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Crockpot Teriyaki Chicken and Rice

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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.

Ingredients

  • 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)

Instructions

  1. Place the chicken thighs in the slow cooker.
  2. Add the teriyaki sauce, pineapple with its juice, garlic, ginger, and brown sugar.
  3. Stir gently to combine the ingredients around the chicken.
  4. Cover and cook on High for 2 1/2 to 3 hours, or until the chicken is tender and fully cooked.
  5. Remove the chicken and shred it using two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Whisk together the cornstarch and cold water in a small bowl until smooth.
  8. Stir the cornstarch mixture into the slow cooker to thicken the sauce.
  9. During the final 30 minutes of cooking, prepare the microwaveable rice according to package directions.
  10. Stir the cooked rice into the slow cooker mixture.
  11. Cook for the remaining time until the sauce has thickened and everything is heated through.
  12. 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

Find it online: https://yumfamilyrecipes.com/crockpot-teriyaki-chicken-and-rice/