Crockpot Teriyaki Chicken and Rice

A sweet and savory slow cooker meal with juicy chicken thighs, pineapple, and rice simmered in a rich homemade teriyaki sauce. Easy to assemble and packed with 40 grams of protein per serving.

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Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 440

Ingredients Equipment Method Notes

Ingredients

1/2 cup soy sauce
1/4 cup brown sugar
1 tsp fresh ginger root freshly grated
2 tsp minced garlic
3 tbsp honey
1.5 tbsp rice vinegar
2 tsp sesame oil toasted preferred
8 oz canned pineapple chunks in juice do not drain, add all juice
2 lbs boneless skinless chicken thighs cut into 1-inch pieces
1.5 tbsp cornstarch
1/4 cup cold water
2 packs pre-cooked rice microwaved 1 minute before adding
1/2 bunch green onions thinly sliced
sesame seeds optional, for topping

Equipment

Slow cooker/crockpot
Small mixing bowl
whisk
Microwave

Method

Add soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil to the slow cooker and whisk together until the sugar begins to dissolve. Add the pineapple chunks with all the juice from the can, then add the chicken pieces. Stir to coat everything fully in the sauce.
Cover and cook on High for 2.5 to 3 hours. Do not lift the lid during cooking. Chicken should be fully cooked through and tender. Do not exceed 3 hours on High or the chicken may dry out.
In a small bowl, whisk the cornstarch and cold water together until smooth. Stir this slurry into the slow cooker to thicken the sauce. For a thicker sauce, add an extra 1/2 tbsp cornstarch.
Microwave each rice packet for 1 minute to loosen the grains. Stir both packets into the chicken and sauce mixture until fully combined.
Cover and cook on High for an additional 30 minutes to allow the rice to absorb the teriyaki sauce.
Serve topped with sliced green onions and sesame seeds. Add a drizzle of sriracha if desired.

Notes

Do not cook past 3 hours on High or chicken may dry out. Chicken breasts can substitute for thighs but reduce cook time to 2 to 2.5 hours. Pre-cooked rice packets are strongly recommended over freshly cooked rice to avoid mushiness. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. Add a splash of water when reheating to loosen the rice.