Description
This Crockpot Teriyaki Chicken and Rice recipe features tender chicken thighs cooked in a flavorful teriyaki sauce with sweet pineapple chunks, served over fluffy rice for a delicious and easy meal.
Ingredients
Units
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Teryaki Sauce:
-
- 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
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Other Ingredients:
- 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 packs pre-cooked rice
- 1/2 bunch green onions, thinly sliced
- sesame seeds (optional)
Instructions
- Prepare the Teriyaki Sauce: In a bowl, mix soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, sesame oil, and pineapple juice.
- Cook the Chicken: Place chicken in the crockpot, pour teriyaki sauce over it, and cook on low for 4-5 hours.
- Thicken the Sauce: In a small bowl, mix cornstarch with water, then add to the crockpot to thicken the sauce.
- Serve: Serve the teriyaki chicken over rice, garnish with green onions and sesame seeds.
Notes
- You can add vegetables like bell peppers or broccoli for extra nutrition.
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg