Crockpot Teriyaki Chicken and Rice

This crockpot teriyaki chicken and rice is super quick to assemble. The sauce ingredients, pineapple, and chicken simmer together, and in the last half hour, convenient packs of pre-cooked rice are added to the mix.

Prep Time: 10 mins

Cook Time: 3 hrs

Total Time: 3 hrs 10 mins

Servings: 6

Ingredients

Original recipe (1X) yields 6 servings

• 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)

Directions

1. Combine soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil in a slow cooker and whisk to combine. Add pineapple with juice and chicken and stir to coat. Cover and cook on High for 2 1/2 to 3 hours. 
2. Whisk cornstarch and cold water together in a small bowl and stir into slow cooker. 
3. Microwave rice packets for 1 minute each to loosen rice slightly and stir rice into chicken mixture. Cover and cook on High 30 minutes. 
4. Top with green onions and sprinkle with sesame seeds to serve.

Nutrition Facts (per serving)