Crockpot Teriyaki Chicken and Rice Recipe – So Easy, So Good
This Crockpot Teriyaki Chicken and Rice Recipe is an easy, sweet, and savory slow cooker meal made with pantry staples and perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-American
Ingredients
1/2 cup soy sauce
1/4 cup brown sugar
1 teaspoon freshly grated ginger root
2 teaspoons minced garlic
3 tablespoons honey
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
1 (8-ounce) can pineapple chunks in juice
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1 1/2 tablespoons cornstarch
1/4 cup water
2 packs pre-cooked rice
1/2 bunch green onions, thinly sliced
Sesame seeds (optional)
Instructions
1. Combine soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil in a slow cooker and whisk to combine.
2. Add pineapple with juice and chicken and stir to coat. Cover and cook on High for 2 1/2 to 3 hours.
3. Whisk cornstarch and cold water together in a small bowl and stir into slow cooker.
4. Microwave rice packets for 1 minute each to loosen rice slightly and stir rice into chicken mixture.
5. Cover and cook on High 30 minutes.
6. Top with green onions and sprinkle with sesame seeds to serve.
Notes
Use chicken breasts if preferred, but thighs deliver better flavor and texture.
Add steamed broccoli or snap peas at the end for a complete one-pot meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 18g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg