Crockpot Teriyaki Chicken with Rice
This recipe makes a complete, hands-off dinner using your slow cooker. The chicken becomes tender, and when served over rice, it creates a balanced and satisfying meal.
Equipment
- slow cooker
- Small Bowl
Ingredients
Sauce and Chicken
- 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
Thickener and Rice
- 1 1/2 tablespoons cornstarch
- 1/4 cup water cold
- 2 packs pre-cooked rice
Garnish
- 1/2 bunch green onions thinly sliced
- 1 to taste sesame seeds optional
Instructions
- Combine soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil in a slow cooker and whisk to combine.
- Add pineapple with juice and chicken and stir to coat.
- Cover and cook on High for 2 1/2 to 3 hours.
- Whisk cornstarch and cold water together in a small bowl and stir into the slow cooker mixture.
- Microwave rice packets for 1 minute each to loosen rice slightly and stir the rice into the chicken mixture.
- Cover and cook on High for 30 minutes.
- Top with green onions and sprinkle with sesame seeds to serve.
Notes
This recipe was created on a day when something filling but effortless was needed. The chicken cooks to be very tender, and when paired with rice, it makes a comforting bowl after a long day.