If you are looking for a comforting, fuss-free dinner that bursts with flavor and can practically make itself, this Dump And Go Crockpot Teriyaki Chicken Dinner Recipe is your new best friend in the kitchen. Combining tender, juicy chicken thighs with a perfectly balanced teriyaki sauce that’s sweet, savory, and garlicky, this recipe simplifies dinner without skimping on taste. Whether you’re feeding a hungry family or prepping meals for the week ahead, this dish delivers irresistible warmth and satisfaction with a minimal amount of prep and maximum flavor payoff.
Ingredients You’ll Need
This recipe’s magic lies in how each simple, accessible ingredient layers flavor and texture to create a mouthwatering meal. Every element from the brown sugar to the paprika enhances the depth and color of the sauce, while the seasonings bring out the rich juiciness of the chicken thighs.
- Boneless Skinless Chicken Thighs: Tender and juicy, they absorb the sauce beautifully and stay moist during slow cooking.
- Salt: Essential for enhancing all the flavors and seasoning the chicken perfectly.
- Pepper: Adds a subtle kick that balances the sweetness in the sauce.
- Onion Powder: Brings a mild, savory depth without overpowering the dish.
- Garlic Powder: Amplifies the garlic flavor, complementing the fresh minced garlic in the sauce.
- Chicken Seasoning: A blend that adds complexity and warmth to the chicken.
- Paprika: Injects a gentle smokiness and a beautiful red hue.
- Brown Sugar (or alternative): Sweetens the sauce, caramelizing beautifully during slow cooking.
- Low Sodium Soy Sauce: Offers salty umami depth while keeping sodium levels in check.
- Ketchup: Adds tanginess and thickens the teriyaki sauce for clingy, luscious coating.
- Minced Garlic: Fresh garlic punches up the savory aroma and flavor.
- Oregano: A hint of herbaceous earthiness for balance.
- Fresh Parsley: A bright, fresh garnish that lightens the richness of the dish beautifully.
How to Make Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
Step 1: Place Chicken in the Crockpot
Begin with simply placing 4 to 6 boneless skinless chicken thighs right in the crockpot. No fuss, just a clean layer to set the base for all the flavors to come.
Step 2: Season the Chicken
Sprinkle the chicken evenly with salt, pepper, onion powder, garlic powder, chicken seasoning, and paprika. These seasonings form a beautifully savory crust that will infuse deep flavor as the chicken cooks gently all day.
Step 3: Prepare the Sauce
In a mixing bowl, whisk together the brown sugar, low sodium soy sauce, ketchup, minced garlic, and oregano. This sauce is the heart and soul of the dish, delivering balancing sweetness, tang, warmth, and that unmistakable garlic punch.
Step 4: Combine Sauce and Chicken
Pour the sauce lovingly over the seasoned chicken thighs in the crockpot, ensuring each piece is well coated. This is the moment everything starts melding into that irresistible teriyaki goodness.
Step 5: Cook on Low
Cover the crockpot and set it to cook on low for 6 hours. During this time, the chicken will become meltingly tender, soaking up the complex flavors of the sauce while the sauce thickens and caramelizes perfectly.
Step 6: Shred and Mix
Once done, shred the chicken directly in the crockpot and stir it into the sauce, making every bite evenly saucy and flavorful. This step transforms the chicken into a lovely, tender bite-sized feast.
Step 7: Garnish and Serve
Finish off by sprinkling freshly chopped parsley on top to add a fresh, herbaceous brightness that cuts through the richness and makes for a gorgeous presentation.
How to Serve Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
Garnishes
A sprinkle of fresh parsley is a simple but stunning way to brighten the dish’s bold flavors. Feel free to add a few sesame seeds or thinly sliced green onions as well—both add texture and a nice flavor contrast.
Side Dishes
This versatile teriyaki chicken pairs wonderfully with fluffy steamed rice, fragrant jasmine or basmati, which soaks up every last drop of sauce. For some extra greens, try serving it alongside sautéed broccoli, roasted snap peas, or a crisp Asian-style slaw. These sides add freshness and crunch, balancing the dish perfectly.
Creative Ways to Present
Why not turn this Dump And Go Crockpot Teriyaki Chicken Dinner Recipe into a colorful bowl meal? Layer it with quinoa or cauliflower rice, roasted sweet potatoes, avocado slices, and a drizzle of sriracha mayo for a vibrant fusion twist your family will adore. It also makes fantastic teriyaki chicken wraps or lettuce cups for a lighter, fun presentation that’s perfect for lunch or casual dinner parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. The flavors will only deepen, making for even tastier next-day meals.
Freezing
This Dump And Go Crockpot Teriyaki Chicken Dinner Recipe freezes beautifully. Portion the shredded chicken and sauce into freezer-safe containers or bags, and freeze for up to 3 months. It’s a lifesaver for busy weeknights or quick lunches!
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm in a skillet over medium heat or in the microwave, stirring occasionally until heated through. Adding a splash of water or broth while reheating helps loosen the sauce if it thickened too much in storage.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and more tender during the long cooking time. If you prefer breasts, keep an eye on cooking time to avoid drying them out.
Is this recipe gluten-free?
It depends on the soy sauce used—regular soy sauce contains gluten, but you can substitute tamari or a gluten-free soy sauce to make this meal gluten-friendly without sacrificing flavor.
Can I double the recipe for a larger crowd?
Absolutely! Just make sure your crockpot is large enough to accommodate the extra chicken and sauce, or split the recipe between two crockpots for even cooking.
What’s the best brown sugar alternative for a low-carb option?
Monk fruit sweetener or erythritol work well as low-carb substitutes in this recipe and still give you that lovely caramelized sweetness in the sauce without the carbs.
Can I add vegetables to the crockpot with the chicken?
Yes! Adding sturdy vegetables like sliced bell peppers, carrots, or snap peas an hour before the end of cooking adds some lovely texture and nutrition without getting too mushy.
Final Thoughts
This Dump And Go Crockpot Teriyaki Chicken Dinner Recipe is such a joy to make and share. It’s the perfect blend of effortless prep and delicious, homey flavor that your whole family will love. I promise that once you try it, this will become your go-to recipe when you want a satisfying dinner that lets your crockpot do all the work. Gather your ingredients, set it and forget it, then come dinner time, enjoy a meal full of heartwarming, mouthwatering goodness.
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Dump And Go Crockpot Teriyaki Chicken Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
Description
This Dump And Go Crockpot Teriyaki Chicken Dinner is an easy, flavorful, and hands-off slow-cooked meal perfect for busy weeknights. Tender boneless skinless chicken thighs are seasoned and slowly cooked in a sweet and savory homemade teriyaki sauce, then shredded and garnished with fresh parsley for a deliciously comforting dinner.
Ingredients
Chicken
- 4–6 Boneless Skinless Chicken Thighs
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/2 tsp Chicken Seasoning
- 1/2 tsp Paprika
Teriyaki Sauce
- 1 Cup Brown Sugar or Brown Sugar Alternative for Low Carb
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Ketchup
- 4 Tbsp Minced Garlic
- 1/2 tsp Oregano
Garnish
- 2 Tbsp Fresh Parsley, Chopped
Instructions
- Prepare the chicken: Place the boneless skinless chicken thighs in the crockpot in an even layer to ensure even cooking.
- Season the chicken: Sprinkle salt, pepper, onion powder, garlic powder, chicken seasoning, and paprika evenly over the chicken thighs to enhance their flavor.
- Make the teriyaki sauce: In a mixing bowl, combine the brown sugar, low sodium soy sauce, ketchup, minced garlic, and oregano; mix thoroughly to create a well-blended sweet and savory sauce.
- Add the sauce to the chicken: Pour the prepared teriyaki sauce evenly over the seasoned chicken thighs in the crockpot, ensuring all pieces are coated.
- Cook the chicken: Cover the crockpot with its lid and cook on low heat for 6 hours, allowing the flavors to meld and the chicken to become tender.
- Shred and mix: Once cooking is complete, shred the chicken directly in the crockpot using two forks and mix it well with the remaining sauce to absorb all the flavors.
- Garnish and serve: Sprinkle fresh chopped parsley over the shredded teriyaki chicken just before serving for a fresh, vibrant finish.
Notes
- Use brown sugar alternatives like coconut sugar or erythritol for a low-carb version.
- Chicken thighs stay moist and tender, but chicken breasts can be substituted if preferred, adjusting cook time as needed.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
