Crock-Pot Teriyaki Chicken and Rice
Crock-Pot Teriyaki Chicken and Rice
Course: dinner, main courseCuisine: Asian, JapaneseDifficulty: easyServings
6
servingsPrep time
15
minutesCooking time
4
hoursCalories
450
kcalTotal time
255
minutesThis Crock-Pot Teriyaki Chicken and Rice is a symphony of sweet and savory flavors, with tender chicken simmered in a rich homemade teriyaki sauce that infuses every bite. The aroma of garlic, ginger, and caramelized sugar fills your kitchen, promising a comforting meal. Paired with fluffy rice and crisp broccoli, it’s a complete dinner that’s both effortless and satisfying.
Ingredients
1.5 lbs boneless skinless chicken thighs
1 cup soy sauce
1/2 cup brown sugar
1/4 cup mirin
2 cloves garlic minced
1 tbsp fresh ginger grated
1 tbsp cornstarch
2 cups white rice
2 cups water
1 cup broccoli florets
1 tbsp vegetable oil
1 tsp sesame oil
1 tbsp sesame seeds
Directions
- 1. In a small bowl, whisk together soy sauce, brown sugar, mirin, minced garlic, grated ginger, and cornstarch until smooth to create the teriyaki sauce.
- 2. Place the chicken thighs in the bottom of the slow cooker.
- 3. Pour the teriyaki sauce over the chicken, ensuring it is well coated.
- 4. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and cooked through.
- 5. While the chicken cooks, prepare the rice by combining rice and water in a saucepan, bringing to a boil, then reducing to a simmer for 15 minutes or until water is absorbed.
- 6. In the last 15 minutes of cooking, steam the broccoli florets until bright green and tender-crisp.
- 7. Once chicken is done, use two forks to shred it directly in the slow cooker, or serve whole if preferred.
- 8. Serve the teriyaki chicken over the cooked rice, drizzle with any remaining sauce from the slow cooker, and top with steamed broccoli and a sprinkle of sesame seeds.
Notes
- For a lighter version, use chicken breast and reduce the brown sugar to 1/4 cup. This dish stores well in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave or on the stovetop. Serve with a side of steamed edamame or a crisp cucumber salad to complement the rich flavors.
