I Made This Crockpot Teriyaki Chicken and Rice—And Now It’s in My Weekly Rotation

Sweet, savory, and oh-so-satisfying, this Crockpot Teriyaki Chicken and Rice is the perfect slow cooker twist on your favorite takeout flavors. Packed with shredded chicken, sticky rice, and tender veggies coated in a glossy teriyaki sauce, it’s an easy dinner win that everyone loves.

---

Why We Love This Teriyaki Chicken and Rice

It’s flavorful, family-friendly, and ridiculously simple:

• Takeout Vibes at Home: That sweet-and-savory teriyaki sauce hits all the right notes.
• Crockpot Convenience: Minimal prep and a hands-off cook.
• One-Pot Meal: Chicken, rice, and veggies all in one bowl.
• Customizable: Use whatever vegetables you have on hand.

---

Key Ingredients

This easy recipe is all about pantry staples and fresh flavor:

• Shredded Chicken – Use leftovers or cook and shred your own.
• White Rice – Long-grain white rice turns sticky and perfect.
• Teriyaki Sauce – Store-bought or homemade.
• Chicken Broth – Keeps things juicy.
• Mixed Veggies – Carrots, peas, bell peppers, snap peas, etc.
• Garlic & Ginger – Add warmth and depth.
• Soy Sauce – Optional if you want a deeper umami hit.
• Green Onions & Sesame Seeds – For garnish and crunch.

---

How to Make Crockpot Teriyaki Chicken and Rice

Here’s how to bring takeout flavor home:

1. Combine Base Ingredients: Add uncooked rice, broth, teriyaki sauce, garlic, and ginger to the crockpot.
2. Add Chicken: Place shredded or raw chicken breasts on top.
3. Cook on Low: Cover and cook on LOW for 4–5 hours.
4. Shred and Stir: If using raw breasts, shred and return to the pot.
5. Add Veggies: Stir in vegetables during the last 30 minutes so they don’t overcook.
6. Finish and Garnish: Serve hot, topped with green onions and sesame seeds.

---

Chef’s Tips and Variations

• Sticky Rice Finish: Let it sit uncovered for 10 minutes to thicken up.
• Make It Spicy: Add a drizzle of sriracha or red pepper flakes.
• Use Frozen Veggies: Add directly—no need to thaw.
• Brown Rice Option: Needs extra broth and cook time.
• Low-Sodium Swap: Choose low-sodium teriyaki and broth.

---

What to Serve with Teriyaki Chicken and Rice

Asian Slaw or Cucumber Salad
Adds freshness and crunch.

Egg Rolls or Dumplings
Great for a fun dinner night.

Extra Sauce on the Side
Teriyaki, soy sauce, or spicy mayo.

Leftover Remix
Use it in lettuce wraps, fried rice, or as a grain bowl base.

Crockpot Teriyaki Chicken and Rice

Prep Time: 10 minutes
Cook Time: 4–5 hours
Total Time: ~4 hours 15 minutes
Servings: 6

This Crockpot Teriyaki Chicken and Rice is a sweet and savory one-pot wonder that brings takeout vibes home. Juicy shredded chicken, sticky rice, and tender veggies all coated in a glossy teriyaki sauce—this slow cooker meal is easy, crowd-pleasing, and packed with flavor from start to finish.

Ingredients

• 2 cups cooked shredded chicken (or 2–3 raw chicken breasts)
• 1 cup uncooked long-grain white rice
• 2 ½ cups chicken broth
• ½ cup teriyaki sauce (store-bought or homemade)
• 1 tsp garlic, minced
• 1 tsp ginger, grated or minced
• 2 cups mixed vegetables (e.g., carrots, peas, bell peppers, snap peas)
• Optional: 1 tbsp soy sauce (for added depth)
• Optional toppings: green onions, sesame seeds, sriracha

Instructions

1. In a crockpot, combine uncooked rice, chicken broth, teriyaki sauce, garlic, and ginger.
2. Place shredded chicken or raw chicken breasts on top.
3. Cover and cook on LOW for 4–5 hours, or until rice is tender.
4. If using whole chicken breasts, remove, shred, and return to pot. Stir to combine.
5. Stir in vegetables during the last 30 minutes of cooking.
6. Serve hot, garnished with green onions, sesame seeds, and optional spice.

Notes

• Brown Rice Option: Add ½ cup extra broth and increase cook time by 1–2 hours.
• Sticky Finish: Let sit uncovered for 10 minutes before serving to thicken.
• Make It Spicy: Add chili flakes or a splash of sriracha to the mix.
• Use Frozen Veggies: Add straight from the freezer—no thawing needed.