Crockpot Teriyaki Chicken and Rice Recipe

I tried this new recipe on my family and everyone raved about it and some went back for more. I did add some Asian seasoning, but that’s all. It was nice to put in the crockpot so I didn’t need to keep checking on it while I did other things.

I fail to see the purpose of using a "crock pot/slow cooker) for this recipe as the chicken thighs are the only raw (uncooked) ingredient and may be sauteed quickly. There is no need for 2+ hours of slow cooking. A suitably sized saute pan would work just as well and be far easier to clean. I would also suggest leaving the rice out of the meat/vegetable sauce and serving the sauce over plain white steamed rice.

I used chicken breasts because chicken thighs with the addition of sesame oil is much too heavy and greasy for my tastes. It worked perfectly in the slow cooker function on my Instant Pot, so I am not sure why others complain about using the crock pot. It only took a couple hours, which is good for those who want a hands-off meal that doesn't take all day. I served with white basmati rice, not added to the pot. Next time I will include some onion and maybe bell pepper.

I made this with no major tweaks. I used chicken breast and it worked fine. I decreased the amount of corn starch to 2 teaspoons because it seemed like too much for the amount of liquid I had. I had no idea they sold “precooked rice”. I had to google how much rice was in a “packet”. In case you need it, it’s 4 cups cooked rice in 2 packets, or 1-1/2 cups uncooked. I steamed my rice and served the chicken over the rice instead of putting the rice in the crockpot. I agree this could be made on a stovetop, but the flavor of the sauce really got into the chicken in the crockpot. I added some broccoli in the last 30 minutes and it worked well. Really nice flavor.

Seems like the only reason for the slow cooker would be that you can leave it for a couple of hours and do something else. Otherwise, you could cook it in the oven or a saute pan, but you'd have to watch it closely. Flavors are good, use cooked white rice if you prefer.

Good base recipe, chicken was tender, not overcooked at 2.5 hours. Made as written except I did not add rice to crockpot. Next time I will salt a bit & spice up with red pepper flakes and maybe use crushed pineapple. I did add steamed fresh asian veggie blend. Will make again though, a pretty quick and easy dinner.

This is such an easy recipe, and VERY delicious. I added Chinese crushed hot peppers in oil to mine. since I like my Chinese food a little spicy. I also added fresh stir fry veggies in at the end for about 45 minutes.

I converted the Rx from volume measurements to mass in grams as shown in the image of my Excel table. You can see in the “used” column in the table, where I deviated from the Rx as shown in the “Rx column.” I used a bit more chicken, and a lot more ginger as I like ginger a lot. The chicken and sauce portion of the dish came out low in calories at 1.52 cals/g or 152 cals/3.5 oz or 100g, Neither the rice nor the sesame seeds, which were served separately, are included in the 1.52 cals/g figure. My portion came out at 370 calories for 147g of teriyaki (1.52 cal/g), 113g of rice (1.15 cal/g), 15g of scallions (0.38 cal/g) and 2g (5.67 cal/g) of toasted sesame seed. After lining my slow cooker with a plastic liner, I cut partially thawed thighs with sharp knife into 1" pcs. I used a small blender to grind the soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, & sesame oil. I added fresh pineapple+juice & stirred to coat. Covered & cooked on High for 3 hrs until the internal temperature was 190°F. My prep time was closer to 40 mins rather than the 10 suggested I served it over basmati rice, which was cooked separately along with sliced green onions and toasted sesame seeds. Just not my cuppa tea. There was an off flavor and aroma to me, which reminded me of cumin or the smell of burlap. In thinking about it, I think it was most probably owing to the honey in combination with the brown sugar and sesame oil. The dish was a bit too sweet with the brown sugar and the honey. I honestly thought the dish was going to be too salty with 120g of soy sauce ( ½ cup), but it wasn't. I didn't find the pineapple to be particularly appealing in this dish, though I like pineapple well enough to have had some fresh, home cut pineapple on hand when I started to make this dish. My son liked it well enough, but he doctored his with Sichuan pepper oil and additional soy.

Very tasty & easy. Would most likely cook the chicken mixture & serve over rice instead of incorporating in the future.

It was OK, but definitely missing that "Wow" factor - sort of bland. Needs some additional seasoning or something. Easy to prepare, but just couldn't detect any "teriyaki" flavoring - maybe that's what it needs? May give it another try and add some additional seasonings.

I’m glad I doubled the pineapple because it was the only thing flavoring this dish.

I’m glad I doubled the pineapple because it was the only thing flavoring this dish.

It was good.

Too sweet. Otherwise good easy.

Cannot wait to make this, gathering my ingredients and hope to make it this week or Saturday. Love crockpot meals!

Made it with friends — instant hero status.