Why You’ll Love Crockpot Teriyaki Chicken and Rice Recipe

Quick and easy to assemble with minimal hands-on time.
Sweet and savory teriyaki flavors the whole family will enjoy.
Slow cooking creates incredibly tender chicken.
Pineapple adds a delicious tropical touch.
Perfect for busy weeknights and meal prep.
Uses convenient pre-cooked rice for simplicity.
A complete meal with protein and grains in one dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Teriyaki sauce
Pineapple chunks with juice
Garlic, minced
Fresh ginger, grated
Brown sugar
Cornstarch
Cold water
Pre-cooked microwaveable rice packets
Green onions, sliced
Sesame seeds (optional)

Directions

Place the chicken thighs in the slow cooker.
Add the teriyaki sauce, pineapple with its juice, garlic, ginger, and brown sugar.
Stir gently to combine the ingredients around the chicken.
Cover and cook on High for 2 1/2 to 3 hours, or until the chicken is tender and fully cooked.
Remove the chicken and shred it using two forks.
Return the shredded chicken to the slow cooker.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the cornstarch mixture into the slow cooker to help thicken the sauce.
During the last 30 minutes of cooking, heat the microwaveable rice according to package directions.
Stir the cooked rice into the slow cooker mixture.
Cook for the remaining time until the sauce thickens and everything is heated through.
Garnish with sliced green onions and sesame seeds before serving.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 3 hours
Additional Time: 30 minutes
Total Time: Approximately 3 hours 40 minutes

Variations

Add broccoli florets during the final 30 minutes for extra vegetables.
Substitute chicken breasts for chicken thighs if preferred.
Use brown rice instead of white rice for added fiber.
Add red bell peppers for color and sweetness.
Include snap peas or carrots for a stir-fry-inspired version.
Use low-sodium teriyaki sauce to reduce sodium content.
Add a pinch of red pepper flakes for a touch of heat.

Storage/Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze portions in freezer-safe containers for up to 3 months.

Reheating:

Microwave individual servings for 1 to 2 minutes, stirring halfway through.
Reheat on the stovetop over medium-low heat with a splash of water if needed.
Thaw frozen portions overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of chicken thighs?

Yes, chicken breasts work well, though they may be slightly less juicy than thighs.

Do I need to cook the rice separately?

This recipe uses pre-cooked rice that is heated and added during the final stage of cooking.

Can I use fresh pineapple?

Yes, fresh pineapple can be substituted for canned pineapple if desired.

Why is cornstarch added at the end?

Cornstarch helps thicken the sauce, giving it the classic teriyaki consistency.

Can I cook this on low instead of high?

Yes, you can cook it on low for a longer period, typically 5 to 6 hours.

Is this recipe good for meal prep?

Absolutely. It stores and reheats very well, making it ideal for weekly meal planning.

Can I add vegetables?

Yes, broccoli, bell peppers, snap peas, and carrots all work wonderfully.

What type of rice works best?

White rice, jasmine rice, and brown rice are all excellent choices.

How do I know when the chicken is done?

The chicken should be tender enough to shred easily and reach an internal temperature of 165°F.

Can I make this recipe gluten-free?

Yes, simply use a certified gluten-free teriyaki sauce and verify that all other ingredients are gluten-free.

Conclusion

Crockpot Teriyaki Chicken and Rice is a simple yet satisfying meal that delivers bold teriyaki flavor with very little effort. The combination of tender chicken, sweet pineapple, rich sauce, and fluffy rice makes it a comforting dinner option that the whole family will love. Whether you’re meal prepping for the week or looking for an easy slow-cooker dinner, this recipe is sure to become a regular favorite.

Crockpot Teriyaki Chicken and Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender slow-cooked chicken simmered in a sweet and savory teriyaki sauce with pineapple, then mixed with rice for a complete and satisfying meal. Perfect for busy weeknights and meal prep.

Author: Emily
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 40 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired
Diet: Halal

Instructions

Place the chicken thighs in the slow cooker.
Add the teriyaki sauce, pineapple with its juice, garlic, ginger, and brown sugar.
Stir gently to combine the ingredients around the chicken.
Cover and cook on High for 2 1/2 to 3 hours, or until the chicken is tender and fully cooked.
Remove the chicken and shred it using two forks.
Return the shredded chicken to the slow cooker.
Whisk together the cornstarch and cold water in a small bowl until smooth.
Stir the cornstarch mixture into the slow cooker to thicken the sauce.
During the final 30 minutes of cooking, prepare the microwaveable rice according to package directions.
Stir the cooked rice into the slow cooker mixture.
Cook for the remaining time until the sauce has thickened and everything is heated through.
Garnish with green onions and sesame seeds before serving.

Notes

Add broccoli, carrots, bell peppers, or snap peas during the final 30 minutes for extra vegetables.
Chicken breasts may be substituted for chicken thighs.
Use brown rice for additional fiber.
Store leftovers in the refrigerator for up to 4 days.
Freeze portions for up to 3 months in freezer-safe containers.
Use gluten-free teriyaki sauce if needed.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 18 g
Sodium: 980 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 115 mg