcal
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 105 mg
Sodium: 760 mg
Total Carbohydrates: 26 g
Dietary Fiber: 0.5 g
Sugars: 23 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most often from overcooking, especially on HIGH. Check at the earlier end of the time range and stop cooking once it shreds easily.

Q: Can I make this without soy sauce or with less sodium?
A: Yes. Use tamari for gluten-free, or reduced-sodium soy and taste after reduction. You may need to add a pinch of salt at the end.

Q: Can I double this recipe?
A: Yes, but use a larger slow cooker (7–8 qt) and keep the same timing; do not overfill the crock more than two-thirds full for even cooking.

Q: Can I prepare this the night before?
A: Absolutely. Cook it, cool, refrigerate, and gently reheat the next day. Keep sauce and chicken together only if you plan to eat within 3 days.

Q: How long does this keep in the fridge?
A: Up to 4 days in an airtight container. For longer storage, freeze for up to 3 months.

Q: Can I use cornstarch alternatives?
A: Use arrowroot 1:1 for cornstarch for a clearer finish. Do not use flour as a direct substitute without cooking longer; it will taste raw.

Q: Is there a faster stovetop version?
A: Yes. Simmer sauce for 10 minutes, add chicken, cover, and braise gently for 30–45 minutes until tender, turning once.

Conclusion

If you want more slow-cooker inspiration, try this Allrecipes slow cooker teriyaki chicken for a slightly different take, or compare techniques with this Crockpot Teriyaki Chicken from Lexi’s Clean Kitchen to see how small changes affect texture and sauce.