Crock-Pot Teriyaki Chicken and Rice: Easy Dinner Delight!
A simple and delicious recipe for Crock-Pot Teriyaki Chicken and Rice that makes for an easy dinner option.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Total Time: 6 hours 15 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs chicken thighs
- 1 cup teriyaki sauce
- 1 cup chicken broth
- 2 cups jasmine rice
- 1 cup frozen mixed vegetables
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Place the chicken thighs in the Crock-Pot.
- Pour the teriyaki sauce and chicken broth over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the jasmine rice and frozen mixed vegetables to the Crock-Pot.
- Stir to combine and cover again until the rice is cooked.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Can substitute chicken thighs with chicken breasts if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.