This Teriyaki Chicken and Rice is a slow cooker delight! Juicy chicken thighs simmer in a sweet-savory teriyaki sauce with veggies, served over fluffy rice. Effortless and packed with Asian-inspired flavor, it’s a wholesome, one-pot meal perfect for busy days or cozy nights—comfort food made simple and tasty!
Recipe Tips and Tricks
- Thicken the Sauce: After cooking, simmer the sauce on sauté mode or stovetop for a glossy finish.
- Layer Veggies: Add delicate veggies like bell peppers later to keep them crisp.
- Rice Timing: Cook rice separately to avoid mushiness—start it near the end.
- Low Heat Preferred: Cooking on low keeps the chicken tender and juicy.
- Garnish Fresh: Add sesame seeds or green onions right before serving for a pop.
Why You’ll Love This Recipe
Get ready to swoon over this Teriyaki Chicken and Rice—it’s a slow cooker game-changer! You’ll love how effortlessly it comes together, turning a handful of ingredients into a meal that’s bursting with sweet, savory, and slightly sticky teriyaki goodness. The chicken thighs come out so tender they practically melt, soaking up that irresistible sauce while the crockpot does all the work. It’s the perfect balance of comfort and flavor—think takeout vibes without the wait or cost. Whether you’re juggling a hectic day or just craving something cozy, this dish delivers big-time satisfaction with minimal effort. Pair it with fluffy rice and a sprinkle of sesame seeds, and you’ve got a plate that’s as pretty as it is tasty. It’s a family-friendly, crowd-pleasing winner you’ll want to make again and again!
Slow Cooker Teriyaki Chicken and Rice
Tender teriyaki chicken with veggies, slow-cooked and served over rice—crockpot ease and flavor!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry)
- 1 red bell pepper, sliced
- 1 cup broccoli florets (fresh or frozen)
- 2 cups cooked jasmine or long-grain rice
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- Hey, let’s make some teriyaki magic in your slow cooker! Start by placing those chicken thighs right into the crockpot—give ‘em a little nest to settle in. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until it’s a sweet-savory dream. Pour that gorgeous mixture over the chicken, giving it a quick turn to coat every piece. Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a rush), and let it do its thing—your kitchen’s about to smell amazing!
- About 30 minutes before it’s done, toss in the sliced red bell pepper and broccoli florets—they’ll cook just enough to stay vibrant and crisp. When the timer’s up, the chicken should be tender and ready to fall apart. Scoop it out onto a plate, then grab that cornstarch slurry—stir it into the sauce in the crockpot. If your model has a sauté mode, turn it on for 5 minutes to thicken the sauce; otherwise, transfer it to a small pot and simmer on the stove until it’s glossy and lush. Shred the chicken with two forks, then mix it back into that thickened teriyaki goodness.
- While that’s resting, cook your rice—jasmine’s my go-to, fluffy and fragrant in about 15 minutes. Spoon a big pile of rice into bowls, top it with a generous scoop of teriyaki chicken and veggies, and sprinkle on some sesame seeds and green onions if you’re feeling fancy. Dig in—this is slow-cooked perfection with an Asian twist!
Notes
- Add veggies late to avoid mushiness—crisp is the goal!
- Taste the sauce before thickening—adjust honey or soy if needed.
- Store rice separately to keep it from getting soggy in leftovers!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 359Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 979mgCarbohydrates 34gFiber 2gSugar 13gProtein 33g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs are juicy and forgiving; breasts work but may dry out slightly.
- Soy Sauce: Low-sodium keeps it balanced; tamari swaps for gluten-free.
- Honey: Adds natural sweetness; brown sugar or maple syrup are great alternatives.
- Garlic and Ginger: Fresh is best for that zing—powdered versions work in a pinch.
- Rice Vinegar: Brings a mild tang; apple cider vinegar subs if needed.
- Cornstarch: Thickens the sauce into that classic teriyaki gloss—flour can pinch-hit.
- Rice: Jasmine or long-grain white rice pairs perfectly; brown rice adds a nutty twist.
- Veggies: Bell peppers and broccoli add color and crunch—fresh or frozen both shine.
Variations and Substitutions
This recipe’s a playground for tweaks! Swap chicken thighs for breasts or even tofu for a vegetarian spin—both soak up the sauce beautifully. No honey? Use agave or a sprinkle of sugar. Spice it up with red pepper flakes or a drizzle of sriracha if you like heat. Swap veggies—carrots, snap peas, or zucchini work great—or skip them for a simpler dish. Gluten-free? Use tamari and ensure your cornstarch is GF. For a pineapple twist, toss in some chunks or a splash of juice. Serve over quinoa or cauliflower rice for a lighter take, or stir in sesame oil for extra richness. This teriyaki adapts to whatever you’ve got—make it your own!
Storage Options
- Refrigerator: Store chicken and sauce (without rice) in an airtight container for up to 4 days.
- Freezer: Freeze chicken mixture in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of water, or microwave in short bursts, stirring.
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