Description
Dump and Go Crockpot Teriyaki Chicken
Prep Time: 5–10 minutes
Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
Servings: 4
Ingredients
Main Dish:
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4 boneless, skinless chicken breasts (≈2 lbs) – thighs work too!
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½ cup low-sodium soy sauce (tamari or coconut aminos for GF)
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¼ cup honey (maple syrup or agave for vegan)
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¼ cup rice vinegar (or apple cider/white wine vinegar)
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2 tbsp brown sugar
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2 cloves garlic, minced (or ½ tsp garlic powder)
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1 tsp ground ginger (or 1 tbsp fresh grated)
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1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
Optional Toppings:
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Toasted sesame seeds
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Chopped green onions
Optional Add-ins:
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Vegetables: broccoli florets, bell peppers, snap peas
Instructions
1. Prep Chicken:
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Place chicken in the crockpot in a single layer.
2. Make Sauce:
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In a bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger until combined.
3. Combine:
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Pour sauce over chicken. Lightly stir to coat.
4. Cook:
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Cover and cook on LOW 4–5 hours or HIGH 2–3 hours until chicken is tender and shreds easily.
5. Shred Chicken:
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Remove chicken and shred with two forks, or slice if preferred.
6. Thicken Sauce:
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Whisk cornstarch and water together. Stir into crockpot sauce and cook on HIGH for 10–15 min until glossy and thick.
7. Recombine:
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Return shredded chicken to the sauce, stirring to coat evenly.
Notes
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Thin sauce: Add extra slurry and cook 10–15 min with lid off.
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Frozen chicken: Thaw first for safety.
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Dry chicken: Use thighs or check 30–60 min earlier. Keep chicken whole while cooking.
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Make ahead: Refrigerate in airtight container up to 4 days or freeze 3 months.
Nutrition
- Calories: 280Cal per serving,
- Sugar: 14 g
- Sodium: 750 mg
- Carbohydrates: 18 g
- Fiber: 0 mg
- Protein: 35 g