You don’t need take out , when you have this recipe !
🍯 Crockpot Teriyaki Chicken and Rice
Prep Time: 10 minutes
Cook Time: 4–6 hours (on low)
Total Time: 4–6 hours 10 minutes
Servings: 4–6
🛒 Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- ½ cup soy sauce (low-sodium preferred)
- ⅓ cup honey or brown sugar
- ¼ cup rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 tbsp cornstarch + 2 tbsp water (for thickening)
- 1 ½ cups uncooked jasmine or white rice
- 2 ½ cups chicken broth
- 1 bag (12 oz) frozen stir-fry vegetables or fresh broccoli
👩🍳 Directions
- Prepare the Chicken
Place chicken in the bottom of the slow cooker. - Make the Teriyaki Sauce
In a bowl, whisk together soy sauce, honey (or brown sugar), vinegar, garlic, and ginger. Pour over the chicken. - Cook
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender and cooked through. - Shred & Thicken Sauce
Remove chicken and shred with two forks.
Mix cornstarch and water, then stir it into the crockpot sauce. Turn the slow cooker to high for about 10–15 minutes to thicken. - Cook the Rice
While the sauce thickens, cook rice separately on the stove or in a rice cooker with chicken broth.
(You can also cook instant rice in the sauce during the last 30 minutes if preferred — just monitor the liquid level.) - Combine and Add Veggies
Add shredded chicken back into the thickened sauce. Stir in steamed or frozen vegetables until warmed through.
Serve the teriyaki chicken over rice and drizzle with extra sauce.
🍽️ Optional Garnishes
- Sliced green onions
- Sesame seeds
- Extra teriyaki glaze or sriracha drizzle
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