Introduction to Crock-Pot Teriyaki Chicken And Rice
I’m a foodie for sure, but mostly, a mom who knows how insane it can get shuttling kids to and from school and trying to get home in time to make something yummy for dinner such as this Crock-Pot Teriyaki Chicken and Rice. Yep, this is perfect for those crazy nights. It is super simple to make, just pour some teriyaki sauce over the chicken and let it cook to tender perfection then boom shaka laka! Your little ones, and big ones, too, will be begging for more. Most importantly, you get to spend less time here in the kitchen and have more time where it matters — with your special people. Trust me; this one’s a winner!
Why You’ll Love This Crock-Pot Teriyaki Chicken And Rice
This Crock-Pot Teriyaki Chicken and Rice is the epitome of convenience for busy days. Just imagine tossing everything into your slow cooker and returning home to a hearty, flavorful dish waiting for you! The blend of sweet and savory flavors infuses the chicken, making every bite a pleasure. Plus, the whole meal comes together with minimal effort, so you can focus on what truly matters—spending time with your loved ones.
Ingredients for Crock-Pot Teriyaki Chicken And Rice
Gathering the right ingredients can transform a simple dish into something special. For this Crock-Pot Teriyaki Chicken and Rice, you will need:
- Chicken Thighs: Tender and juicy, they hold up beautifully during slow cooking. Feel free to replace them with chicken breasts for a leaner option.
- Teriyaki Sauce: This is the star of the show! It adds that wonderful savory-sweet flavor. You can use store-bought or whip up a homemade version if you prefer.
- Chicken Broth: Adds depth and enhances the flavors throughout the cooking process. Low-sodium is a great choice to keep it healthier.
- Rice: The perfect base for any meal. It readily absorbs all those lovely teriyaki juices. For a low-carb twist, use cauliflower rice instead.
- Broccoli Florets: These not only bring color to the dish but also nutrients. You can substitute with green beans or snap peas if you like.
- Bell Pepper: Sliced bell pepper adds a delightful crunch and sweetness. Use any color you prefer!
- Garlic: Minced garlic infuses the dish with wonderful aroma and flavor. Fresh is best, but garlic powder can be an easy substitute.
- Ginger: A dash of minced ginger brings a warm zing, balancing the sweetness. Ground ginger works in a pinch, though fresh is always my go-to!
- Salt and Pepper: Essential for seasoning. Remember, you can adjust the quantities to your taste.
Don’t worry! Exact ingredient quantities are listed at the end of the article for your convenience. Happy cooking!
How to Make Crock-Pot Teriyaki Chicken And Rice
Step 1: Prepare the Chicken
Start by placing the chicken thighs in your Crock-Pot. Make sure they are evenly spaced to allow for proper cooking and flavor absorption. No need to trim them; the fat enhances the juiciness, making every bite satisfying. I love using chicken thighs because they stay tender even with slow cooking. It’s like giving your meal a cozy hug!
Step 2: Mix the Sauce
In a separate bowl, combine the teriyaki sauce, chicken broth, garlic, and ginger. Whisk them together until well blended. This is where the magic begins—feel free to adjust the quantities or even add a dash of your favorite ingredient. Whether that’s a splash of sesame oil or a hint of spice, make it your own! Your taste buds will thank you later.
Step 3: Combine Ingredients
Now, pour the sauce mixture over the chicken thighs in the Crock-Pot. Make sure the chicken is well coated; this allows all the flavors to meld beautifully during cooking. Cover your Crock-Pot and set it to cook on low for 6-8 hours or high for 3-4 hours. This step requires no extra effort—just let the slow cooker work its magic! Remember to check whenever you pass by; the aroma will drive you wild!
Step 4: Add Rice and Vegetables
About 30 minutes before serving, lift the lid and stir in the rice, broccoli, and bell pepper. You want them to mix with the juicy goodness of the chicken. Cover it again so everything cooks just right. The rice will soak up those teriyaki flavors, creating a delightful harmony. You’ll see those vibrant colors come together; it’s truly a feast for the eyes!
Step 5: Season and Serve
Finally, it’s time to taste your delicious creation! Season with salt and pepper as needed to make the flavors shine even brighter. Serve it warm in bowls, garnished with green onions or sesame seeds for that extra touch. Enjoy this comforting dish on its own or with a side salad. Trust me; this Crock-Pot Teriyaki Chicken and Rice will quickly become a cherished family favorite!
Tips for Success
- Prep ingredients the night before to save time on busy days.
- Use a meat thermometer to ensure chicken reaches 165°F for safety.
- Try adding a variety of colorful veggies for additional nutrients and taste.
- If you have leftovers, use them in wraps or salads for quick lunches!
- Each slow cooker is different—adjust cooking times based on your model.
Equipment Needed
- Crock-Pot: The star of this dish! A slow cooker works wonders for flavor.
- Mixing Bowl: Needed to combine your sauce ingredients. A large glass bowl works great.
- Measuring Cups: Essential for accuracy in ingredients. However, any cup can do in a pinch.
- Wooden Spoon: Perfect for stirring and mixing without damaging your Crock-Pot.
Variations
- For a spicy kick, add a teaspoon of red pepper flakes or Sriracha to the sauce mixture.
- If you’re vegetarian, replace the chicken with tofu and use vegetable broth instead of chicken broth.
- Experiment with different sauces like teriyaki garlic or sesame ginger for unique flavors.
- Add other vegetables such as zucchini or snap peas to boost nutrition.
- Switch up the rice with quinoa for a protein-packed option!
Serving Suggestions for Crock-Pot Teriyaki Chicken And Rice
- Pair this dish with a refreshing cucumber salad for a crunchy contrast.
- Serve alongside steamed edamame for added protein and texture.
- Try a light green tea or sparkling water to complement the flavors.
- Garnish with sliced green onions or sesame seeds for an elegant touch.
FAQs about Crock-Pot Teriyaki Chicken And Rice
Curious about making your Crock-Pot Teriyaki Chicken and Rice even better? Here are some frequently asked questions that might help!
Can I use frozen chicken? Absolutely! Just increase the cooking time, as frozen chicken takes longer to cook through.
Can I double the recipe? Yes! Just make sure your Crock-Pot is large enough to hold tasty goodness for everyone.
How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to three days—great for a quick lunch!
Can I make this dish ahead of time? Certainly! Just prep it the day before and store it in the fridge until you’re ready to cook.
Final Thoughts
As a passionate home cook, I truly believe that the best meals are those that bring families together, and this Crock-Pot Teriyaki Chicken and Rice does just that. It’s not only delicious but also a stress-free way to enjoy a hearty dinner any night of the week. The joy of coming home to a kitchen filled with that rich, savory aroma is unmatched. Plus, seeing my loved ones savor each bite fills my heart with warmth. I hope this recipe becomes a cherished staple in your home, just as it has in mine. Enjoy every bite!
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Crock-Pot Teriyaki Chicken And Rice
- Total Time: 6-8 hours 15 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
A delicious and easy Crock-Pot recipe for teriyaki chicken and rice, loaded with flavor and nutrients.
Ingredients
- 2 lbs chicken thighs
- 1 cup teriyaki sauce
- 1 cup chicken broth
- 2 cups rice
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Place the chicken thighs in the Crock-Pot.
- In a bowl, mix together the teriyaki sauce, chicken broth, garlic, and ginger.
- Pour the sauce mixture over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the rice, broccoli, and bell pepper to the Crock-Pot.
- Stir to combine and cover again until the rice is cooked and vegetables are tender.
- Season with salt and pepper to taste before serving.
Notes
- For a low-carb version, substitute rice with cauliflower rice.
- Feel free to add or substitute other vegetables based on your preference.
- Leftovers can be stored in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
