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Crockpot teriyaki chicken served with rice and vegetables for a quick dinner

Dump And Go Crockpot Teriyaki Chicken

A simple and quick family dinner recipe that brings the comforting nostalgia of homemade meals with minimal effort using a crockpot.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 250

Ingredients
  

Main Ingredients
  • 4-6 pieces Boneless Skinless Chicken Thighs Juicy and flavorful; chicken breasts can be used for leaner meat.
  • 1/4 tsp Salt Enhances overall taste; use sea salt or Himalayan salt for variation.
  • 1/4 tsp Pepper Freshly ground black pepper elevates the dish.
  • 1/4 tsp Onion Powder Fresh onions could be used but may alter cooking time.
  • 1/4 tsp Garlic Powder Use fresh minced garlic for stronger flavor.
  • 1/2 tsp Chicken Seasoning Thyme or rosemary can substitute if unavailable.
  • 1/2 tsp Paprika Sweet or smoked paprika enhances the dish.
  • 1 Cup Brown Sugar or Brown Sugar Alternative Honey or agave syrup can be used as alternatives.
  • 1/2 Cup Low Sodium Soy Sauce Coconut aminos can be used for a gluten-free option.
  • 1/2 Cup Ketchup Try low-sugar ketchup to reduce calories.
  • 4 Tbsp Minced Garlic Adjust to personal preference.
  • 1/2 tsp Oregano Fresh oregano can enhance this flavor.
  • 2 Tbsp Fresh Parsley, Chopped For garnish; can substitute cilantro.

Method
 

Preparation
  1. Place chicken thighs in the crockpot.
  2. Season with salt, pepper, onion powder, garlic powder, chicken seasoning, and paprika.
  3. In a bowl, mix brown sugar, soy sauce, ketchup, minced garlic, and oregano.
  4. Pour sauce over chicken in the crockpot.
  5. Cover and cook on low for 6 hours.
  6. Once cooked, shred chicken and mix with sauce.
  7. Garnish with fresh parsley before serving.

Notes

Serve with steamed rice or cauliflower rice. Leftovers can be stored in an airtight container for up to four days. Freezing is possible for up to three months.