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
Scale
- 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