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
Scale
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.
