Crock Pot Teriyaki Rice Bowls

Crock Pot Teriyaki Rice Bowls

Slow cooked chicken thighs simmer in a sticky teriyaki glaze, ready to spoon over rice.

Total 4 hr 15 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Wheat, Sesame

Boneless chicken thighs cook low and slow in a tangy-sweet teriyaki sauce until tender enough to shred with a fork. Serve over steamed rice with crisp vegetables for a hands-off weeknight dinner that practically builds itself in the crock pot.

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 cup teriyaki sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup steamed broccoli florets
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds

Method

  1. Place the chicken thighs in the bottom of a 6-quart crock pot.

  2. In a small bowl, whisk together the teriyaki sauce, brown sugar, garlic, and ginger. Pour over the chicken, turning to coat.

  3. Cover and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.

  4. Remove the chicken thighs to a cutting board and shred into bite-sized pieces using two forks.

  5. Pour the cooking liquid from the crock pot into a small saucepan and bring to a simmer over medium heat.

  6. Whisk the cornstarch and water together, then stir into the simmering sauce. Cook, stirring, until thickened, about 2 minutes.

  7. Return the shredded chicken to the crock pot and toss with the thickened sauce to coat.

  8. Divide the cooked rice among bowls and top with the teriyaki chicken, shredded carrots, and steamed broccoli.

  9. Garnish with sliced green onions and sesame seeds before serving.

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    Crock Pot Teriyaki Rice Bowls

    Boneless chicken thighs cook low and slow in a tangy-sweet teriyaki sauce until tender enough to shred with a fork. Serve over steamed rice with crisp vegetables for a hands-off weeknight dinner that practically builds itself in the crock pot.

    4 hr 15 min 6 servings 420 cal

    Ingredients

    • 2 pounds boneless skinless chicken thighs
    • 1 cup teriyaki sauce
    • 2 tablespoons brown sugar
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 3 cups cooked white rice
    • 1 cup shredded carrots
    • 1 cup steamed broccoli florets
    • 2 green onions, thinly sliced
    • 1 tablespoon sesame seeds

    Method

    1. 1

      Place the chicken thighs in the bottom of a 6-quart crock pot.

    2. 2

      In a small bowl, whisk together the teriyaki sauce, brown sugar, garlic, and ginger. Pour over the chicken, turning to coat.

    3. 3

      Cover and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.

    4. 4

      Remove the chicken thighs to a cutting board and shred into bite-sized pieces using two forks.

    5. 5

      Pour the cooking liquid from the crock pot into a small saucepan and bring to a simmer over medium heat.

    6. 6

      Whisk the cornstarch and water together, then stir into the simmering sauce. Cook, stirring, until thickened, about 2 minutes.

    7. 7

      Return the shredded chicken to the crock pot and toss with the thickened sauce to coat.

    8. 8

      Divide the cooked rice among bowls and top with the teriyaki chicken, shredded carrots, and steamed broccoli.

    9. 9

      Garnish with sliced green onions and sesame seeds before serving.