Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
This easy, friendly teriyaki chicken is the ultimate weeknight lifesaver: toss a few simple pantry staples and chicken into the slow cooker, walk away, and come back to a sweet-savory feast. It’s comforting, crowd-pleasing, and forgiving — perfect for busy evenings or when you want dinner without the fuss. For a quick reference to the recipe source and original notes, see the Dump And Go Crockpot Teriyaki Chicken recipe page.
Why make this recipe
This dish stands out because it blends ease, flavor, and flexibility. The slow cooker coaxing lets the flavors meld deeply into the chicken while you get time back in your day. Plus, the simple ingredient list keeps shopping and prep minimal without skimping on satisfaction.
Step-by-Step Guide to Making Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
What you need (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 the chicken thighs in the crockpot in a single layer if possible so they cook evenly.
- Season lightly with salt, pepper, onion powder, garlic powder, chicken seasoning, and paprika — sprinkle over both sides.
- In a medium bowl, whisk together the brown sugar, low sodium soy sauce, ketchup, minced garlic, and oregano until well combined to create a glossy teriyaki-style sauce.
- Pour the sauce evenly over the seasoned chicken, making sure each piece gets some coating.
- Cover and cook on low for 6 hours. The long, slow simmer will tenderize the thighs and concentrate the sauce.
- Once cooked, remove the chicken and shred it with two forks directly in the crockpot or on a cutting board, then stir the shredded meat back into the sauce so everything soaks up the juices.
- Taste and adjust seasoning if needed (a pinch more salt or a splash of soy sauce can help), then garnish with fresh parsley before serving.
Helpful notes on the cooking process
- Low-and-slow is the key here: cooking on low for six hours gives the best texture and flavor. If you’re short on time, high for 3–4 hours will work, but results will vary.
- Shredding the chicken in the sauce lets it finish absorbing the teriyaki flavors; if you prefer, pull the thighs whole and slice before serving.
- The ketchup in this recipe contributes acidity and body — it’s a trick often used in quick teriyaki-style sauces when ingredients are limited.
Best Way to Store Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
- Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth, or microwave in short intervals until heated through.
Serving Suggestions for Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
- Over steamed white or brown rice with a sprinkle of sesame seeds and chopped scallions for a classic presentation.
- Stuffed into warm tortillas or wraps with cabbage slaw for a quick fusion taco.
- Served with steamed vegetables like broccoli or snap peas and a side of pickled cucumbers for brightness.
- Use as a filling for sandwiches, sliders, or on top of a baked potato for easy leftovers.
Tips to make Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
- Use boneless skinless thighs for the juiciest result — they hold up better to long, slow cooking than breasts.
- For deeper flavor, brown the thighs quickly in a skillet before adding to the crockpot (optional), though it adds an extra step.
- If the sauce is too thin after cooking, remove the chicken, transfer sauce to a pan, simmer to reduce, then return chicken.
- For low-sodium diets, use reduced-sodium soy sauce and adjust salt to taste at the end.
Variations
- Low-Carb Swap: Replace brown sugar with a granular erythritol or monk fruit brown sugar alternative and serve over cauliflower rice for a low-carb version.
- Glazed Pineapple Teriyaki: Add 1/2 cup crushed pineapple (with juice) to the sauce for a tropical twist; the natural acidity and sweetness balance the soy flavor beautifully.
Why these variations work
A sugar substitute keeps the sweet profile while cutting carbs, and pineapple introduces natural enzymes and fruity acidity that brighten the dish — both simple tweaks with big impact.
FAQs
Q: How do I keep the chicken moist?
A: Use thighs rather than breasts; thighs have more fat and connective tissue that break down during slow cooking and keep the meat tender.
Q: Can I use chicken breasts instead?
A: Yes, you can, but chicken breasts may dry out with long slow-cooker cooking. Cook on low for shorter time and check early, or use a boneless breast cut and reduce cooking time.
Q: Is there a substitute for soy sauce?
A: Tamari or coconut aminos can substitute for soy sauce, depending on dietary needs; coconut aminos are lower in sodium and soy-free.
Q: Can I double this recipe?
A: Yes—most crockpot recipes scale, but ensure your crockpot is large enough and maintain a single layer where possible for even cooking.
Q: How do I thicken the sauce?
A: Remove shredded chicken, simmer the sauce on the stove until reduced, or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water) and heat until thickened.
Practical meal plan ideas
- Weeknight family dinner: Serve this with rice and steamed greens; pack leftovers for lunches.
- Meal prep: Make a double batch on Sunday; portion into containers for ready-to-go meals during the week.
- Potluck friendly: Keep the chicken warm in a slow cooker on low at gatherings and bring extra rice or buns for serving.
Flavor building and ingredient swaps explained
The brown sugar lends caramelized sweetness while ketchup adds tang and body — an accessible way to mimic deeper teriyaki notes without needing specialized condiments. For a slightly more authentic teriyaki, you can add a tablespoon of mirin or rice vinegar and a teaspoon of grated ginger. If you avoid garlic, reduce the minced garlic to taste or use garlic-infused oil for a milder background note.
A note on seasoning balance
Because soy sauce provides salt and brown sugar gives sweetness, balance is important. Taste toward the end and tweak with a pinch of salt or a small squeeze of citrus to brighten if the sauce tastes too heavy. Fresh parsley at the end cuts through some of the richness and adds color.
Leftover creativity
- Teriyaki chicken bowl: Reheat and layer over rice, drizzle with extra sauce, add raw shredded carrot, cucumber, and a fried egg.
- Sliders: Pile on small rolls with coleslaw for a quick party app.
- Stir-fry addition: Toss leftover chicken into a hot skillet with vegetables and a splash of soy and sesame oil for a new meal.
Troubleshooting
- Sauce is too sweet: Add a splash of rice vinegar or a squeeze of lime to balance.
- Chicken isn’t shredding easily: It needs more time — cook another 30–60 minutes on low.
- Sauce too thin: Reduce on the stovetop or thicken with a cornstarch slurry.
Final quick checklist before serving
- Taste the sauce for balance (salt/sweet/acid).
- Shred or slice chicken and mix thoroughly with sauce.
- Garnish with fresh parsley (and sesame seeds or scallions if desired).
- Prepare your chosen sides so everything comes together while the chicken rests.
Conclusion
If you want another slow-cooker take on similar flavors, check out a slightly different approach in this helpful recipe for Slow Cooker Teriyaki Chicken – Dinner at the Zoo, which explores alternate ingredient balances and serving ideas. For a clean-eating twist and additional tips on making crockpot teriyaki with lighter ingredients, see Crockpot Teriyaki Chicken – Lexi’s Clean Kitchen.
Print
Dump And Go Crockpot Teriyaki Chicken Dinner
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A sweet-savory teriyaki chicken dish that is slow-cooked to perfection for a comforting weeknight meal.
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
Instructions
- Place the chicken thighs in the crockpot in a single layer if possible so they cook evenly.
- Season lightly with salt, pepper, onion powder, garlic powder, chicken seasoning, and paprika — sprinkle over both sides.
- In a medium bowl, whisk together the brown sugar, low sodium soy sauce, ketchup, minced garlic, and oregano until well combined to create a glossy teriyaki-style sauce.
- Pour the sauce evenly over the seasoned chicken, making sure each piece gets some coating.
- Cover and cook on low for 6 hours.
- Once cooked, remove the chicken and shred it with two forks directly in the crockpot or on a cutting board, then stir the shredded meat back into the sauce.
- Taste and adjust seasoning if needed, then garnish with fresh parsley before serving.
Notes
For deeper flavor, consider searing the thighs before adding to the crockpot. If the sauce is too thin at the end, reduce on the stove for a thicker consistency.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 85mg
Keywords: slow cooker, teriyaki chicken, weeknight dinner, easy recipe
