Go Back

Dump and Go Crockpot Teriyaki Chicken

A delicious, hassle-free meal where tender chicken is coated in a perfectly balanced teriyaki sauce, ideal for busy weekdays.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs (or breasts) Both thighs and breasts work well.
  • 1 cup teriyaki sauce
  • 1 cup pineapple chunks (canned or fresh)
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 cup chopped green onions for sprinkling For garnish.
  • as needed Cooked rice for serving Pair with cooked rice.

Method
 

Preparation
  1. Place your boneless, skinless chicken thighs directly into the slow cooker.
  2. In a separate bowl, mix together the teriyaki sauce, soy sauce, minced garlic, and minced ginger. Pour this mixture over the chicken.
  3. Add the pineapple chunks right on top of the chicken and sauces.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. Once the chicken is tender, shred it with two forks and serve it over cooked rice, garnished with chopped green onions.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezes beautifully for up to 3 months. To reheat, thaw overnight and heat on stovetop or microwave, adding teriyaki sauce or chicken broth if needed.