Go Back

Dump-And-Go Crockpot Teriyaki Chicken

Dump-and-go crockpot teriyaki chicken with tender shredded chicken and a glossy thickened sauce—no extra pot needed. Slow-cooked on Low for 4–5 hours, then finished with a cornstarch slurry for a clingy, spoon-coating texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 boneless skinless chicken thighs Use 4–6 thighs for the best saucy coating.
teriyaki sauce base
  • 0.5 cup soy sauce
  • 0.25 cup honey
  • 0.25 cup brown sugar
  • 2 tbsp mirin Use mirin or rice vinegar.
  • 2 tbsp rice vinegar Use mirin or rice vinegar.
  • 3 clove garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp sesame oil For aroma in the finished sauce.
thickener and serving
  • 2 tbsp cornstarch
  • 2 tbsp water For the cornstarch slurry.
  • 1 steamed rice
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 slow cooker

Method
 

Make the sauce in the slow cooker
  1. Add soy sauce, honey, brown sugar, mirin or rice vinegar, minced garlic, grated ginger, and sesame oil to the slow cooker and stir to combine.
  2. Add the chicken thighs directly to the sauce and turn to coat so most surfaces are glazed.
Slow cook the chicken
  1. Cook on Low for 4 to 5 hours until the chicken is very tender and easily shreddable.
Shred and thicken
  1. Remove the chicken and shred with two forks.
  2. Stir cornstarch mixed with water into the slow cooker sauce, then cook on High for 15 minutes until thick and glossy.
  3. Return the shredded chicken to the sauce and stir until coated.
Serve
  1. Serve the teriyaki chicken over steamed rice and top with sesame seeds and green onions.

Notes

Pro tip: If your slow cooker runs hot, start checking tenderness at the lower end of the time (around 4 hours on Low). Refrigerate leftovers in an airtight container for up to 4 days. Freezing is yes—freeze sauced chicken for up to 2 months, then thaw overnight in the fridge and reheat until steaming. For a lower-sugar option, reduce honey and brown sugar by half and add an extra tablespoon of soy sauce to keep the flavor balanced.