Crockpot Teriyaki Chicken and Rice
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This slow-cooked favorite turns simple ingredients into a sweet and savory weeknight winner.
Ingredients:
Image credit: All Recipes
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon freshly grated ginger root
- 2 teaspoons minced garlic
- 3 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 (8-ounce) can pineapple chunks in juice
- 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
- 2 packs pre-cooked rice
- 1/2 bunch green onions, thinly sliced
- sesame seeds (optional)
- Prepare the Sauce & Cook the Chicken: In a slow cooker, mix together soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil until well combined. Add the pineapple (including its juice) and chicken, stirring to coat evenly. Cover and cook on High for 2½ to 3 hours.
- Thicken the Sauce: In a small bowl, blend cornstarch with cold water, then stir the mixture into the slow cooker to thicken the sauce.
- Add Rice: Heat the rice packets in the microwave for 1 minute each to soften slightly, then mix the rice into the chicken. Cover and cook on High for another 30 minutes.
- Garnish & Serve: Finish by topping with chopped green onions and a sprinkle of sesame seeds before serving.
