Slow Cooker Teriyaki Chicken and Rice
This post may contain affiliate links. Please see our privacy policy for details.
Saucy chicken, rice and veggies come together so easily right in the crockpot. Sure to be a weeknight staple!
I’m having a complete love affair with my slow cooker this winter season. Seriously. I have been using it almost daily.
Because at the end of the day, you can really make anything right in your crockpot, like this teriyaki chicken and rice.
Now this is a great way to use up those lingering veggies and/or the leftover rice from the night before, although you can even sub cooked brown rice or quinoa here.
Just throw it right into your slow cooker and let the veggies soak up that homemade teriyaki sauce for a few hours. That’s it. It’s just way easier/quicker/healthier than takeout – duh!
Slow Cooker Teriyaki Chicken and Rice
Ingredients
Instructions
- Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Place ground chicken, bell peppers, onion, water chestnuts and rice into a 6-qt slow cooker. Stir in teriyaki sauce.
- Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Delicious! I used “boil-in-bag” brown rice (yields 2cups!). We ate it (family of 3) for 4 days! Put a little soy sauce on your lettuce wrap…everyone loved it and I’ve shared it many times as I’ve made this several times!
Family really loves it. I’ve made it half a dozen times since it’s is so easy for a weekday meal. For those with mushy rice, try using extra long grain rice and a liner for the crockpot. Recipe failed for me once, when I forgot the liner and my local grocery store substituted their brand of regular long.
I followed this recipe to a tee and it still came out mushy after slow cooking for 3 hours. I used two-day old jasmine rice. I will try basmati rice next time since the flavor is actually very good and I would love to give it another shot. Maybe it would also work with just slow cooking the meat and veggies and then pouring it over steamed jasmine rice.
Could this be frozen for later use?
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Can you cook this in an instant pot? If yes, what changes need to be made. Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
What is the serving size that was used for the nutrition facts?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Can I use cooked quinoa instead of cooked rice?
Yes, absolutely!
I just added this all to the crock pot and stirred it in and realized I didn’t cook the rice. Ahhhhhh, what can I do? Maybe add some water? Please help.
Oh no! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I followed the recipe using basmati rice and set the slow cooker to low for 4 hours, and my dish turned out mushy. (My rice wasn’t sticky when I made it.) This dish tasted good though, just didn’t look as good as the picture.! I’d like to give this recipe another try. I think next time I won’t let it go as long as I did this time in the slow cooker, or maybe I will add the cooked rice the last 30-min or so of cooking.
What is the serving size?
About 1-2 cups.
Do you mean 2 cups of rice when it’s measured uncooked or 2 cups of rice when it’s measured cooked?
The recipe calls for 2 cups cooked rice.
Hi Aneeta,
Did you ever figure out the answer? I think Chungah’s response could be read either way. Thanks
Are you people really that slow… 2 cups of cooked rice is 2 cups of cooked rice… If it was 2 cups of uncooked rice it would say 2 cups of uncooked rice.
Is it necessary to cook the chicken before putting it in the slow cooker? I always wonder the purpose of cooking beforehand because some recipes (not just yours) require cooking meat before putting into slow cooker and others don’t. Thanks!
To get the most flavor out of your meal, it is best not to add raw meat straight in the bowl of the slow cooker. Browning the chicken on the stovetop before adding it to the slow cooker will add a wonderful caramelized flavor you just can’t achieve from the slow cooker.
Could I sub hoisin sauce for teriyaki sauce?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Very nice! I didn’t have water chestnuts, so I chopped up cashews instead. I then added some Hoisin sauce so it would be a tad sweeter. I liked this recipe! Thank you for sharing it.
came out super mushy do not put cooked rice into the slow cooker.
If I half the recipe for 4 servings, how long should i cook in the crockpot?
Cooking time may have to be reduced as needed but unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I made this last night with a few changes. I didn’t have any chicken mince, so I diced some thighs, and added some broccoli and carrots, also I misread the recipe and browned the onions with the chicken. I used 1 cup raw parboiled rice and a bit under 3 cups of hot water and left it all to cook on low for about 5 hours. It was really nice ad the rice was nicely cooked and not mushy at all.
I have used this recipe, however, i cooked the rice separate, did not add it to the slow cooker at all. When the chicken mixture was done, I stirred in the rice along with a few splashes of soy sauce. It was delish and the rice was not at all mushy since I added it last. I like things nice and easy so I actually used minute rice and followed the microwave directions for that. also, this recipe is delish with out the rice, I just spoon the chicken mixture onto bib lettuce and wrap them up like a burrito, then dip them in a dipping sauce such as teriyaki. This recipe has such endless possibilities! Thank you for posting, I make it all the time!
This recipe was not good. Followed the directions exactly and it came out mushy and flavorless. 3/4 cup of teriyaki was not nearly enough sauce.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Also, you can always add more teriyaki sauce as needed – isn’t that the beauty of home cooking?
This recipe is awesome! It is for sure a staple at our house!
I’m planning on making this tonight, but wasn’t sure how much sauce the linked recipe makes, is it enough to yield the amount needed for this recipe or does it need to be doubled?
Yes, it should yield enough, but you can always double the amount as needed if you need more sauce.