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Dump And Go Crockpot Teriyaki Chicken Dinner Recipe

Name: Dump And Go Crockpot Teriyaki Chicken Dinner
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Asian
Ingredients: 4–6 Boneless Skinless Chicken Thighs; 1/4 tsp Salt; 1/4 tsp Pepper; 1/4 tsp Onion Powder; 1/4 tsp Garlic Powder; 1/2 tsp Chicken Seasoning; 1/2 tsp Paprika; 1 Cup Brown Sugar or Brown Sugar Alternative for Low Carb; 1/2 Cup Low Sodium Soy Sauce; 1/2 Cup Ketchup; 4 Tbsp Minced Garlic; 1/2 tsp Oregano; 2 Tbsp Fresh Parsley, Chopped

This Dump and Go Crockpot Teriyaki Chicken is the definition of effortless weeknight dinner: tender, savory-sweet chicken thighs simmered in a sticky teriyaki-style sauce with almost zero hands-on time. It’s the kind of recipe that fills your house with irresistible aroma while you get on with your day — perfect for busy families or anyone who loves comfort food without fuss. For an extended play-by-play and extra tips, you can also visit the recipe notes on the recipe page.

Why make this recipe
If you’re tired of long evening prep and want a reliably delicious meal with minimal effort, this Dump and Go Crockpot Teriyaki Chicken is perfect because it takes raw ingredients, a single mixing bowl, and your slow cooker to produce deeply flavored, shreddable chicken without standing at the stove. The low-and-slow method lets the brown sugar and soy sauce meld into a rich glaze, and shredded chicken makes the dish incredibly versatile — serve it over rice, in bowls, tacos, or salads. It solves both time constraints and flavor fatigue.

Step-by-Step Guide to Making Dump And Go Crockpot Teriyaki Chicken Dinner Recipe

This slow cooker teriyaki chicken is intentionally simple, but small choices during prep and finishing make a big difference in texture and flavor. Below is a detailed, stepwise approach to get the best results every time.

Gather and measure ingredients

Pull together 4–6 boneless skinless chicken thighs and measure out the seasonings: 1/4 tsp each salt, pepper, onion powder, garlic powder; 1/2 tsp chicken seasoning; 1/2 tsp paprika.
For the sauce: 1 cup brown sugar (or brown sugar alternative for low carb), 1/2 cup low-sodium soy sauce, 1/2 cup ketchup, 4 Tbsp minced garlic, 1/2 tsp oregano.
Chop 2 Tbsp fresh parsley to finish.

Prep the chicken

Pat the chicken thighs dry with paper towels. Drying helps the seasonings stick and removes excess moisture that can dilute the sauce.
Season both sides of each thigh with the salt, pepper, onion powder, garlic powder, chicken seasoning, and paprika, using a light, even sprinkle.

Make the sauce

In a medium bowl, combine the brown sugar (or alternative), low-sodium soy sauce, ketchup, minced garlic, and oregano. Stir until the sugar is mostly dissolved and the mixture is uniform. The ketchup provides body and tomato sweetness, while the soy sauce and garlic are the backbone of the savory teriyaki flavor.

Assemble in the crockpot

Arrange the seasoned chicken thighs in a single layer in the slow cooker. You can slightly overlap if needed, but try to avoid stacking the thighs too tightly so the sauce can circulate.
Pour the prepared sauce evenly over the chicken, ensuring each piece gets some coverage. Press down gently so the thighs are nestled in the sauce.

Set and forget

Cover the crockpot and cook on LOW for 6 hours. This low-and-slow method produces tender, shreddable chicken and allows the sugar to caramelize slowly without burning.

Finish and shred

Once the timer goes off, use tongs to transfer the thighs to a cutting board or large bowl. Shred the chicken with two forks or a pair of meat claws until you have bite-sized pieces.
Return the shredded chicken to the crockpot and stir into the sauce to coat evenly. Let it sit on the warm setting for 5–10 minutes so the shredded pieces absorb more flavor and the sauce thickens slightly.

Adjust texture and seasoning

If the sauce is thinner than you’d like, remove 1/2 cup of sauce to a small saucepan and simmer over medium heat for 3–5 minutes to reduce and thicken, then stir back into the crockpot. Alternatively, whisk 1 tsp cornstarch with 1 Tbsp cold water to create a slurry and stir into the crockpot sauce, cooking on HIGH for 10–15 minutes to thicken.
Taste and adjust seasoning: add a pinch more salt, a dash of pepper, or a splash of rice vinegar if the sauce needs brightness.

Garnish and serve

Sprinkle 2 Tbsp chopped fresh parsley over the chicken before serving for a fresh, herbal lift and color contrast.

Ingredients

4–6 Boneless Skinless Chicken Thighs
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Chicken Seasoning
1/2 tsp Paprika
1 Cup Brown Sugar or Brown Sugar Alternative for Low Carb
1/2 Cup Low Sodium Soy Sauce
1/2 Cup Ketchup
4 Tbsp Minced Garlic
1/2 tsp Oregano
2 Tbsp Fresh Parsley, Chopped

Directions

Place chicken thighs in the crockpot.
Season with salt, pepper, onion powder, garlic powder, chicken seasoning, and paprika.
In a bowl, mix brown sugar, soy sauce, ketchup, minced garlic, and oregano.
Pour sauce over chicken in the crockpot.
Cover and cook on low for 6 hours.
Once cooked, shred chicken and mix with sauce.
Garnish with fresh parsley before serving.

Best Way to Store Dump And Go Crockpot Teriyaki Chicken Dinner Recipe

Refrigerate: Store in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: Freeze in airtight, freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C).
Reheating: Thaw frozen chicken overnight in the refrigerator before reheating. Reheat on the stovetop over low heat (adding a splash of water or broth if needed) until warmed through, or microwave in 1-minute intervals stirring between until hot.

Serving Ideas for Dump And Go Crockpot Teriyaki Chicken Dinner Recipe

This teriyaki chicken is a fantastic base for many meals. Here are ways to present it that highlight different textures and cuisines:

Classic bowl: Serve over steamed jasmine or brown rice and top with sliced green onions and sesame seeds. Add steamed broccoli or snap peas for vegetables.
Grain or salad bowl: Layer over quinoa, farro, or a bed of mixed greens for a lighter meal; top with shredded carrots, cucumber ribbons, and a drizzle of extra sauce.
Tacos and wraps: Spoon the shredded chicken into warm tortillas, top with pickled red onions and cilantro, and finish with a squeeze of lime.
Sandwiches: Pile onto toasted hoagie rolls with slaw and a little mayo for a sweet-savory sandwich.
Stir-fry boost: Toss shredded chicken into a quick stir-fry of bell peppers, mushrooms, and onions for a speedy dinner.

tips to make Dump And Go Crockpot Teriyaki Chicken Dinner Recipe

Q: How do I keep it moist?
A: Cook on LOW and avoid cutting the thighs before slow cooking — cooking from whole bone-in thighs (if using) or thick boneless thighs keeps juices locked in, and shredding right away helps the sauce soak back in. Add a splash of chicken broth if the crockpot looks dry toward the end.

Q: What about thickening the sauce?
A: If the sauce is too thin after shredding, whisk cornstarch with cold water and stir into the sauce, cooking on HIGH for 10–15 minutes. Alternatively, reduce a portion of the sauce on the stovetop.

Q: Can I use chicken breasts?
A: Yes, but they can dry out more easily. Cook for about the same time on low but check early; you may prefer slightly less time (5–5.5 hours) and to remove from heat as soon as they shred easily.

variation (if any)

Vegetarian swap: Use firm tofu (pressed and cubed) or large portobello mushroom slices in place of chicken; reduce cook time and monitor so they don’t over-soften. Mix sauce with a bit of vegetable broth and finish with a cornstarch slurry if needed.
Low-sugar option: Replace the brown sugar with a brown sugar alternative (erythritol-based) and use reduced-sugar ketchup, or substitute 2–3 Tbsp of a sugar-free sweetener plus a splash of pineapple juice for depth.

Extra context and tips for perfection (expanded details)

Why thighs are preferred
Boneless skinless chicken thighs are forgiving in slow cooking. Their higher fat content compared to breasts gives a richer mouthfeel and helps the meat stay tender even after long cooking. Thighs also shred into moist ribbons that soak up the sweet-savory sauce beautifully.

Balancing sweetness and saltiness
Teriyaki-style sauces walk a fine line between sugar and soy. Using low-sodium soy sauce helps prevent the dish from becoming overly salty as it concentrates during cooking. If you use regular soy sauce, consider reducing added salt or using slightly less soy sauce in the initial mix.

Garlic and aromatics
Four tablespoons of minced garlic create a forward garlic flavor; if you prefer something subtler, reduce to 2 tablespoons or use a combination of garlic and grated ginger (about 1–2 tsp) for a fresher, more complex profile.

Make-ahead and meal prep

Make it on a weekend and portion into individual containers for easy lunches or dinners. It reheats well and can be used in multiple dishes throughout the week.
For freezer meals, cool completely before packaging and label containers with the date and reheating instructions.

Pairings and plating

Textural contrast is key: add crunchy elements like toasted sesame seeds, roasted peanuts, or a crisp cabbage slaw.
Bright acidic elements like a drizzle of rice vinegar, lime juice, or pickled vegetables can cut through the richness and make the dish feel lighter.

FAQs

Q: Can I double this recipe in a larger crockpot?
A: Yes, you can double the ingredients for a larger slow cooker, but avoid overfilling — aim to fill the crockpot no more than two-thirds full for even cooking.

Q: How do I make the sauce less sweet?
A: Reduce the brown sugar by 1/4 cup and add 1–2 teaspoons of rice vinegar or a splash of citrus juice to provide brightness and balance.

What if I don’t have ketchup?
Use tomato paste thinned with a little water and a pinch of sugar to mimic ketchup’s texture and flavor, or substitute with a mild chili sauce for a different twist.

Q: Can I use frozen chicken thighs straight from the freezer?
A: It’s not recommended to put frozen chicken in the slow cooker because the chicken can spend too much time at unsafe temperatures while warming up. Thaw overnight in the refrigerator before using.

Q: Is this recipe gluten-free?
A: Not as written unless you use gluten-free soy sauce (tamari) and ensure ketchup and other ingredients are labeled gluten-free.

Q: How can I add vegetables to the crockpot?
A: Heartier vegetables like carrots and potatoes can be added at the beginning; quicker-cooking veggies like broccoli or snap peas are best steamed separately and added right before serving to avoid overcooking.

Conclusion

If you’d like another slow-cooker teriyaki take with extra notes and photos, check out Slow Cooker Teriyaki Chicken – Dinner at the Zoo for inspiration and serving ideas. For a clean-eating twist and alternate ingredient suggestions, see Crockpot Teriyaki Chicken – Lexi’s Clean Kitchen which offers helpful variations and meal-prep tips.