Savory Dump and Go Crockpot Teriyaki Chicken for Effortless Dinners

Delight in this Dump and Go Crockpot Teriyaki Chicken that transforms chicken thighs into tender morsels with a homemade teriyaki sauce, perfect for busy weeknights.

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Prep Time 10

Cook Time 5

Total Time 5 10

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Chicken Thighs Fresh or thawed

For the Teriyaki Sauce

1/2 cup Soy Sauce Use low-sodium for balanced flavor
1/4 cup Honey Maple syrup can be used for vegan option
2 cloves Garlic Minced, or use garlic powder in a pinch
1 tablespoon Ginger Fresh grated, or use ground ginger

For Thickening

2 tablespoons Cornstarch Can substitute with arrowroot powder
1/2 cup Water Can use chicken broth for deeper flavor

Equipment

Crockpot

Method

Step-by-Step Instructions

Start by patting the chicken thighs dry with paper towels, ensuring they're thoroughly dried to promote sauce adherence.
In a medium bowl, whisk together soy sauce, honey, minced garlic, and grated ginger until fully combined.
Carefully pour the prepared teriyaki sauce over the chicken thighs in the crockpot, then add water.
Cover the crockpot and set it to low heat. Cook for approximately 4 to 5 hours, or until tender.
Remove chicken thighs, pour the sauce into a saucepan over medium heat, and whisk in cornstarch slurry to thicken.
Return chicken to the saucepan with thickened sauce and serve warm over rice or noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Notes

Consider adding bell peppers or snap peas in the last hour for additional veggies.

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