This Dump and Go Crockpot Teriyaki Chicken is sweet, savory, and fall-apart tender with a glossy sauce that clings to every bite. The chicken cooks low and slow so it stays moist while the teriyaki and honey make a sticky, flavorful coating. Broccoli added at the end keeps its bright color and a bit of crunch. It’s truly hands-off: stir the sauce, drop in the chicken, set the slow cooker, and come back to a complete meal. Serve it over steamed rice or noodles for an easy weeknight dinner, or pair with a simple salad for a light lunch. For another slow-cooker idea that pairs well with this flavor profile try chicken, potatoes and green beans.

Why You’ll Love This Dump and Go Crockpot Teriyaki Chicken

Totally hands-off: prep, dump, and let the crockpot do the rest.
Deep teriyaki flavor from a simple mix of sauce, honey, soy, garlic, and ginger.
Tender, shred-ready chicken that soaks up the sauce for great texture.
One appliance cooks both protein and sauce—less cleanup.
Quick veggie finish: broccoli added at the end keeps color and bite.
Flexible serving: spoon over rice, noodles, or a bed of greens.
Family friendly: sweet-savory flavor most people love, and easy to scale.

What Is Dump and Go Crockpot Teriyaki Chicken?

This dish is a slow-cooked teriyaki chicken where you literally dump the sauce into the crockpot, add the chicken, and go about your day. The taste is sweet and savory with notes of soy, ginger, and garlic; the texture is tender chicken in a slightly sticky, glossy sauce. What makes it special is how little work it takes: no searing, no stirring during cooking, and the broccoli finishes in the slow cooker so you get a full plate with minimal effort. It’s comfort-food vibe with an easy weeknight rhythm — cozy enough for family dinners, simple enough for busy days.

Ingredients for Dump and Go Crockpot Teriyaki Chicken

For the Base

2 pounds boneless, skinless chicken breasts

For the Sauce

1 cup teriyaki sauce
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger

To Finish & Serve

2 cups broccoli florets
Cooked rice or noodles for serving

Ingredient Notes (Substitutions, Healthy Swaps)

Teriyaki sauce: Use a low-sodium teriyaki sauce to cut salt; if you have homemade teriyaki, that works too.
Honey: Swap with maple syrup for a different sweetness profile (optional). For lower sugar, reduce to 2 tablespoons and add a splash of water or low-sodium chicken broth to keep sauce volume (optional).
Soy sauce: Use low-sodium soy or tamari for gluten-free.
Garlic and ginger: Fresh is best but 1 teaspoon each of powdered garlic/ginger can work in a pinch.
Chicken: Boneless skinless thighs will make a juicier result; keep same cook time but check doneness. (Optional)
Broccoli: Swap for snap peas, green beans, or bell peppers if you prefer (add at the same final stage).

Step-by-Step Instructions

Step 1 – Make the sauce
In the slow cooker, combine 1 cup teriyaki sauce, 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon minced garlic, and 1 tablespoon minced ginger. Stir to mix until smooth.
Visual cue: The sauce should look even and glossy before you add the chicken.

Step 2 – Add the chicken
Place the 2 pounds of chicken breasts into the sauce. Turn the breasts so they are well coated and mostly submerged in the sauce.
Pro cue: If the breasts are thick, nestle them in so heat reaches all sides evenly.

Step 3 – Cook low and slow
Cover and cook on low for 4–6 hours, or until the chicken is cooked through and tender.
Visual cue: The chicken should be opaque throughout and easily pull apart with two forks.

Step 4 – Add the broccoli
During the last 30 minutes of cooking, add 2 cups broccoli florets to the slow cooker and cover. This keeps the broccoli bright and slightly crisp.

Step 5 – Finish and serve
Once done, shred the chicken with two forks if desired and stir to coat with sauce. Serve over cooked rice or noodles.
Visual cue: Sauce will thicken slightly on contact with warm chicken. Adjust seasoning if needed.

Pro Tips for Success

Use even-sized chicken breasts so they cook uniformly; pound thicker pieces slightly if needed.
Don’t lift the lid while cooking—it drops the temperature and adds cook time.
If the sauce is too thin at the end, remove the lid and cook on high for 15–20 minutes to reduce, or stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook 10 more minutes.
For a glaze finish, broil the shredded chicken briefly on a baking sheet for 2–3 minutes (watch closely).
Taste the sauce before serving and add a splash more soy or a pinch of salt if it needs depth.
If you like a little heat, add a pinch of red pepper flakes in Step 1.

Flavor Variations

Optional: Honey-Lime Teriyaki — add 1 tablespoon lime juice at the end and a bit of lime zest to brighten the sauce.
Optional: Garlic-Heavy — double the garlic to 2 tablespoons for a bolder garlic note.
Optional: Sesame Boost — add 1 tablespoon toasted sesame oil at the end and sprinkle toasted sesame seeds when serving.
Optional: Spicy Teriyaki — add 1 teaspoon Sriracha or 1/2 teaspoon chili paste to the sauce mixture.
Optional: Thicker Glaze — stir in 1–2 teaspoons cornstarch slurry during the last 10 minutes to thicken the sauce.

Serving Suggestions

Spoon over steamed jasmine or brown rice and top with sliced green onions.
Serve on top of noodles (lo mein, udon, or soba) with a drizzle of extra sauce.
Plate with a side of quick pickled cucumbers for a bright contrast.
Add a handful of toasted sesame seeds and chopped cilantro for extra texture and color.
Turn it into a bowl: rice, shredded teriyaki chicken, roasted sweet potato cubes, and raw cucumber ribbons.
Serve as a party slider filling—pile shredded chicken on small buns with slaw.

Make-Ahead, Storage & Reheating

Make-ahead: Mix the teriyaki sauce and place it in a sealed container in the fridge up to 24 hours ahead; add to the crockpot with the chicken right before cooking. You can also assemble the chicken and sauce in the slow cooker insert, cover, and refrigerate overnight; add broccoli during the last 30 minutes of cooking.
Refrigerator storage: Store cooked chicken and sauce in an airtight container for up to 3–4 days. Keep rice or noodles separate for best texture.
Reheating: Reheat gently on the stovetop in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in short intervals stirring between to heat evenly. Avoid overheating which will dry the chicken.

Storage and Freezing Instructions

Freeze cooked chicken and sauce in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Label and flatten bags to save space.
To reheat from frozen: thaw overnight in the fridge, then reheat on low in a covered skillet with a splash of water or in a slow cooker until hot.
Freezing raw chicken in the sauce is also fine—seal well and store up to 3 months; thaw fully before cooking in the slow cooker.
If you prefer not to freeze, refrigerate and use within 3–4 days for best texture and flavor.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
360 | 47 g | 20 g | 6 g | 2 g | 900 mg

Estimates vary by brands and portions.

FAQ About Dump and Go Crockpot Teriyaki Chicken

Q: My sauce is too thin. What can I do?
A: Remove the lid and cook on high 10–20 minutes to reduce. Or mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the sauce, and cook 10 more minutes.

Q: How do I know the chicken is done?
A: Chicken is done when it reaches 165°F internally and pulls apart easily with a fork.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier; cook time is similar but check for an internal temp of 165°F.

Q: Can I add more vegetables?
A: Yes—add quick-cooking veggies like snap peas or bell peppers in the last 20–30 minutes. Denser veggies like carrots should be sliced thin and may need to go in earlier.

Q: How do I reduce the salt?
A: Use low-sodium teriyaki and low-sodium soy sauce. You can also dilute with 2–3 tablespoons water and add a touch more honey for balance.

Q: Can I make this on high instead of low?
A: Yes, but high may dry chicken if left too long. Cook on high for about 2–3 hours and check doneness.

TastyInspo Notes

Finish with fresh green onions and sesame seeds for a restaurant-style look.
For shine, brush a little extra sauce on shredded chicken just before serving.
Serve rice in a warmed bowl for better sauce absorption.
If plating for guests, set rice in the center and arrange shredded chicken and broccoli on top for a tidy presentation.
Leftover sauce makes a great stir-fry base—use it to quickly flavor vegetables and tofu.

Troubleshooting

Bland flavor: Add a splash more soy sauce or 1 teaspoon rice vinegar to brighten.
Overcooked, dry chicken: Check earlier next time; reduce cook time or use thighs for more fat.
Watery sauce: Reduce with the lid off for 15–20 minutes or thicken with cornstarch slurry.
Broccoli mush: Add broccoli only in the last 20–30 minutes; avoid covering in sauce too long.
Too sweet: Balance with a teaspoon of rice vinegar, lime juice, or more soy sauce.
Too salty: Add a little water, a small peeled potato to absorb salt while reheating (remove before serving), or dilute with unsalted chicken broth.

Conclusion

If you want a reliable, hands-off dinner that tastes like it took longer than it did, this Dump and Go Crockpot Teriyaki Chicken fits the bill—simple prep, bold flavor, and easy cleanup. For a similar slow-cooker teriyaki approach and extra tips on timing, see Slow Cooker Teriyaki Chicken – Dinner at the Zoo.

Final Thoughts

This recipe works because it keeps ingredients simple and uses the slow cooker to turn them into deeply flavored, tender chicken. It’s perfect for busy nights, meal prep, or when you want a comforting plate with almost no hands-on time. Enjoy the easy glaze, bright broccoli, and the freedom to serve it how your family likes.