Best Dump-and-Go Crockpot Teriyaki Chicken: No Watery Sauce, Just Sticky Glaze
By Olivia Hayes
This slow cooker teriyaki chicken is perfect for busy weeknights, featuring tender chicken coated in a thick, sticky glaze that clings to the meat and rice. Unlike typical recipes that result in bland, watery sauce, this version employs a cornstarch slurry to deliver a flavorful, glossy finish. With just five minutes of prep, it’s a simple meal that satisfies the craving for takeout-style chicken at home. Finish with vibrant broccoli for a complete dish that’s sure to please everyone.
Why you'll love this recipe
- Ready in just 5 minutes of prep
- Thick, sticky sauce that's full of flavor
- Great for meal prep and freezer-friendly
- Uses common pantry ingredients
Ingredients
- •1.5 lbs boneless skinless chicken breasts or thighs (4 servings)
- •3.4 cup bottled teriyaki sauce (thick sauce, not marinade)
- •2 cloves garlic (minced)
- •1 teaspoon fresh ginger (grated or 1/2 teaspoon ground ginger)
- •2 tablespoons pineapple juice (optional)
- •2 tablespoons cornstarch (for thickening)
- •2 tablespoons cold water (for slurry)
- •2 cups broccoli florets (added at the end)
- •cooked white rice (for serving)
- •sesame seeds (for garnish)
- •sliced scallions (for garnish)
Instructions
- 1
Place chicken in the bottom of your slow cooker.
- 2
Pour teriyaki sauce over the chicken, then add minced garlic, grated ginger, and pineapple juice if using.
- 3
Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken shreds easily at 165°F.
- 4
Shred the chicken in the slow cooker using two forks.
- 5
In a small bowl, mix cornstarch with cold water until smooth.
- 6
Pour the slurry into the slow cooker, stirring to combine.
- 7
Turn the slow cooker to high and cook for 10-15 minutes until the sauce thickens.
- 8
Add broccoli florets, cover, and cook on high for 20-30 minutes until broccoli is tender.
- 9
Serve spooned over rice, drizzled with extra sauce, and garnished with sesame seeds and scallions.
