If you need a dinner that feels like takeout but takes almost no effort, this is it. The sauce is sweet, savory, and sticky. The chicken turns tender and juicy, and the broccoli soaks up all that flavor. It’s simple, cozy, and so good over rice.
This recipe makes 4 servings and takes about 15 minutes to prep and 4–5 hours on LOW (or 2–3 hours on HIGH**) in the crockpot.
Why I Love This Recipe
The first time I made this, I cubed the chicken before cooking and it made such a difference. Every single bite was coated in sauce. No big pieces to shred. Just tender, saucy chunks ready to scoop over rice.
Here’s why I keep making it:
- Cubed chicken cooks evenly and soaks up more flavor
- It’s truly dump and go after the quick prep
- The sauce thickens right in the crockpot
- It tastes like takeout but feels homemade
- Leftovers are even better the next day
Why This Recipe Works (Quick Science)
Cubing the chicken increases surface area. That means more sauce sticks to every piece. Slow cooking breaks down the proteins gently, keeping the chicken tender.
Cornstarch thickens the sauce once heated, giving you that classic glossy teriyaki texture.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 1 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup ketchup
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 cups broccoli florets
- 1 tablespoon sesame seeds (optional)
- Cooked white rice, for serving
Tools You’ll Need
- Black oval crockpot
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon
The Recipe and Instructions
Step 1: Cube the Chicken
Place 2 pounds raw boneless skinless chicken breasts on a cutting board. Cut them into 1-inch cubes using a sharp knife. The chicken should be evenly sized raw cubes.
Step 2: Add Chicken and Sauce to the Crockpot
Place the 2 pounds raw cubed chicken into the black oval crockpot.
In a bowl, mix together 1 cup soy sauce, 1/2 cup brown sugar, 1/4 cup honey, 3 cloves minced garlic, 1 tablespoon grated ginger, 1/4 cup ketchup, and 1 tablespoon rice vinegar. Pour the sauce evenly over the raw cubed chicken.
Step 3: Slow Cook
Cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken is fully cooked and tender.
Step 4: Stir and Check Tenderness
Open the crockpot and gently stir the cooked cubed chicken. The pieces should be fully cooked and coated in sauce.
Step 4: Thicken the Sauce
In a small bowl, mix 2 tablespoons cornstarch with 3 tablespoons water until smooth. Pour the slurry into the crockpot and stir into the cooked cubed chicken and sauce. Cover and cook on HIGH for 20–30 minutes until thick and glossy.
Step 5: Add the Broccoli
Add 2 cups fresh broccoli florets on top of the thickened saucy chicken cubes. Cover and cook on HIGH for 20–30 minutes until broccoli is tender and bright green.
Step 6: Serve
Spoon the cubed teriyaki chicken and broccoli over cooked white rice. Sprinkle with 1 tablespoon sesame seeds if using.
Pro Tips
- Cut chicken into even 1-inch cubes so they cook evenly.
- Don’t skip the cornstarch slurry. That’s what gives you thick sauce.
- Add broccoli at the end so it stays bright and not mushy.
- If you want extra sauce for rice, double the sauce ingredients.
Substitutions and Variations
- Use boneless chicken thighs instead of breasts.
- Swap broccoli for snap peas or sliced carrots.
- Add red pepper flakes for spice.
- Use coconut aminos instead of soy sauce.
Make Ahead Tips
You can cube the chicken and mix the sauce a day ahead. Store separately in the fridge. You can also freeze the raw cubed chicken with the sauce.
Common Mistakes
- Cutting uneven chicken pieces. They cook unevenly.
- Adding cornstarch dry instead of mixing with water first.
- Overcooking broccoli.
What to Serve With
- Steamed white rice
- Brown rice
- Fried rice
- Simple cucumber salad
- Noodles
Macros Information (Per Serving, Approximate)
- Calories: 430
- Protein: 39g
- Carbohydrates: 46g
- Fat: 9g
- Fiber: 3g
- Sugar: 22g
FAQ
Can I skip cubing the chicken?
You can, but cubing helps more sauce stick to every bite.
Can I use frozen broccoli?
Yes. Add it at the end and cook just until heated through.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Leftovers and Storage
Keep leftovers in the fridge for up to 4 days. Reheat in the microwave or on the stove until warm. Freeze for up to 3 months.
Final Thoughts
This cubed Dump and Go Crockpot Teriyaki Chicken is easy, flavorful, and perfect for busy days. Every bite is coated in sauce, and it feels like takeout without the cost.
Make it once and you’ll want it on repeat. Let me know how it turns out for you.