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Crockpot Teriyaki Chicken in a bowl with rice and vegetables

Dump and Go Crockpot Teriyaki Chicken

A quick and easy dinner solution, this crockpot teriyaki chicken is perfect for busy weeknights. Simply set it up and let it cook while you go about your day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless chicken thighs or breasts You can use frozen chicken.
  • 1 cup teriyaki sauce Use a good quality teriyaki sauce or low-sodium if preferred.
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1-2 cups mixed vegetables (bell peppers, broccoli, etc.) Optional for a complete meal.

Method
 

Preparation
  1. Place the chicken at the bottom of the crockpot.
  2. Pour the teriyaki sauce over the chicken.
  3. Add minced garlic and ginger. If using, add veggies.
  4. Cover and cook on low for about 6 hours or high for about 3 hours.
Serving
  1. Once cooking time is up, shred the chicken in the crockpot.
  2. Stir it back in with the sauce for even coating.
  3. Serve over rice, noodles, or in lettuce cups.
  4. Garnish with sesame seeds and chopped green onions if desired.
Storage
  1. After cooling to room temperature, transfer leftovers to an airtight container.
  2. Refrigerate for up to 3-4 days or freeze for 2-3 months.

Notes

Shred chicken in the crockpot for tenderness. For a thicker sauce, simmer the sauce after cooking for 15 minutes. Consider adding nuts or sriracha for extra crunch or spice.