Description
This Crock-Pot Teriyaki Chicken and Rice is the ultimate easy weeknight dinner — tender, juicy chicken slow-cooked in a flavorful homemade teriyaki sauce, served over fluffy rice. Sweet, savory, and perfectly satisfying, it’s comfort food made simple.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1/2 cup low-sodium soy sauce
1/3 cup honey or brown sugar
1/4 cup rice vinegar
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/4 cup water
2 tbsp cornstarch (for thickening)
1 tbsp sesame oil (optional)
2 cups cooked jasmine or brown rice
1 tbsp sesame seeds, for garnish
2 green onions, sliced, for garnish
Instructions
1. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
2. Place chicken in the Crock-Pot and pour the sauce mixture over it.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and fully cooked.
4. Remove chicken from the Crock-Pot and shred with two forks.
5. In a small bowl, mix cornstarch and water to form a slurry. Stir it into the sauce in the Crock-Pot.
6. Turn heat to HIGH and cook for 10–15 minutes until sauce thickens.
7. Return shredded chicken to the pot and mix well to coat in sauce.
8. Serve over warm cooked rice and garnish with sesame seeds and green onions.
Notes
Add steamed broccoli, snap peas, or carrots for a full meal.
Use chicken thighs for extra tenderness and flavor.
Great for meal prep — leftovers taste even better the next day!
For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 460
- Sugar: 18g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg