Slow Cooker Teriyaki Chicken and Rice
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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.
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I am in the midst of making this one tonight. I didn’t have ground chicken but a pork/beef blend. I browned it and then I put it in a colander and ran hot water over it to get rid of the fat…all else is true to form…right now it’s smelling very nice for a mid February day in Nova Scotia…kind of comfort food but a bit lighter 🙂
I have noticed that (perhaps because of my uber draining of the ground beef) that I have had to add about a half cup of water to the mix…starting to kinda bake on….that I put down to my ministrations with the beef.
At the end of the day this was a really filling and yummy dish…Thanks again
Just finished making this with pork, added carrots and diced bamboo. Way better than takeout!!
Soooo yummy and lovely comfort food.
I love slowcooker dishes. You throw everything in the bowl and off you go.
This one is easy and actually really lovely, eventhough when it was finished I was a bit like hmm.. is this it?
The addition of the green onions was really nice, and I decided on beansprouts as well (leftovers from my cheater pho) or the extra crunch and some srichacha for the spice.
I think next time I might add some pineapple to it too, love a bit of pineapple.
Thank you!
Can this been made into a freezer meal?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Would it be okay to use uncooked rice in this recipe? I am really concerned that the rice would be overcooked after simmering in a slow cooker for a few hours. I know in a previous comment you said you didn’t think mushy rice would be an issue but I just can’t imagine that it wouldn’t be. I know if I cook my rice too long on the stove it’s mushy, so what would be the difference?
If you prefer to use uncooked rice, you may need to make various adjustments to ensure there is enough liquid for the rice to cook through completely. As always, please use your best judgment.
Are we using cooked rice or uncooked rice? I’m just thinking if I used cooked and have it on low for 3-4 hours, the rice will get real mushy. No? Just wondering. Thanks.
Melisa, the recipe indicates “2 cups cooked rice”. A mushy consistency should not be an issue unless sticky rice is used.
Do you have any suggestions on what type of rice to use?
I recommend using basmati rice.
My first try at this turned out mushy…didn’t look at all like yours!!! Could I have left it in the slow cooker too long?? It was still tasty but the consistency wasn’t that appetizing. 🙁 Help!
Perhaps but it can also depend on the type of rice as well. What kind of rice did you use?
jasmine pre-cooked rice.. 🙂 ?
What a great idea! I love teriyaki but hate how long it takes the rice to cook. This solves my problem. Definitely trying it out soon!
Yummy! That looks and sounds delicious. Thanks for sharing, you’ve been pinned! 🙂
Did you drain the water chesnuts??
Yes!
This sounds super delicious. I’m off to the grocery to get what I need to make this . I’m looking forward to this meal. Thanks
I cannot eat peppers. Is there another veggie you would suggest to substitute and give it taste?
Broccoli and/or carrots would be great substitutes!
I add tri color pepper strips, and leeks often. I also use ponzu soy, wuth lime.
I don’t have a slow cooker. How can I modify to cook on stove? What is sodium content?
Thanks!
Iris, you can cook on the stovetop by sautéing the veggies first, stirring in the rest of the ingredients as you see fit.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Chungah merry christmas thanks for all you share there are very few we dint like !
75 yr old granny naking your delious menus
Yum – thank you.
2lbs of chicken with 2cups cooked rice seems like a lot of chicken & not much rice?