This Dump and Go Crockpot Teriyaki Chicken is an easy, hands-off meal that delivers sweet, savory flavor with tender, shreddable chicken. It smells like warm soy and pineapple as it cooks, and the sauce becomes glossy and sticky. This recipe is perfect for busy weeknights or a relaxed weekend dinner — just dump the ingredients, set the crockpot, and let it do the work.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on low or 3–4 hours on high
- Total Time: 6 hours 10 minutes–8 hours 10 minutes (or 3 hours 10 minutes–4 hours 10 minutes)
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Values are approximate and will vary by brand and portion. Estimates per serving (without rice):
- Calories per serving: 325 kcal
- Protein: 47 g
- Carbohydrates: 15 g
- Fat: 6 g
- Fiber: 1.2 g
- Sugar: 11 g
- Sodium: 800 mg
Why Make This Dump and Go Crockpot Teriyaki Chicken
This recipe saves time and still gives big flavor. The crockpot slowly breaks down the chicken so it becomes super tender and soaks up the sweet-salty teriyaki and bright pineapple notes. The peppers and onions add soft texture and mild sweetness. It’s low-effort, family-friendly, and fills the house with a delicious aroma while you get on with your day.
How to Make Dump and Go Crockpot Teriyaki Chicken
You only need a few simple steps: layer the chicken, dump the sauce and mix-ins, and let the slow cooker do the rest. The long, gentle heat creates a glossy sauce and juicy shredded chicken. No searing required — this truly is dump-and-go.
Ingredients:
- 2 pounds chicken breasts
- 1 cup teriyaki sauce
- 1 cup pineapple chunks (canned or fresh)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish (optional)
Directions:
Step 1: Preparation
Place the chicken breasts in the crockpot. Pat them dry if desired and season lightly with salt and pepper.
Step 2: Mixing
In a bowl, mix together the teriyaki sauce, pineapple chunks (with a little of the juice if canned), sliced bell pepper, sliced onion, minced garlic, and grated ginger. Stir until combined.
Step 3: Cooking
Pour the mixture over the chicken in the crockpot, making sure the sauce covers the pieces. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and reaches 165°F (74°C).
Step 4: Finishing
Once cooked, shred the chicken with two forks right in the crockpot and mix it with the sauce and softened vegetables. Taste and adjust salt and pepper. Serve over cooked rice and garnish with sliced green onions if desired.
How to Serve Dump and Go Crockpot Teriyaki Chicken
- Spoon the shredded chicken and sauce over steamed white or brown rice for a classic meal.
- Serve over cauliflower rice for a low-carb option.
- Add steamed broccoli or snap peas on the side for color and crunch.
- Pile into warmed tortillas or bao buns for a fun twist.
- Sprinkle toasted sesame seeds and extra green onions for garnish and aroma.
How to Store Dump and Go Crockpot Teriyaki Chicken
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth, or microwave in 30-second bursts until hot. Stir to redistribute the sauce.
Expert Tips for Perfect Dump and Go Crockpot Teriyaki Chicken
- Choose boneless, skinless chicken breasts for easy shredding. For extra moist results, use a mix of breasts and thighs.
- If your teriyaki sauce is very salty, use a low-sodium brand or reduce the amount slightly and add to taste at the end.
- For more depth, add 1 tablespoon of rice vinegar or a squeeze of lime before serving to brighten the sauce.
- If you like a thicker sauce, remove lid for the last 30–60 minutes of cooking on high, or transfer sauce to a pan and simmer to reduce.
- Avoid overcooking beyond the recommended time to prevent dry texture; shredding the chicken and mixing back into the sauce helps retain moisture.
Delicious Variations
- Spicy Teriyaki: Stir in 1–2 teaspoons of sriracha or chili garlic sauce to the mix.
- Veg-Packed: Add sliced carrots and snap peas for more vegetable texture and color.
- Pineapple-Free: Swap pineapple for orange segments or extra bell peppers if you prefer less sweetness.
- Gluten-Free: Use a gluten-free teriyaki sauce or tamari to make the dish gluten-free.
- Hoisin Boost: Add 2 tablespoons hoisin sauce to deepen the flavor and thicken the glaze.
Frequently Asked Questions
Q: Can I use frozen chicken breasts?
A: Yes. You can use frozen chicken, but increase the cooking time and ensure the chicken reaches 165°F (74°C) in the center. Cooking from thawed is faster and more even.
Q: Do I need to brown the chicken first?
A: No. Browning adds flavor but isn’t necessary here. The slow cooker and sauce develop plenty of flavor. If you have time, a quick sear adds color and a bit more depth.
Q: How do I make the sauce less salty?
A: Choose a low-sodium teriyaki sauce or reduce the amount and add more pineapple juice or a splash of water. Taste at the end and adjust with a squeeze of citrus to balance saltiness.
Q: Can I add vegetables that stay crisp?
A: Add quick-cooking vegetables like snow peas or broccoli in the last 20–30 minutes of cooking to keep them bright and slightly crisp.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, put in freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
Q: How much rice should I plan per serving?
A: Plan about 1/2 to 1 cup cooked rice per person depending on appetite. The chicken is saucy, so rice soaks up the flavor nicely.
Conclusion
This Dump and Go Crockpot Teriyaki Chicken is simple, homey, and full of bright, savory-sweet flavor — ideal when you want a warm, satisfying meal with minimal effort. For another slow-cooker teriyaki take and extra tips, check out the Slow Cooker Teriyaki Chicken – Dinner at the Zoo. Give it a try — the aroma alone will make your kitchen feel like a cozy weeknight celebration.
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Dump and Go Crockpot Teriyaki Chicken
- Total Time: 370 minutes
- Yield: 6 servings 1x
- Diet: Poultry
Description
An easy, hands-off meal that delivers sweet, savory flavor with tender, shreddable chicken, perfect for busy weeknights.
Ingredients
- 2 pounds chicken breasts
- 1 cup teriyaki sauce
- 1 cup pineapple chunks
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish (optional)
Instructions
- Place the chicken breasts in the crockpot and season lightly with salt and pepper.
- In a bowl, mix together the teriyaki sauce, pineapple chunks, sliced bell pepper, sliced onion, minced garlic, and grated ginger. Stir until combined.
- Pour the mixture over the chicken in the crockpot, ensuring the sauce covers the pieces. Cover and cook on low for 6–8 hours or on high for 3–4 hours until chicken is tender.
- Once cooked, shred the chicken in the crockpot and mix it with the sauce and softened vegetables. Adjust salt and pepper to taste. Serve over cooked rice, garnished with sliced green onions if desired.
Notes
For extra moisture, mix in both chicken breasts and thighs. Adding rice vinegar or lime can brighten the flavor.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 11g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.2g
- Protein: 47g
- Cholesterol: 70mg
