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
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 8-ounce can diced water chestnuts, drained
- 2 cups cooked rice
- ¾ cup teriyaki sauce, homemade or store-bought
- 2 heads butter lettuce
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
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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