When life gets busy and the dinner bell rings, finding a quick yet satisfying recipe can feel like a daunting task. But what if you could enjoy a delicious, comforting, and flavorful meal with minimal effort? Enter the Crock-Pot Teriyaki Chicken and Rice – an easy-to-make dish that’s bursting with flavors, and just the right balance of savory and sweet. This meal is not only a breeze to make but also perfect for meal prep, family dinners, or those hectic weekdays when time is tight.
In this article, we’ll dive deep into the world of Crock-Pot Teriyaki Chicken and Rice, breaking down every step for you, from the ingredients to preparation, with plenty of tips to elevate the recipe even further. Whether you’re a seasoned cook or just getting started, this dish is sure to become a household favorite.
What is Crock-Pot Teriyaki Chicken and Rice?
Crock-Pot Teriyaki Chicken and Rice is a slow-cooked dish that combines tender chicken breasts or thighs with aromatic rice soaked in a flavorful teriyaki sauce. The beauty of this dish lies in its simplicity: all you need to do is layer your ingredients in the Crock-Pot, set it, and let it cook slowly, allowing the flavors to meld together seamlessly. It’s a satisfying meal that’s ideal for anyone who loves Asian-inspired flavors.
The star of this dish is the teriyaki sauce, which coats the chicken in a sweet-savory glaze. As the chicken cooks, the juices blend with the rice, infusing it with incredible flavor. Garnishing the dish with sesame seeds and chopped green onions adds a crunchy, fresh contrast to the soft and tender meal.
Origin of Crock-Pot Teriyaki Chicken and Rice
The concept of teriyaki originates from Japan, where it refers to a cooking technique that involves grilling or broiling meat while basting it with a glaze made from soy sauce, sake, mirin, and sugar. The word “teriyaki” comes from “teri,” which refers to the shine of the sauce, and “yaki,” which means to grill or broil. Over the years, the flavors of teriyaki sauce have been adopted worldwide, and various recipes, like this Crock-Pot version, have popped up in kitchens everywhere.
Slow cooker recipes have also gained popularity for their ability to simplify meal preparation while still delivering delicious results. The combination of the teriyaki glaze and Crock-Pot cooking creates a marriage of convenience and flavor that has made this dish a go-to for many.
Ingredients for Crock-Pot Teriyaki Chicken and Rice
A few simple ingredients come together to create a meal that is both comforting and satisfying. Here’s what you’ll need:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon soy sauce (for extra depth)
- 1 tablespoon honey or brown sugar (optional, for added sweetness)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 tablespoon rice vinegar (for a little acidity)
- 1 teaspoon sesame oil (for a hint of nuttiness)
For the Rice:
- 1 cup long-grain white rice (or jasmine rice for extra fragrance)
- 2 cups chicken broth (or water)
- 1 tablespoon soy sauce (optional)
- 1 teaspoon sesame seeds (for garnish)
- 2-3 green onions, chopped (for garnish)
Step-by-Step Directions and Preparation Method
Now that we have our ingredients ready, let’s break down the steps for making Crock-Pot Teriyaki Chicken and Rice.
1. Prepare the Chicken:
Start by preparing the teriyaki sauce. In a bowl, combine the following:
- 1 cup of teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey (optional)
- 2 minced garlic cloves
- 1 tablespoon of freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Whisk these ingredients together until fully combined. The result should be a balanced sauce with savory, sweet, and tangy notes.
Once the sauce is prepared, place the chicken breasts or thighs into your Crock-Pot. Pour the teriyaki sauce mixture over the chicken. Cover the Crock-Pot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. The beauty of slow cooking is that the chicken will absorb the rich flavors from the sauce.
2. Cook the Rice:
About 30 minutes before the chicken is done, it’s time to prep the rice. First, rinse 1 cup of long-grain white rice under cold water to remove excess starch. This ensures the rice doesn’t become too sticky as it cooks.
Next, mix 2 cups of chicken broth (or water) with 1 tablespoon of soy sauce (optional) in a bowl. Pour this mixture over the rice in the Crock-Pot, gently stirring to combine. Cover the Crock-Pot and let the rice cook on low for 30-40 minutes, or until the rice is tender and the liquid has been absorbed.
3. Shred the Chicken:
Once the chicken is done cooking, remove it from the Crock-Pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the Crock-Pot and stir it in with the rice and sauce. This step ensures that every bite is packed with flavor.
4. Garnish and Serve:
Before serving, sprinkle the dish with sesame seeds and chopped green onions for a burst of color, crunch, and fresh flavor. This extra touch elevates the dish, giving it a more gourmet feel.
Variations of Crock-Pot Teriyaki Chicken and Rice
While the Crock-Pot Teriyaki Chicken and Rice recipe is already delicious on its own, there are several ways you can switch it up to suit your taste or dietary preferences.
- Vegetable Add-ins: Feel free to add vegetables to the mix. Frozen peas, carrots, bell peppers, or even broccoli can be added during the last 30 minutes of cooking.
- Gluten-Free Option: If you’re following a gluten-free diet, simply substitute the soy sauce with a gluten-free tamari sauce and ensure your teriyaki sauce is also gluten-free.
- Brown Rice: If you prefer brown rice over white rice, it works beautifully in this recipe. However, you may need to add extra liquid (about ½ cup more) and allow for a longer cooking time.
- Spicy Kick: For those who love a bit of heat, add sriracha or red pepper flakes to the teriyaki sauce for a spicy twist.
FAQs About Crock-Pot Teriyaki Chicken and Rice
Can I make Crock-Pot Teriyaki Chicken and Rice ahead of time?
Absolutely! This dish is perfect for meal prepping. You can store the leftovers in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or on the stovetop.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs. However, you may need to increase the cooking time slightly by about 30 minutes on low.
Can I make this recipe with chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative if you want a juicier and more flavorful dish. The cooking process remains the same.
Can I use a different type of rice?
While long-grain white rice is recommended, you can substitute with jasmine rice or brown rice. Just keep in mind that different rice types may require slight adjustments in cooking time or liquid amounts.
Conclusion
In conclusion, Crock-Pot Teriyaki Chicken and Rice is an easy, versatile, and delicious meal that can be enjoyed by everyone. Its combination of tender chicken, savory sauce, and fluffy rice makes it a comforting dish that’s perfect for busy weeknights. The best part? It’s a one-pot wonder that takes minimal effort while delivering maximum flavor. Whether you’re cooking for your family, meal prepping for the week, or simply craving a delicious dinner, this recipe is sure to become a staple in your kitchen. With endless variations and customization options, you’ll never get bored of this classic dish!
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Crock-Pot Teriyaki Chicken and Rice: A Simple, Delicious, and Flavorful Meal for Busy Weeknights
- Total Time: 4 hrs 10 mins
Description
Crock-Pot Teriyaki Chicken and Rice is a slow-cooked dish that combines tender chicken breasts or thighs with aromatic rice soaked in a flavorful teriyaki sauce. The beauty of this dish lies in its simplicity: all you need to do is layer your ingredients in the Crock-Pot, set it, and let it cook slowly, allowing the flavors to meld together seamlessly. It’s a satisfying meal that’s ideal for anyone who loves Asian-inspired flavors.
Ingredients
For the Chicken:
-
4 boneless, skinless chicken breasts (or thighs for a juicier option)
-
1 cup teriyaki sauce (store-bought or homemade)
-
1 tablespoon soy sauce (for extra depth)
-
1 tablespoon honey or brown sugar (optional, for added sweetness)
-
2 cloves garlic, minced
-
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
-
1 tablespoon rice vinegar (for a little acidity)
-
1 teaspoon sesame oil (for a hint of nuttiness)
For the Rice:
-
1 cup long-grain white rice (or jasmine rice for extra fragrance)
-
2 cups chicken broth (or water)
-
1 tablespoon soy sauce (optional)
-
1 teaspoon sesame seeds (for garnish)
-
2-3 green onions, chopped (for garnish)
Step-by-Step Directions and Preparation Method
Now that we have our ingredients ready, let’s break down the steps for making Crock-Pot Teriyaki Chicken and Rice.
1. Prepare the Chicken:
Start by preparing the teriyaki sauce. In a bowl, combine the following:
-
1 cup of teriyaki sauce
-
1 tablespoon soy sauce
-
1 tablespoon honey (optional)
-
2 minced garlic cloves
-
1 tablespoon of freshly grated ginger
-
1 tablespoon rice vinegar
-
1 teaspoon sesame oil
Instructions
1. Prepare the Chicken:
Start by preparing the teriyaki sauce. In a bowl, combine the following:
-
1 cup of teriyaki sauce
-
1 tablespoon soy sauce
-
1 tablespoon honey (optional)
-
2 minced garlic cloves
-
1 tablespoon of freshly grated ginger
-
1 tablespoon rice vinegar
-
1 teaspoon sesame oil
Whisk these ingredients together until fully combined. The result should be a balanced sauce with savory, sweet, and tangy notes.
Once the sauce is prepared, place the chicken breasts or thighs into your Crock-Pot. Pour the teriyaki sauce mixture over the chicken. Cover the Crock-Pot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. The beauty of slow cooking is that the chicken will absorb the rich flavors from the sauce.
2. Cook the Rice:
About 30 minutes before the chicken is done, it’s time to prep the rice. First, rinse 1 cup of long-grain white rice under cold water to remove excess starch. This ensures the rice doesn’t become too sticky as it cooks.
Next, mix 2 cups of chicken broth (or water) with 1 tablespoon of soy sauce (optional) in a bowl. Pour this mixture over the rice in the Crock-Pot, gently stirring to combine. Cover the Crock-Pot and let the rice cook on low for 30-40 minutes, or until the rice is tender and the liquid has been absorbed.
3. Shred the Chicken:
Once the chicken is done cooking, remove it from the Crock-Pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the Crock-Pot and stir it in with the rice and sauce. This step ensures that every bite is packed with flavor.
4. Garnish and Serve:
Before serving, sprinkle the dish with sesame seeds and chopped green onions for a burst of color, crunch, and fresh flavor. This extra touch elevates the dish, giving it a more gourmet feel.
Notes
This Crock-Pot Teriyaki Chicken and Rice is a family favorite—easy to make, full of flavor, and perfect for busy days. Let the slow cooker do the work while you enjoy the delicious results!
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Dinner
- Method: Slow-Cooker
- Cuisine: Asian
Keywords: Crock-Pot Teriyaki Chicken and Rice