Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts. But chicken thighs are better because they have more fat and are tender. If you use breasts, watch out not to overcook them. They dry out fast in the Crock-Pot.

How long can I store leftover Teriyaki Chicken and Rice?

You can store it in an airtight container in the fridge for 3-4 days. Reheat it well and eat within that time. You can also freeze it for 2-3 months.

Is this recipe gluten-free?

Traditional teriyaki sauce has gluten because of soy sauce. Use tamari or gluten-free soy sauce to make it gluten-free. Always check labels for gluten-free ingredients.

Can I make this recipe vegetarian?

Yes! Use firm tofu, tempeh, or plant-based chicken instead of chicken. Adjust cooking times and make sure the teriyaki sauce is vegetarian.

What's the best rice to use for this recipe?

Long-grain white rice is best in a Crock-Pot. Jasmine or basmati rice are great choices. Brown rice might need more liquid and longer cooking times.

How can I make the sauce less sweet?

Cut down the brown sugar or honey. Add more soy sauce or rice vinegar to balance it. This makes the sauce savory.

Can I prepare this recipe ahead of time?

Yes! Prepare the ingredients the night before and refrigerate them. Start the Crock-Pot in the morning. It's perfect for busy days.

How spicy can I make this teriyaki chicken?

Add red pepper flakes, sriracha, or fresh chili peppers for heat. Start with a little and add more to taste. Slow cooking makes spicy flavors stronger.

What if my sauce is too thin?

Mix a little cornstarch with cold water and stir it in the last 30 minutes. Or, remove the lid and let it reduce.

Can I use frozen chicken?

It's not recommended. Frozen chicken can be unsafe and cook unevenly. Always thaw chicken before using it in the Crock-Pot.

Teriyaki Chicken and Rice Crock-Pot: 6-Hour Easy Asian Recipe

Name: Teriyaki Chicken and Rice Crock-Pot: Easy 6-Hour Slow Cooker Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Cuisine: Asian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1½ cups jasmine rice; ½ cup low-sodium soy sauce; ⅓ cup honey; ¼ cup brown sugar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons cornstarch; 2 tablespoons water; 3 green onions, chopped; 2 tablespoons sesame seeds; 2 cups chicken broth; 1 tablespoon vegetable oil; Salt and pepper to taste

Description

This easy Teriyaki Chicken and Rice Crock-Pot recipe combines tender chicken thighs with authentic Asian flavors in one convenient slow cooker meal. Perfect for busy families, this dish delivers restaurant-quality teriyaki chicken with minimal effort and maximum flavor.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs

1½ cups jasmine rice

½ cup low-sodium soy sauce

⅓ cup honey

¼ cup brown sugar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons cornstarch

2 tablespoons water

3 green onions, chopped

2 tablespoons sesame seeds

2 cups chicken broth

1 tablespoon vegetable oil

Salt and pepper to taste

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Instructions

1. Spray your Crock-Pot with non-stick cooking spray

2. Season chicken thighs with salt and pepper, then place in slow cooker

3. In a medium bowl, whisk together soy sauce, honey, brown sugar, minced garlic, and grated ginger

4. Pour teriyaki sauce mixture over chicken in the Crock-Pot

5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours

6. About 30 minutes before serving, cook jasmine rice separately according to package directions

7. Remove chicken from slow cooker and shred with two forks

8. In a small bowl, mix cornstarch and water to create a slurry

9. Pour cooking liquid from Crock-Pot into a saucepan and bring to a boil

10. Add cornstarch slurry and whisk until sauce thickens, about 2-3 minutes

11. Return shredded chicken to thickened sauce and mix well

12. Serve teriyaki chicken over cooked jasmine rice

13. Garnish with chopped green onions and sesame seeds

Notes

For best results, use chicken thighs instead of breasts as they stay more tender and juicy during slow cooking.

Cook rice separately to maintain perfect texture and prevent mushiness.

Internal chicken temperature should reach 165°F before serving.

This recipe freezes well for up to 3 months in airtight containers.

For gluten-free version, substitute tamari for soy sauce.

Add vegetables like broccoli or snap peas in the last hour of cooking for extra nutrition.

Prep Time: 15
Cook Time: 360
Category: Main Dish
Method: Slow Cooking
Cuisine: Asian

Nutrition

Serving Size: 1
Calories: 420
Sugar: 18g
Sodium: 890mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg