Crockpot Teriyaki Chicken and Rice Recipe
Picture entering your home to the warm, inviting aroma of savory teriyaki filling the air. This Crockpot Teriyaki Chicken and Rice Recipe will embrace you in nostalgia, as it reminds you of family dinners and cozy gatherings. With tender, juicy chicken bathed in a luscious sweet and tangy teriyaki sauce, this dish is more than just a meal; it’s a hug on a plate. If you’re looking for a fast, kid-friendly option that requires minimal prep and delivers maximum satisfaction, this is it!
Why Do You Crave Comfort Food?
Have you ever craved a meal that feels like a warm embrace after a long day? Just the thought of that tender chicken smothered in delightfully sticky teriyaki sauce makes your mouth water, doesn’t it? How often do you find yourself daydreaming about hearty home-cooked meals that don’t require hours in the kitchen? Let’s face it: comforting food, especially made in a slow cooker, sets the stage for sweet memories and happy gatherings.
Why You’ll Love This Recipe
This Crockpot Teriyaki Chicken and Rice Recipe is a culinary paradise for several reasons:
- Easy Prep: Just toss ingredients into your slow cooker, and let it do its magic.
- Kid-Friendly: Even the pickiest eaters will enjoy the sweet, sticky goodness of teriyaki chicken!
- Minimal Ingredients: Simple pantry staples come together to create a dish that tastes gourmet.
- Crowd-Pleaser: Perfect for family dinners or entertaining friends. You’ll definitely impress!
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)
Each ingredient in this recipe plays a role, blending harmoniously to create a sweet and savory explosion that dances on your taste buds. The soy sauce lends a rich umami flavor, while honey and brown sugar provide that irresistible sweetness. The zing of ginger and garlic lingers as comfort fills the room, the pineapple’s juiciness adds a refreshing twist, and the garnish of green onions and sesame seeds finishes the dish with elegance.
Timing
Who can resist a meal that’s ready when you are? The allure of the Crockpot Teriyaki Chicken and Rice Recipe lies in its versatility.
- Fast and Indulgent: Prep time is under 15 minutes, and in just 2 and a half to 3 hours on high, you’ll have a dish that’s ready to devour.
- Slow and Luxurious: Alternatively, cooking on low is perfect for those who wish to savor the moment, letting the flavors meld beautifully over 6-8 hours, ensuring a tantalizing feast when you return home.
Step-by-Step Directions
Prepare Your Sauce: In a slow cooker, combine the luscious soy sauce, rich brown sugar, ginger, minced garlic, sweet honey, zesty rice vinegar, and toasty sesame oil. Whisk them to form a sticky, decadent sauce that promises depth of flavor.
Add Pineapple and Chicken: Gently fold in the pineapple chunks—don’t forget to add the juice! Toss in the chicken pieces, ensuring each bit is coated in that heavenly sauce.
Cook: Cover the slow cooker and cook on high for 2 and a half to 3 hours until the chicken is tender and bursting with flavor.
Thicken The Sauce: In a separate bowl, stir together cornstarch and cold water until smooth. Add this mix to the slow cooker to create a luscious glaze that clings to the chicken.
Rice Time: Microwave your pre-cooked rice packets for one minute to loosen them. Stir the fluffy rice into the chicken mixture, allowing the sweet sauce to permeate every grain.
Final Cook: Cover and cook on high for another 30 minutes.
Serve: Garnish with thinly sliced green onions and a sprinkle of sesame seeds for that gourmet touch.
This is the moment you’ve been waiting for, where you can savor the mouth-watering magic you’ve created!
Nutritional Information
While this dish is a delectable indulgence, it’s also a balanced meal. Generally, it clocks in at around 300-400 calories per serving, depending on the amount of rice and chicken consumed. Enjoy it as an occasional indulgence that satisfies your cravings without guilt!
Healthier Alternatives
Looking to lighten things up a bit? There are several simple swaps you can make:
- Use low-sodium soy sauce to cut down on salt.
- Substitute honey with a natural sweetener like agave syrup for a lower glycemic index.
- Opt for skinless chicken breasts instead of thighs for fewer calories.
- Consider adding more veggies like bell peppers or broccoli for added nutrients and vibrant color.
Serving Suggestions
This Crockpot Teriyaki Chicken and Rice is perfect on its own, but why not elevate your meal experience? Serve it alongside some steamed vegetables or a refreshing cucumber salad to balance out the flavors. If you’re feeling adventurous, consider pairing it with a scoop of creamy vanilla ice cream for dessert—it’s an unexpected yet delightful contrast!
Common Mistakes
Even the best recipes can encounter hiccups!
- Overbaking: Cooking for too long can dry out the chicken. Keep an eye on your slow cooker time.
- Texture Issues: If the sauce is too thin, ensure you whisk the cornstarch and water thoroughly before adding it to the mix.
- Messy Prep: Avoid spills by ensuring all your ingredients are within reach and use a ladle for pouring.
Storing Tips
Have leftovers? The Crockpot Teriyaki Chicken and Rice stores beautifully!
- Freezing Portions: Split into airtight containers for easy meal prep—perfect for a quick lunch or dinner later in the week.
- Reheating Instructions: Thaw overnight in the fridge and reheat in the microwave or on the stovetop until warmed through, mixing well to coat in that sweet sauce again.
Temptation to Cook It ASAP
Don’t let this recipe sit on the sidelines. You deserve a comforting, flavorful meal that elevates your day! Dive into the culinary bliss of Crockpot Teriyaki Chicken and Rice. Whip it up tonight and allow your kitchen to fill with the enticing aromas of savory goodness as you await a hearty, fulfilling feast!
FAQs
Can I use chicken breasts instead of thighs?
Yes! While thighs are juicier, breasts work too but may need a shorter cooking time.Is this recipe gluten-free?
No, but you can easily make it gluten-free by using a gluten-free soy sauce alternative.Can I serve this dish with something other than rice?
Absolutely! Quinoa or cauliflower rice make excellent substitutions.How long will leftovers last in the fridge?
Leftovers should be consumed within 3-4 days for the best taste.What other proteins can I use?
Feel free to experiment with shrimp or tofu for a unique twist on this teriyaki dish!
Dive into the world of flavors today, and embrace the comfort and joy that this dish brings!
Print
Crockpot Teriyaki Chicken and Rice
- Total Time: 195 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A warm and inviting Crockpot Teriyaki Chicken and Rice that combines tender chicken with a sweet and tangy teriyaki sauce, perfect for family dinners.
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
- In a slow cooker, combine soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil. Whisk to form a sticky sauce.
- Fold in the pineapple chunks and add the chicken pieces, coating them in the sauce.
- Cover and cook on high for 2.5 to 3 hours until the chicken is tender.
- In a separate bowl, mix cornstarch and water until smooth. Stir this mixture into the slow cooker to thicken the sauce.
- Microwave the pre-cooked rice packets for one minute, then stir into the chicken mixture.
- Cover and cook on high for an additional 30 minutes.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Store leftovers in airtight containers; they can be frozen and reheated later. Use low-sodium soy sauce for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
