Introduction to Crock-Pot Teriyaki Chicken and Rice
As a busy mom, I know how challenging it can be to whip up a delicious meal after a long day. That’s why I absolutely love my Crock-Pot Teriyaki Chicken and Rice! This dish is not only a quick solution for hectic evenings, but it also brings a burst of flavor that will impress your loved ones. Imagine tender chicken simmering in a savory teriyaki sauce, served over fluffy rice. It’s like a warm hug on a plate! Let’s dive into this easy recipe that will make your dinner time a breeze.
Why You’ll Love This Crock-Pot Teriyaki Chicken and Rice
This Crock-Pot Teriyaki Chicken and Rice is a lifesaver for busy days. It’s incredibly easy to prepare, allowing you to toss everything in and forget about it until dinner. The flavors meld beautifully as it cooks, creating a mouthwatering dish that tastes like you spent hours in the kitchen. Plus, it’s a one-pot meal, making cleanup a breeze. Trust me, your family will be asking for seconds!
Ingredients for Crock-Pot Teriyaki Chicken and Rice
Gathering the right ingredients is key to making my beloved Crock-Pot Teriyaki Chicken and Rice. Here’s what you’ll need:
- Chicken thighs: I prefer thighs for their tenderness and flavor, but chicken breasts work just as well.
- Teriyaki sauce: This is the star of the show! It adds that sweet and savory kick that makes this dish irresistible.
- Chicken broth: Using broth instead of water enhances the flavor, making the rice even more delicious.
- Rice: I usually go for long-grain white rice, but brown rice or jasmine rice can also be great alternatives.
- Broccoli florets: Fresh or frozen, they add a pop of color and nutrition to the dish.
- Bell pepper: Sliced bell peppers bring a sweet crunch. You can use any color you like!
- Garlic: Minced garlic adds depth and aroma, making your kitchen smell heavenly.
- Ginger: Fresh ginger gives a warm, zesty flavor that complements the teriyaki sauce beautifully.
- Salt and pepper: Simple seasonings to taste, ensuring everything is just right.
For those who like a little heat, consider adding red pepper flakes for a spicy twist. And if you’re looking to lighten things up, feel free to swap out the chicken for tofu or a plant-based protein. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Crock-Pot Teriyaki Chicken and Rice
Now that we have our ingredients ready, let’s get cooking! Making this Crock-Pot Teriyaki Chicken and Rice is as easy as pie. Follow these simple steps, and you’ll have a delicious meal waiting for you at the end of the day.
Step 1: Prepare the Chicken
Start by placing the chicken thighs in the bottom of your Crock-Pot. I like to trim any excess fat for a leaner dish. The chicken will soak up all that tasty teriyaki sauce, so don’t worry about it being plain at this stage. Just trust the process!
Step 2: Mix the Sauce
In a separate bowl, mix together the teriyaki sauce, chicken broth, minced garlic, and ginger. This sauce is the magic ingredient that brings everything together. The aroma alone will make your mouth water! Stir until well combined, and you’re ready for the next step.
Step 3: Combine in the Crock-Pot
Pour the sauce mixture over the chicken in the Crock-Pot. Make sure the chicken is well coated. This is where the flavor starts to build. Give it a gentle stir if you can, but don’t worry if it’s not perfectly mixed. The slow cooking will do the rest!
Step 4: Cook the Chicken
Cover the Crock-Pot and set it to cook on low for 6-8 hours or high for 3-4 hours. I usually opt for low, as it allows the flavors to meld beautifully. Just imagine coming home to that delicious smell wafting through your house!
Step 5: Add Rice and Vegetables
About 30 minutes before you’re ready to eat, it’s time to add the rice, broccoli, and bell pepper. Stir everything together gently. The rice will absorb all that flavorful broth, and the veggies will steam to perfection. It’s like a colorful party in your Crock-Pot!
Step 6: Final Seasoning
Once the rice is cooked and the vegetables are tender, taste your dish. Add salt and pepper as needed. This is your chance to adjust the flavors to your liking. Serve it hot, and watch your family dig in with smiles on their faces!
Tips for Success
- Prep your ingredients the night before to save time in the morning.
- Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
- For extra flavor, marinate the chicken in teriyaki sauce overnight.
- Don’t skip the garlic and ginger; they elevate the dish immensely.
- Feel free to experiment with different vegetables based on your family’s preferences.
Equipment Needed
- Crock-Pot: A slow cooker is essential for this recipe. If you don’t have one, a Dutch oven can work too.
- Mixing bowl: For combining the sauce ingredients. Any bowl will do!
- Measuring cups: Handy for accurate ingredient portions.
- Spatula or spoon: For stirring and serving your delicious meal.
Variations of Crock-Pot Teriyaki Chicken and Rice
- Vegetarian Option: Swap the chicken for firm tofu or tempeh. Marinate them in teriyaki sauce for extra flavor.
- Quinoa Substitute: Replace rice with quinoa for a protein-packed alternative. Adjust the cooking time as quinoa cooks faster.
- Sweet and Spicy: Add pineapple chunks and a splash of sriracha for a sweet and spicy twist that will tantalize your taste buds.
- Low-Carb Version: Use cauliflower rice instead of regular rice to keep it low-carb while still enjoying the delicious flavors.
- Extra Veggies: Toss in additional vegetables like snap peas, carrots, or zucchini for added nutrition and color.
Serving Suggestions for Crock-Pot Teriyaki Chicken and Rice
- Side Salad: A crisp green salad with sesame dressing complements the dish beautifully.
- Steamed Vegetables: Serve with additional steamed veggies for a colorful plate.
- Drink Pairing: Pair with iced green tea or a light white wine for a refreshing touch.
- Presentation: Garnish with sesame seeds and chopped green onions for a pop of color.
FAQs about Crock-Pot Teriyaki Chicken and Rice
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken thighs! Just remember to increase the cooking time by an hour or so. The slow cooker will safely thaw and cook the chicken while infusing it with that delicious teriyaki flavor.
What type of rice works best?
I recommend long-grain white rice for its fluffy texture. However, brown rice or jasmine rice can also work well. Just keep in mind that cooking times may vary slightly, so adjust accordingly!
Can I make this dish ahead of time?
Absolutely! You can prepare the ingredients the night before and store them in the fridge. Just pop everything in the Crock-Pot in the morning, and you’ll have a warm meal waiting for you by dinner time.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the microwave or on the stove, and you’ll have a quick meal ready to go!
Can I add more vegetables?
Definitely! Feel free to toss in any veggies your family loves. Snap peas, carrots, or even baby corn can add extra color and nutrition to your Crock-Pot Teriyaki Chicken and Rice.
Final Thoughts
Cooking should be a joyful experience, and my Crock-Pot Teriyaki Chicken and Rice embodies that spirit. It’s not just a meal; it’s a way to gather around the table and share stories after a busy day. The aroma fills your home, creating a warm atmosphere that invites everyone to sit down and enjoy. Plus, the ease of preparation means you can focus on what truly matters—spending time with your loved ones. I hope this recipe brings as much joy to your family as it has to mine. Happy cooking!
Print
Crock-Pot Teriyaki Chicken and Rice: A Delicious Meal!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten Free
Description
Crock-Pot Teriyaki Chicken and Rice is a flavorful and easy-to-make dish that combines tender chicken with a savory teriyaki sauce, served over fluffy rice.
Ingredients
- 2 lbs chicken thighs
- 1 cup teriyaki sauce
- 1 cup chicken broth
- 2 cups rice
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Place the chicken thighs in the Crock-Pot.
- In a bowl, mix together the teriyaki sauce, chicken broth, garlic, and ginger.
- Pour the sauce mixture over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the rice, broccoli, and bell pepper to the Crock-Pot.
- Stir to combine and cover again until the rice is cooked and vegetables are tender.
- Season with salt and pepper to taste before serving.
Notes
- For a spicier version, add red pepper flakes.
- Feel free to substitute chicken thighs with chicken breasts.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg