A weeknight lifesaver: saucy, hands-off teriyaki chicken that practically cooks itself while you get on with life.
introduction
Dump and Go Crockpot Teriyaki Chicken brings tender shredded chicken and sticky-sweet teriyaki sauce together with zero fuss — perfect for busy families and meal prep nights. If you love bold teriyaki flavors, this recipe is an easy way to get Panda Express-style vibes at home. For a grilled twist to try another time, check out this copycat Grilled Teriyaki Chicken (Panda Express-style).
Why You’ll Love This Dump and Go Crockpot Teriyaki Chicken :
- Hands-off cooking: dump, set, and forget — great for busy evenings.
- Big, family-friendly flavor with minimal effort.
- Perfect for meal prep: makes great leftovers for lunches and bowls.
- Budget-friendly and adaptable — swap chicken cuts or add veggies.
- Tender, shred-ready chicken every time.
Ingredients Needed :
Protein
- 2 lbs chicken breasts
Sauce
- 1 cup teriyaki sauce
- 1 tablespoon honey
Aromatics & Seasoning
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
To Serve (optional)
- Cooked rice or noodles for serving
- Chopped green onions and sesame seeds for garnish
Step-by-Step Instructions :
- Place the chicken breasts in the slow cooker.
- In a bowl, mix together the teriyaki sauce, honey, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken with two forks right in the slow cooker and stir to coat with the sauce.
- Serve the teriyaki chicken over rice or noodles and garnish with green onions and sesame seeds if desired.
Serving Suggestions Dump and Go Crockpot Teriyaki Chicken
- Classic bowl: steamed white or brown rice with a scoop of shredded teriyaki chicken and steamed broccoli.
- Noodle dinner: toss with lo mein or rice noodles and a handful of snap peas.
- Meal prep: portion into containers with rice and roasted veggies for grab-and-go lunches.
- Sandwiches & wraps: pile shredded chicken into a toasted bun or wrap for a fun leftover makeover — try turning leftovers into a quick grilled chicken sandwich-style meal like this grilled chicken sandwich remake.
Tips for Success Dump and Go Crockpot Teriyaki Chicken
- Use chicken breasts or thighs: breasts are leaner, thighs stay juicier. Both shred beautifully.
- Don’t skip shredding in the cooker: it soaks up extra sauce and keeps meat moist.
- Taste and adjust sauce: if the sauce is too sweet, add a splash of rice vinegar or a squeeze of lime.
- Thicken the sauce: if you want a glaze, remove the shredded chicken and simmer the sauce on the stove with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) until thickened, then toss.
- Double the batch for meal prep — shredded teriyaki chicken freezes well and is great in other dishes; for more shredded-chicken inspiration see this homemade chicken and dumplings recipe (use it for ideas, not to mix the flavors directly).
variation (if any)
- Slow-Cooker Veggie Teriyaki: add sliced bell peppers, carrots, and snow peas in the last 1–2 hours of cooking so they stay crisp-tender.
- Gluten-Free: use a gluten-free teriyaki sauce or make your own with tamari.
- Sticky Air-Fryer Finish: after shredding, air-fry 5 minutes at 400°F for slightly caramelized edges.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes — cook on low for 7–8 hours or on high for 4–5 hours, but verify internal temperature reaches 165°F before shredding.
Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water or extra sauce to keep it moist.
Q: Can I make this in an Instant Pot?
A: Yes — use the manual high-pressure setting for 10–12 minutes with 1 cup of liquid, then shred and toss with sauce. Use natural release for best tenderness.
Q: Is this recipe kid-friendly?
A: Absolutely — the sauce is sweet and savory. Reduce garlic/ginger if serving to very young kiddos or adjust to taste.
Q: Can I add vegetables to cook with the chicken?
A: Yes — firmer veggies like carrots or potatoes should go in at the start; delicate veggies (peas, bell peppers) are best added in the final 1–2 hours to avoid overcooking.
Ingredients
Protein
- 2 lbs chicken breasts Use either breasts for a leaner option or thighs for juicier meat.
Sauce
- 1 cup teriyaki sauce
- 1 tablespoon honey
Aromatics & Seasoning
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
To Serve
- Cooked rice or noodles for serving
- Chopped green onions and sesame seeds for garnish Optional
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- In a bowl, mix together the teriyaki sauce, honey, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken in the slow cooker.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken with two forks right in the slow cooker and stir to coat with the sauce.
Serving
- Serve the teriyaki chicken over rice or noodles and garnish with green onions and sesame seeds if desired.
