Ingredients
🔹 For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup low-sodium soy sauce
- ½ cup honey (or brown sugar)
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
🔹 For Serving:
- 4 cups cooked rice (white, brown, or jasmine)
- Optional: steamed broccoli, snow peas, or bell peppers
- Optional garnish: sesame seeds and chopped green onions
Step-by-Step Instructions
✅ Step 1: Make the Sauce
In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This will be your homemade teriyaki sauce.
✅ Step 2: Add Ingredients to the Crock-Pot
Place the chicken into the Crock-Pot. Pour the sauce over it, making sure it’s evenly coated.
✅ Step 3: Slow Cook
Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and easy to shred.
✅ Step 4: Shred the Chicken
Once cooked, remove the chicken and shred it with two forks. Return it to the Crock-Pot.
✅ Step 5: Thicken the Sauce
In a small bowl, mix cornstarch and water. Stir this slurry into the Crock-Pot. Turn to HIGH and cook for 15–20 more minutes until the sauce thickens.
✅ Step 6: Serve
Spoon the teriyaki chicken over warm rice. Top with sesame seeds, green onions, or your favorite veggies.
Tips for Success
- Use chicken thighs for extra tenderness and flavor.
- Add veggies in the last hour of cooking to keep them from getting mushy.
- Double the sauce if you like it extra saucy for rice or noodles.
- Don’t skip the cornstarch step—this makes the sauce glossy and clingy.
Variations
- Spicy Teriyaki: Add 1–2 teaspoons sriracha or red pepper flakes.
- Pineapple Teriyaki Chicken: Stir in 1 cup pineapple chunks with the chicken.
- Teriyaki Chicken Bowls: Serve with rice, roasted veggies, and a drizzle of yum yum sauce.
- Low-Carb Option: Serve over cauliflower rice or steamed cabbage.
What to Serve With It
- Steamed or roasted broccoli
- Snap peas or stir-fried mixed veggies
- Fresh cucumber salad with sesame dressing
- Egg rolls or spring rolls on the side
How to Store and Reheat
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in individual portions for up to 3 months.
- Reheat: Microwave or reheat on the stovetop with a splash of water to loosen the sauce.
Nutrition Information (Per Serving – Approx. 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 420–460 kcal |
| Protein | 30–35g |
| Carbohydrates | 35–40g |
| Fat | 12–15g |
| Saturated Fat | 2g |
| Sugar | 12–18g |
| Fiber | 2g |
| Sodium | 700–900mg |
Nutrition may vary depending on ingredients and rice variety used.
Final Thoughts
Crock-Pot Teriyaki Chicken & Rice is the definition of convenience without sacrificing taste. It’s sweet, savory, and packed with tender shredded chicken that soaks up every drop of flavorful sauce. With easy prep and customizable options, this dish is sure to become a regular on your dinner table.