Crock-Pot Teriyaki Chicken and Rice (Easy Slow Cooker Meal)

This Crock-Pot Teriyaki Chicken and Rice is a flavorful, family-friendly meal made with tender chicken, a sweet and savory teriyaki sauce, and fluffy rice — all cooked together in one pot!

Crock-Pot Teriyaki Chicken and Rice: Sweet, Savory, and Effortless

There’s nothing better than coming home to the smell of a warm, home-cooked meal waiting for you — and this Crock-Pot Teriyaki Chicken and Rice delivers just that. Juicy chicken simmered in a sweet and savory teriyaki sauce, paired with perfectly tender rice and vegetables, makes this a wholesome dish your whole family will love.

I first made this recipe on a busy weekday when I needed something easy but satisfying. The slow cooker did all the work, and the flavor payoff was incredible. Since then, it’s become one of my go-to easy slow cooker dinners — simple, hearty, and absolutely delicious. For dessert, try my Chocolate Cake or a piece of Carrot Cake for a cozy, homemade treat.”

Recipe Card

Servings: 4–6 Prep Time: 10 minutes Cook Time: 4–5 hours (on low) Total Time: 4 hours 10 minutes

Ingredients

For the Crock-Pot:

• 1 ½ pounds boneless, skinless chicken breasts or thighs

• ½ cup soy sauce (low sodium preferred)

• ⅓ cup honey or brown sugar

• ¼ cup rice vinegar (or apple cider vinegar)

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)

• 2 tablespoons cornstarch + 2 tablespoons water (for thickening)

• 1 ½ cups long-grain white rice

• 3 cups chicken broth

• 2 cups frozen stir-fry vegetables (or a mix of bell peppers, carrots, and broccoli)

For Serving:

• Sliced green onions

• Toasted sesame seeds

Instructions

1. Prepare the Sauce: In a medium bowl, whisk together soy sauce, honey, vinegar, garlic, and ginger until smooth.

2. Add to Crock-Pot: Place the chicken in the slow cooker and pour the sauce over the top. Cover and cook on low for 3–4 hours or high for 2 hours, until the chicken is tender and cooked through.

3. Thicken the Sauce: Remove the chicken and shred it using two forks. Stir cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) into the sauce. Cover and cook for another 15 minutes until thickened.

4. Add Rice and Vegetables: Stir in uncooked rice, chicken broth, and frozen vegetables. Return the shredded chicken to the Crock-Pot, mixing everything together.

5. Cook Until Tender: Cover and cook on low for 1 more hour, or until rice is fluffy and liquid is absorbed. Stir occasionally to prevent sticking.

6. Serve and Garnish: Spoon into bowls and top with green onions and sesame seeds. Serve warm.

Tips for the Best Crock-Pot Teriyaki Chicken

• Use chicken thighs for extra tenderness and flavor.

• Don’t overcook the rice: Add it near the end to avoid mushiness.

• Want a richer flavor? Add a splash of toasted sesame oil before serving.

• For spice, stir in red pepper flakes or sriracha to taste.

• Double the recipe and freeze leftovers for an easy meal later!

Final Thoughts

This Crock-Pot Teriyaki Chicken and Rice is everything a weeknight dinner should be — easy, flavorful, and satisfying. It’s a meal that practically cooks itself and fills your home with the most amazing aroma.

Serve it with a side of steamed edamame or a crisp cucumber salad for the perfect balance.

If you loved this recipe, don’t forget to leave a comment, rate it, and share it on Pinterest or Instagram with #MyKitchenFavorites!