Craving a flavorful dinner with minimal effort? This Dump and Go Crockpot Teriyaki Chicken is a true game-changer for busy weeknights. I discovered this recipe during a particularly hectic week when I needed something that would practically cook itself. The sweet-savory teriyaki sauce transforms ordinary chicken into something extraordinary and the best part? It only needs three ingredients!
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Ingredients for Dump and Go Crockpot Teriyaki Chicken
When it comes to teriyaki chicken, the sauce is absolutely essential. I’ve experimented with dozens of brands over the years and I always reach for a premium teriyaki sauce with natural ingredients. The difference in flavor is truly worth the extra dollar or two.
- 2 lbs boneless skinless chicken breasts (thawed completely)
- 1 cup teriyaki sauce – I recommend Soy Vay or Kikkoman brand for authentic flavor
- 1 cup broccoli florets (cut into bite-sized pieces) – In my experience, fresh works better than frozen here
- 2 cloves garlic (minced) – My preference is fresh over jarred for brightness
- 1 tbsp honey – I usually add this for extra sweetness, especially if using a less sweet teriyaki
- 1 tsp sesame oil – Pro tip: a little goes a long way for authentic flavor
- 2 tbsp sesame seeds (for garnish)
- 3 green onions (thinly sliced, for garnish)
Step-by-Step Instructions
I recommend prepping everything the night before if you’re planning to start this in the morning before work. In my experience, this small bit of advance preparation makes weekday cooking so much easier.
Step 1: Place chicken breasts in a single layer at the bottom of your crockpot. If your chicken pieces are particularly thick, slice them horizontally to ensure even cooking.
Step 2: In a small bowl, mix together teriyaki sauce, minced garlic, honey, and sesame oil until well combined, then pour evenly over the chicken.
Step 3: Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F when fully cooked.
Step 4: About 30 minutes before serving, add the broccoli florets on top of the chicken and sauce. Don’t stir yet, just place them on top and replace the lid.
Step 5: After the broccoli has steamed for 30 minutes, carefully remove the chicken and shred it using two forks. The meat should be very tender and pull apart easily.
Step 6: Return the shredded chicken to the crockpot, stir to combine with the broccoli and sauce, then let it sit for 5 minutes to soak up more flavor before serving.
Perfect Pairings for Teriyaki Chicken
This teriyaki chicken creates a beautiful balance of sweet and savory flavors that pair wonderfully with these sides:
Steamed Jasmine Rice: The subtle floral notes of jasmine rice create the perfect canvas for soaking up that delicious teriyaki sauce.
Sticky Garlic Chicken Noodles: While this is another main dish, the flavors complement each other beautifully for a delicious Asian-inspired feast.
Asian Cucumber Salad: A crisp, tangy cucumber salad provides refreshing coolness against the rich, warm chicken.
Chinese Beef and Broccoli: If you’re serving a crowd with diverse tastes, this beef option makes a perfect companion to your teriyaki chicken.
Chicken with Mixed Vegetable Stir Fry: Add this colorful vegetable stir fry for a complete takeout-style dinner at home.
Making the Most of Your Teriyaki Chicken
This teriyaki chicken keeps beautifully in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually improve overnight as the chicken continues to absorb the sauce.
When reheating, I recommend adding a splash of water if the sauce has thickened too much. Heat gently in the microwave for 1-2 minutes or on the stovetop over medium-low heat until just warmed through. Overheating will make the chicken tough.
Pro tip: Transform leftovers into teriyaki chicken bowls with fresh additions like avocado, pickled red onions, or a soft-boiled egg. I often make a double batch specifically for creative next-day lunches that feel entirely new. This approach works especially well if you’ve also tried my Bang Bang Chicken Bowl and enjoyed that style of meal.
FAQs
Can I use frozen chicken in this recipe?
While you can use frozen chicken, I don’t recommend it for food safety reasons. Frozen chicken takes too long to reach a safe temperature in a slow cooker. Always thaw chicken completely before adding it to your crockpot.
How do I make the sauce thicker?
For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir this slurry into the sauce during the last 30 minutes of cooking. Leave the lid slightly ajar to allow some moisture to escape.
Can I add other vegetables to this recipe?
Absolutely! Bell peppers, snap peas, carrots, and mushrooms all work wonderfully. Add firm vegetables like carrots 1-2 hours before finishing, and quick-cooking vegetables like bell peppers or snap peas during the final 30 minutes.
Dump and Go Crockpot Teriyaki Chicken
Ingredients
Equipment
Method
- Place chicken breasts in a single layer at the bottom of your crockpot. If your chicken pieces are particularly thick, slice them horizontally to ensure even cooking.
- In a small bowl, mix together teriyaki sauce, minced garlic, honey, and sesame oil until well combined, then pour evenly over the chicken.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F when fully cooked.
- About 30 minutes before serving, add the broccoli florets on top of the chicken and sauce. Don’t stir yet, just place them on top and replace the lid.
- After the broccoli has steamed for 30 minutes, carefully remove the chicken and shred it using two forks. The meat should be very tender and pull apart easily.
- Return the shredded chicken to the crockpot, stir to combine with the broccoli and sauce, then let it sit for 5 minutes to soak up more flavor before serving.
- Garnish with sesame seeds and sliced green onions. Serve over rice or noodles.
Notes
