Dump and Go Crockpot Teriyaki Chicken
There’s something simply magical about coming home to the aroma of a warm, comforting meal that’s been simmering away all day. As the chilly days of fall start to creep in, I find myself reaching for my trusty crockpot, ready to create cozy dishes that warm both the heart and the belly. Today, I’m thrilled to share my Dump and Go Crockpot Teriyaki Chicken recipe, which is not only delicious but also makes for an easy weeknight dinner that you can prepare in just minutes. Picture this: tender, juicy chicken breasts drenched in a rich, glossy teriyaki sauce, served over fluffy rice or noodles. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
Quick and Easy Preparation: With just a few simple steps, you can have dinner ready to go! This is a true “dump and go” recipe that minimizes prep time without compromising on flavor.
Family-Friendly Flavor: Teriyaki chicken is a crowd-pleaser! Its sweet and tangy flavors never fail to satisfy even the pickiest of eaters.
Slow-Cooked Perfection: Cooking low and slow ensures the chicken turns out tender and full of flavor as all the ingredients meld together beautifully.
Versatile and Customizable: You can easily tweak this recipe to suit your family’s tastes, whether that means swapping in your favorite proteins or adding extra veggies.
Perfect for Meal Prep: Make a batch ahead of time, and you’ll have delicious leftovers that are perfect for lunches or quick dinners throughout the week.
What You’ll Need
Gather These Simple Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice or noodles, for serving
- Green onions, for garnish (optional)
Let’s Make It Together
Step-by-Step Instructions
Place the chicken breasts in the crockpot, arranging them evenly for the best cooking results.
In a small bowl, mix together the teriyaki sauce, honey, minced garlic, and ginger. Pour this fragrant mixture over the chicken, ensuring it’s evenly coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, letting the magic happen while you go about your day.
Once the chicken is fully cooked and tender, remove it from the crockpot and shred it using two forks. The chicken should pull apart effortlessly!
In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce in the crockpot and cook for an additional 15 minutes on high, allowing the sauce to thicken beautifully.
Return the shredded chicken to the pot, giving it a good stir to coat in the rich sauce.
Serve over cooked rice or noodles, and if you love a little extra crunch and flavor, garnish with chopped green onions. Enjoy the warmth!
Delicious Variations to Try
Adding Veggies: Toss in some crisp broccoli florets or snap peas for a colorful, nutritious twist that adds texture and flavor.
Pineapple Twist: Combine some diced pineapple with your teriyaki sauce for a zesty, tropical flavor that brightens up the dish.
Spicy Kick: If you like some heat, add a teaspoon of red pepper flakes or siracha sauce. This adds an exciting layer of flavor that balances the sweetness beautifully.
Sesame Flavor: Finish the dish off with a sprinkle of toasted sesame seeds for a nutty taste and a bit of crunch!
Chef Emma’s Helpful Tips
Make-Ahead: This teriyaki chicken can be prepped a day in advance. Simply place everything in the crockpot and refrigerate overnight until you’re ready to cook.
Ingredient Swaps: If you’re looking for variety, feel free to use chicken thighs in place of breasts. They tend to be juicier and packed with flavor!
Storing Leftovers: Store any leftover chicken in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezing Option: You can freeze the cooked chicken for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Nutrition Information per Serving
- Serving Size: About 1 cup of chicken with sauce, served over rice or noodles
- Calories: 350
- Carbohydrates: 40g
- Sugar: 14g
- Fat: 7g
- Protein: 28g
- Sodium: 650mg
Frequently Asked Questions
- Can I make this ahead? Yes! Prep the ingredients the night before, and just pop the crockpot in the morning for a hassle-free dinner.
- Can I use different ingredients? Absolutely! Feel free to swap the chicken for beef or tofu for a vegetarian option.
- How do I store leftovers? Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- How long does it last? Leftovers will be good in the fridge for about 4 days and can also be frozen for up to 3 months.
Wrapping It Up
Whether you’re just starting out in the kitchen or you’re a seasoned pro, this Dump and Go Crockpot Teriyaki Chicken brings a sense of ease and warmth to your dining table. With minimal effort and maximum flavor, it’s perfect for busy families or weeknight meals that feel special. I hope you give this recipe a try and make it part of your cozy dinner traditions. Save this Dump and Go Crockpot Teriyaki Chicken to your Pinterest board so it’s ready when you’re craving a comforting bowl of goodness! Happy cooking!
Print
Dump and Go Crockpot Teriyaki Chicken
- Total Time: 370 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A simple and delicious recipe for teriyaki chicken that cooks in a crockpot, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice or noodles, for serving
- Green onions, for garnish (optional)
Instructions
- Place the chicken breasts in the crockpot, arranging them evenly.
- In a small bowl, mix together the teriyaki sauce, honey, minced garlic, and ginger. Pour this mixture over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Once fully cooked, remove the chicken and shred it using two forks.
- Mix the cornstarch with water to create a slurry and stir it into the sauce in the crockpot. Cook for an additional 15 minutes on high.
- Return the shredded chicken to the pot and stir to coat in the sauce.
- Serve over cooked rice or noodles, garnished with chopped green onions if desired.
Notes
This recipe is versatile; feel free to add veggies or use different proteins.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
