Dump and Go Crockpot Teriyaki Chicken
A simple and flavorful dish featuring tender chicken thighs simmered in a savory teriyaki sauce, perfect for busy families.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs Feel free to substitute with chicken breasts if preferred.
- 1 cup teriyaki sauce Store-bought or homemade.
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, minced
Thickening Ingredients
- 1 tablespoon cornstarch For thickening the sauce.
- 1 tablespoon water For cornstarch slurry.
Garnish
- to taste sesame seeds
- to taste green onions, chopped
Instructions
Preparation
- Place the boneless, skinless chicken thighs in the bottom of your crockpot.
- In a bowl, mix the teriyaki sauce, brown sugar, minced garlic, and minced ginger. Stir until well combined.
- Pour the teriyaki mixture over the chicken, ensuring all pieces are well coated.
Cooking
- Cover your crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours.
- Once the chicken is cooked through and tender, remove it from the crockpot and shred it with two forks.
- Mix the cornstarch and water in a separate bowl to make a slurry. Stir this slurry into the remaining sauce in the crockpot.
- Let it cook on high for an additional 15-30 minutes, allowing the sauce to thicken.
Serving
- Return the shredded chicken to the crockpot, mix well, and garnish with sesame seeds and chopped green onions.
- Serve over rice or noodles for a complete meal!
Notes
For a gluten-free option, use gluten-free teriyaki sauce. Consider adding red pepper flakes or Sriracha for a bit of heat. Store leftovers in an airtight container for up to three days, or freeze for up to three months.