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.