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Easy Dump and Go Crockpot Teriyaki Chicken Recipe

Imagine walking into your home after a long day and being greeted by the enticing aroma of sweet teriyaki chicken wafting through the air. This Dump and Go Crockpot Teriyaki Chicken recipe allows you to enjoy that pleasure with so little effort. Simply toss all the ingredients into the slow cooker, set it, and forget it! After testing this recipe multiple times, I refined it to ensure every bite is flavorful and satisfying. This dish is perfect for busy parents or anyone looking for hassle-free meals, plus it’s easily customizable to suit your taste. Let’s dive into the recipe and make dinner a breeze.

Why This Recipe Works

Flavor Development: Slow cooking allows the flavors to meld beautifully, creating a rich and savory dish.
Tender Chicken: The low and slow cooking method keeps the chicken juicy and tender without drying it out.
Easy Preparation: With just a few ingredients, this recipe requires minimal effort — no marinating or complex steps.
Customizable: You can easily adjust the seasoning or add extra vegetables, making it perfect for your family’s preferences.

Ingredients Breakdown

Chicken Thighs (1 kg / 2.2 lbs): Thighs remain moist during cooking and absorb flavor well. You can use breast meat, but it may dry out.
Soy Sauce (120 ml / ½ cup): Provides the base for the sauce. Use low-sodium soy sauce for a healthier option.
Honey (60 ml / ¼ cup): Adds sweetness and helps balance the salty soy sauce.
Garlic (4 cloves, minced): Infuses the dish with depth. You can use garlic powder (1 tsp) if fresh isn’t available.
Ground Ginger (1 tsp): Contributes warmth and a hint of spice.
Cornstarch (2 tbsp, optional): For thickening the sauce at the end. You can skip this if you prefer a thinner sauce.

Essential Equipment

Slow Cooker: A 5 to 6-quart slow cooker is ideal for this recipe. If you don’t have one, you can use a Dutch oven on low heat in the oven.
Measuring Cups and Spoons: For precise measurements, crucial for flavor balance.
Knife and Cutting Board: To mince garlic and prepare your ingredients.

Step-by-Step Instructions

Prep Time: 10 minutes | Cook Time: 4-6 hours on low | Inactive Time: None | Total Time: 4-6 hours | Servings: 4

Step 1: Prepare the Chicken

Place 1 kg (2.2 lbs) of chicken thighs at the bottom of the slow cooker. Make sure they are arranged evenly.

Step 2: Mix the Sauce

In a bowl, whisk together 120 ml (½ cup) soy sauce, 60 ml (¼ cup) honey, 4 minced garlic cloves, and 1 tsp ground ginger until well combined.

Step 3: Add the Sauce

Pour the sauce mixture over the chicken thighs in the slow cooker. Ensure the chicken is well coated.

Step 4: Cook

Cover the slow cooker and cook on low for 4–6 hours. The chicken is done when its internal temperature reaches 74°C (165°F) and easily shreds with a fork.

Step 5: Thicken the Sauce (Optional)

If you prefer a thicker sauce, transfer the cooking liquid to a saucepan after removing the chicken. Mix 2 tbsp cornstarch with 30 ml (2 tbsp) cold water to create a slurry. Stir it into the sauce over medium heat until thickened.

Expert Tips & Pro Techniques

Prevent Dry Chicken: Use thighs for juiciness. If using breasts, reduce cooking time to avoid dryness.
Avoid Overcooking: Check the chicken at the 4-hour mark. Cooking it too long can result in mushy texture.
Make Ahead: Prepare the sauce the night before and store it in the fridge. Add it in the morning, and you’re set.
Adapt for Flavors: Consider adding a splash of sesame oil for an extra layer of flavor.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: This dish freezes well! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.
Reheating: Reheat in a 175°C (350°F) oven for about 15 minutes or until heated through. Avoid microwaving as it can change the texture of the chicken.

Variations & Substitutions

Vegetarian Version: Replace chicken with firm tofu (use the same cooking method) for a plant-based option.
Add Veggies: Toss in chopped bell peppers or snap peas for added nutrition. Reduce cooking time slightly (1-2 hours) to prevent overcooking the vegetables.
Spicy Kick: Add red pepper flakes or sriracha for a spicy twist.

Serving Suggestions & Pairings

Serve this teriyaki chicken over steamed jasmine rice or quinoa for a complete meal.
Pair with blanched broccoli or snap peas to add vibrant color and crunch.
Consider finishing with sesame seeds and sliced green onions for garnish.

Nutrition Information

Per serving (1 cup):

Calories: 350
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 120 mg
Sodium: 800 mg
Total Carbohydrates: 32 g
Dietary Fiber: 1 g
Sugars: 14 g
Protein: 30 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my teriyaki chicken turn out dry?
Overcooking can lead to dryness. Check your chicken’s internal temperature to avoid this.
Can I make this without honey?
Yes, substitute with brown sugar or maple syrup for a different flavor profile.
Can I double this recipe?
Absolutely! Just ensure your slow cooker is large enough to accommodate the extra chicken.
Can I prepare this the night before?
Yes, you can prepare the ingredients and store them in the fridge overnight. Just add them to the slow cooker in the morning.
How long does this keep in the fridge?
This dish will last for about 4 days in the refrigerator when stored in an airtight container.