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The Ultimate Dump and Go Crockpot Teriyaki Chicken (Zero Watery Sauce!)

Close-up of shredded crockpot teriyaki chicken coated in thick sauce, topped with sesame seeds and green onions.
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Create tender, flavorful teriyaki chicken with minimal effort using your slow cooker. This dump and go recipe ensures a thick, savory sauce perfect for busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 cup low-sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 2 tablespoons fresh grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Place the chicken thighs or breasts into the bottom of your slow cooker.
  2. In a separate bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. This creates your teriyaki sauce base.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken completely.
  6. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
  7. Pour the cornstarch slurry into the liquid remaining in the slow cooker. Stir well.
  8. Set the slow cooker to HIGH (if it is not already) and cook, uncovered, for 10 to 15 minutes, stirring occasionally, until the sauce thickens into a rich glaze. Do not cover during this step.
  9. Return the shredded chicken to the thickened sauce and stir to coat everything evenly.
  10. Serve the Crockpot Teriyaki Chicken immediately over rice or noodles. Garnish with sesame seeds and green onions if desired.

Notes

  • Using chicken thighs results in juicier chicken, but breasts work well for meal prepping.
  • If you prefer a thicker sauce, increase the cornstarch slurry to 1/3 cup cornstarch mixed with 1/3 cup cold water.
  • For a healthier option, substitute half the honey with maple syrup or use a low-sodium soy sauce alternative.

Nutrition

Find it online: https://cookingbyjade.com/crockpot-teriyaki-chicken-recipe-no-watery-sauce/