As a busy mom, I know how challenging it can be to whip up a delicious meal after a long day. That’s why I absolutely adore my Crock-Pot Teriyaki Chicken and Rice! This dish is not just a quick solution for hectic evenings; it’s a delightful way to bring the family together around the dinner table. Imagine tender chicken simmering in a rich teriyaki sauce, paired with fluffy rice and vibrant veggies. It’s comfort food that feels special, yet it requires minimal effort. Trust me, your loved ones will be asking for seconds!
Why You’ll Love This Crock-Pot Teriyaki Chicken and Rice
This Crock-Pot Teriyaki Chicken and Rice is a lifesaver for busy days. It’s incredibly easy to prepare, allowing you to toss everything in and forget about it until dinner time. The flavors meld beautifully, creating a dish that tastes like you spent hours in the kitchen. Plus, it’s a hit with both kids and adults, making it a perfect family meal that everyone will enjoy!
Ingredients for Crock-Pot Teriyaki Chicken and Rice
Gathering the right ingredients is the first step to creating this mouthwatering Crock-Pot Teriyaki Chicken and Rice. Here’s what you’ll need:
- Chicken thighs: I prefer thighs for their tenderness and flavor, but chicken breasts work just as well if you’re looking for a leaner option.
- Teriyaki sauce: This is the star of the show! It adds that sweet and savory punch. You can use store-bought or make your own for a personal touch.
- Chicken broth: This enhances the flavor and keeps the chicken moist. Low-sodium options are great if you’re watching your salt intake.
- Jasmine rice: I love jasmine rice for its fragrant aroma and fluffy texture. It pairs perfectly with the teriyaki sauce.
- Frozen peas and carrots: These add color and nutrition. Plus, they’re super convenient—no chopping required!
- Green onions: Chopped green onions make a fresh garnish that brightens up the dish.
- Sesame seeds (optional): A sprinkle of sesame seeds adds a lovely crunch and a touch of elegance.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Crock-Pot Teriyaki Chicken and Rice
Making Crock-Pot Teriyaki Chicken and Rice is a breeze! Follow these simple steps, and you’ll have a delicious meal ready to impress your family.
Step 1: Prepare the Chicken
Start by placing the chicken thighs in the bottom of your Crock-Pot. I always choose thighs for their juicy texture, but feel free to use breasts if you prefer. Just make sure they’re skinless for a healthier option. Arrange them in a single layer for even cooking.
Step 2: Add the Sauces
Next, pour the teriyaki sauce and chicken broth over the chicken. This is where the magic happens! The teriyaki sauce infuses the chicken with a sweet and savory flavor, while the broth keeps everything moist. Don’t be shy—make sure the chicken is well-coated!
Step 3: Set the Cooking Time
Now, cover the Crock-Pot and set it to cook. You can choose low for 6-7 hours or high for 3-4 hours, depending on your schedule. If you’re out for the day, the low setting is perfect. Just remember, the longer it cooks, the more tender the chicken will be!
Step 4: Incorporate the Rice and Vegetables
About 30 minutes before you’re ready to eat, it’s time to add the jasmine rice and frozen peas and carrots. Stir them into the Crock-Pot, making sure they’re submerged in the sauce. This timing ensures the rice cooks perfectly and absorbs all those delicious flavors.
Step 5: Final Touches
Once everything is cooked, fluff the rice with a fork to separate the grains. Serve it up in bowls, and don’t forget to top with chopped green onions and a sprinkle of sesame seeds for that extra flair. Your Crock-Pot Teriyaki Chicken and Rice is now ready to be enjoyed!
Tips for Success
- Always use skinless chicken for a healthier dish.
- For extra flavor, marinate the chicken in teriyaki sauce for a few hours before cooking.
- Check the rice for doneness; it should be fluffy and tender.
- Feel free to add more veggies like bell peppers or broccoli for added nutrition.
- Leftovers can be stored in the fridge for up to three days—perfect for lunch!
Equipment Needed
- Crock-Pot: A slow cooker is essential for this recipe. If you don’t have one, a Dutch oven can work too.
- Measuring cups: For accurate ingredient portions. A simple kitchen scale can also help.
- Wooden spoon: Perfect for stirring the ingredients together.
- Serving bowls: To present your delicious meal beautifully.
Variations of Crock-Pot Teriyaki Chicken and Rice
- Spicy Teriyaki: Add red pepper flakes or sriracha to the teriyaki sauce for a kick of heat.
- Vegetarian Option: Substitute chicken with tofu or tempeh for a plant-based version that’s just as satisfying.
- Brown Rice Alternative: Use brown rice instead of jasmine for a nuttier flavor and added fiber. Just adjust the cooking time accordingly.
- Extra Veggies: Toss in bell peppers, snap peas, or broccoli for a colorful and nutritious boost.
- Sweet Pineapple Twist: Add chunks of pineapple to the Crock-Pot for a sweet and tangy flavor that pairs beautifully with teriyaki.
Serving Suggestions for Crock-Pot Teriyaki Chicken and Rice
- Pair with a crisp green salad for a refreshing contrast.
- Serve alongside steamed broccoli or snap peas for added crunch.
- For drinks, try a light iced tea or sparkling water with lemon.
- Garnish with extra green onions and sesame seeds for a beautiful presentation.
FAQs about Crock-Pot Teriyaki Chicken and Rice
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken thighs! Just remember to increase the cooking time by about an hour if you’re using the low setting. The Crock-Pot will do its magic, ensuring the chicken is tender and flavorful.
What can I substitute for teriyaki sauce?
If you don’t have teriyaki sauce on hand, you can make a quick substitute using soy sauce, honey, and a splash of rice vinegar. This will give you a similar sweet and savory flavor profile.
Can I make this dish ahead of time?
Absolutely! You can prepare the ingredients the night before and store them in the fridge. Just pop everything into the Crock-Pot in the morning, and you’ll have a delicious meal waiting for you when you get home.
Is this recipe gluten-free?
Yes, this Crock-Pot Teriyaki Chicken and Rice can be gluten-free! Just ensure you use gluten-free teriyaki sauce and check the chicken broth for any gluten-containing ingredients.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to keep it moist.
Final Thoughts
Cooking is more than just preparing a meal; it’s about creating memories and sharing love with those we cherish. My Crock-Pot Teriyaki Chicken and Rice embodies this spirit perfectly. The aroma wafting through the house as it cooks is like a warm hug, inviting everyone to gather around the table. It’s a dish that brings smiles and satisfied bellies, all with minimal effort. Whether it’s a busy weeknight or a special family gathering, this recipe is sure to become a beloved staple in your home. Enjoy every bite and the moments that come with it!
Print
Crock-Pot Teriyaki Chicken and Rice: A Flavorful Delight!
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
Crock-Pot Teriyaki Chicken and Rice is a delicious and easy-to-make dish that combines tender chicken with flavorful teriyaki sauce and fluffy rice, all cooked to perfection in a slow cooker.
Ingredients
- 2 lbs chicken thighs
- 1 cup teriyaki sauce
- 1 cup chicken broth
- 2 cups jasmine rice
- 1 cup frozen peas and carrots
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Place the chicken thighs in the Crock-Pot.
- Pour the teriyaki sauce and chicken broth over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the jasmine rice and frozen peas and carrots to the Crock-Pot.
- Stir to combine and cover again to finish cooking.
- Once done, fluff the rice and serve topped with green onions and sesame seeds if desired.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Feel free to substitute chicken breasts for thighs if preferred.
- This dish can be served with additional vegetables or a side salad.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Crock-Pot, Teriyaki Chicken, Rice, Slow Cooker, Asian Cuisine