Name: Teriyaki Chicken with Rice in Crock Pot
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6
Cuisine: Asian-American
Ingredients: ¼ cup honey; ½ cup low-sodium soy sauce; 1 cup long-grain white rice; 1 cup low-sodium chicken broth; 1 tbsp cornstarch; 1 tbsp grated ginger; 1 tbsp sesame seeds (optional); 2 green onions, chopped; 2 lbs chicken thighs; 3 cloves garlic, minced

This Teriyaki Chicken with Rice in Crock Pot features tender chicken and fluffy rice in a sweet-savory teriyaki sauce. Perfect for a hassle-free meal, it’s an easy recipe that blends bold Asian flavors into a healthy, slow-cooked dish.

Why You’ll Love This Recipe

This teriyaki chicken with rice in a crock pot is a flavorful, healthy dish that transforms tender chicken and fluffy rice into a sweet-savory delight with a rich teriyaki sauce, perfect for busy days. Easy to prep and hands-off with slow cooking, it’s a complete meal packed with protein and carbs. The slow cooker’s gentle simmering creates a guilt-free indulgence that’s both delicious and convenient.

Recipe Tips and Tricks

Brown Chicken First: Adds depth of flavor before slow cooking.

Rinse Rice: Removes excess starch for fluffier texture.
Stir Sauce Occasionally: Ensures even coating during cooking.
Check Doneness: Chicken should reach 165°F internally.

Add Rice Late: Prevents it from becoming mushy.
Use Low-Sodium Soy: Controls saltiness for balance.
Avoid Overfilling: Leave space for even cooking.

Rest Before Serving: Allows flavors to meld.
Serve Warm: Maximizes the teriyaki-rice contrast.
Store Separately: Keeps rice and chicken fresh if needed.

Yield: 6 servings

Teriyaki Chicken with Rice in Crock Pot

Tender teriyaki chicken with rice, healthy crock pot meal.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 25 minutes

Ingredients

¼ cup honey
½ cup low-sodium soy sauce

1 cup long-grain white rice
1 cup low-sodium chicken broth
1 tbsp cornstarch

1 tbsp grated ginger
1 tbsp sesame seeds (optional)
2 green onions, chopped

2 lbs chicken thighs
3 cloves garlic, minced

Instructions

Prep the Chicken: Pat chicken thighs dry with paper towels and season lightly with black pepper.

Brown the Chicken: Heat a skillet over medium heat, add a drizzle of oil, and brown the chicken thighs for 2-3 minutes per side. Transfer to the slow cooker.
Make the Sauce: In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and chicken broth until smooth.
Pour Over Chicken: Pour the sauce over the chicken thighs in the slow cooker, ensuring they are evenly coated.

Set the Slow Cooker: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and reaches 165°F.
Add Rice: During the last 30 minutes of cooking, rinse the rice, stir it into the slow cooker, and ensure it’s submerged in the liquid.
Thicken the Sauce: Remove the chicken and rice to a plate. Stir cornstarch with 2 tbsp water, add to the sauce in the crock pot, and cook on high for 10 minutes until thickened.

Coat the Dish: Return the chicken and rice to the slow cooker and toss to coat with the thickened sauce.
Rest the Meal: Let the dish rest for 10 minutes with the lid off to absorb flavors.
Serve and Enjoy: Serve warm, garnish with sesame seeds and chopped green onions, and savor this sweet-savory treat!

Notes

Brown chicken for extra flavor; rinse rice to remove starch.
Add rice late for fluffiness; stir sauce occasionally for even coating.
Store leftovers promptly to maintain freshness; reheat gently to preserve texture.

This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 437Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 194mgSodium 1042mgCarbohydrates 24gFiber 1gSugar 12gProtein 39g

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 (2 lbs): Bone-in, skin-on for juiciness.
Long-Grain White Rice (1 cup): Rinsed, for a fluffy base.
Soy Sauce (½ cup): Low-sodium for umami balance.

Honey (¼ cup): Natural sweetener; adjust for sweetness.
Garlic (3 cloves): Minced for aromatic depth.
Ginger (1 tbsp, grated): Fresh for zesty warmth.

Chicken Broth (1 cup): Low-sodium for moisture.
Cornstarch (1 tbsp): For thickening the sauce.
Sesame Seeds (1 tbsp, optional): For garnish and crunch.

Green Onions (2, chopped): For garnish and freshness.

Variations and Substitutions

Chicken Swap: Use breasts or drumsticks; adjust cooking time.
Rice Swap: Substitute with brown rice or quinoa; increase cook time.

Soy Sauce Alternative: Use tamari for gluten-free.
Sweetener Swap: Replace honey with brown sugar or erythritol.
Broth Swap: Use vegetable broth or water with extra seasoning.

Oil Swap: Use olive oil or omit for oil-free.
Garnish Swap: Use cilantro or peanuts instead of sesame seeds.
Low-Sodium: Reduce or skip soy sauce based on broth.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
Freezer: Freeze in portions for up to 3 months; thaw in fridge.
Reheating: Warm on low heat with a splash of broth.