Crock Pot Teriyaki Chicken and Rice
A delightful and aromatic dish combining tender chicken thighs with sweet and savory teriyaki sauce, rice, and vibrant vegetables, perfect for busy weekdays or cozy family dinners.
Ingredients
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless Juicy and flavorful, perfect for slow cooking.
- 1 cup teriyaki sauce A blend of soy sauce, vinegar, and sweetness.
- 1 cup chicken broth Adds depth and moisture.
- 2 cups rice (jasmine or basmati) Fragrant and fluffy.
- 1 cup broccoli florets Adds nutrition and color.
- 1 medium bell pepper, sliced thin Adds a sweet crunch.
- 2 cloves garlic, minced Enhances the flavor.
- 1 tablespoon ginger, minced Adds zesty warmth.
- to taste salt and pepper Essential for adjusting seasoning.
Instructions
Preparation
- Place the chicken thighs in the Crock Pot in a single, even layer.
- In a mixing bowl, combine the teriyaki sauce, chicken broth, minced garlic, and ginger. Stir well.
- Pour the sauce over the chicken thighs, ensuring they are thoroughly coated.
Cooking
- Cover the Crock Pot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- About 30 minutes before serving, stir in the rice, broccoli, and bell pepper.
- Cover and continue to cook until the rice is tender and the vegetables are cooked through.
Serving
- Adjust seasoning with salt and pepper if needed. Serve hot.
Notes
Chicken thighs are recommended, but you can substitute chicken breasts. Rice can be pre-cooked separately if desired. Frozen vegetables can be used in place of fresh ones. For extra flavor, consider making your own teriyaki sauce.