Teriyaki Crockpot Chicken Bowls

Why make this recipe

Teriyaki Crockpot Chicken Bowls are a fantastic meal that combines tender chicken with delicious vegetables and rice. This recipe is not only easy to make but also perfect for busy days. You can set it up in the morning and come home to a warm, hearty meal. Plus, the sweet and savory teriyaki sauce is always a hit with both kids and adults!

How to make Teriyaki Crockpot Chicken Bowls

Making Teriyaki Crockpot Chicken Bowls is simple. Just follow these easy steps to enjoy a satisfying meal that will impress everyone around your dinner table.

Ingredients

• 2 pounds crockpot chicken breast (fresh or frozen)
• 1 cup low-sodium soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 cups cooked jasmine or basmati rice
• 1 cup broccoli florets
• 1 cup shredded carrots
• 1 red bell pepper (sliced thin)
• 1/2 cup edamame (shelled)
• 2 tablespoons sesame seeds
• 2 green onions (sliced thin)

Directions

1. Prepare the Sauce: In a bowl, mix together soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, and crushed red pepper flakes if using.

2. Arrange the Chicken: Place the chicken breasts in the crockpot and pour the sauce over them, making sure they are well coated.

3. Crock Pot Cooking: Cover and cook on low for 6-8 hours or on high for 3-4 hours.

4. Thicken the Sauce: Once the chicken is cooked, remove it from the pot. Mix cornstarch and water in a small bowl. Stir this mixture into the sauce in the crockpot and let it cook on high for about 10-15 minutes until thickened.

5. Prep the Veggies and Rice: While the sauce thickens, steam or cook the broccoli, shredded carrots, and edamame. Heat the cooked rice if needed.

6. Assemble Your Bowls: In bowls, place a scoop of rice, followed by the cooked vegetables and sliced teriyaki chicken. Drizzle some of the thickened sauce on top.

7. Serve and Enjoy: Sprinkle with sesame seeds and green onions for extra flavor.

How to serve Teriyaki Crockpot Chicken Bowls

Serve Teriyaki Crockpot Chicken Bowls warm, garnished with sesame seeds and sliced green onions. They make a delicious lunch or dinner option. You can also offer extra sauce on the side for those who enjoy a more flavorful dish.

How to store Teriyaki Crockpot Chicken Bowls

To store leftovers, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you’d like to keep them longer, consider freezing the chicken and sauce separately for up to 2 months.

Tips to make Teriyaki Crockpot Chicken Bowls

• For an even richer flavor, marinate the chicken in the sauce for a few hours before cooking.
• Feel free to add more vegetables, like snap peas or zucchini, depending on your preference.
• Serve with chopsticks for a fun dining experience!

Variation

You can easily turn this recipe into Teriyaki Chicken Stir-Fry by cooking everything in a skillet instead of a crockpot. Just sauté the chicken and vegetables together and add the sauce at the end.

FAQs

Can I use frozen chicken?
Yes, frozen chicken works well in this recipe. Just ensure it cooks for the full time.

What rice is best for this dish?
Jasmine and basmati rice are excellent choices. Both types hold up well with the sauce.

Can I make this recipe gluten-free?
Yes! You can substitute low-sodium soy sauce with tamari or a gluten-free soy sauce alternative.

Teriyaki Crockpot Chicken Bowls

A delicious and easy meal featuring tender chicken, fresh vegetables, and rice, all coated in a sweet and savory teriyaki sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Teriyaki Sauce

• 1 cup low-sodium soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1/2 teaspoon crushed red pepper flakes (optional)

For the Chicken and Vegetables

• 2 pounds crockpot chicken breast (fresh or frozen)
• 2 cups cooked jasmine or basmati rice
• 1 cup broccoli florets
• 1 cup shredded carrots
• 1 medium red bell pepper (sliced thin)
• 1/2 cup edamame (shelled)
• 2 tablespoons sesame seeds
• 2 green onions (sliced thin)

For Thickening

• 2 tablespoons cornstarch
• 2 tablespoons water

Method

 

Prepare the Sauce

1. In a bowl, mix together soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, and crushed red pepper flakes if using.

Arrange the Chicken

1. Place the chicken breasts in the crockpot and pour the sauce over them, making sure they are well coated.

Crock Pot Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Thicken the Sauce

1. Once the chicken is cooked, remove it from the pot. Mix cornstarch and water in a small bowl. Stir this mixture into the sauce in the crockpot and let it cook on high for about 10-15 minutes until thickened.

Prep the Veggies and Rice

1. While the sauce thickens, steam or cook the broccoli, shredded carrots, and edamame. Heat the cooked rice if needed.

Assemble Your Bowls

1. In bowls, place a scoop of rice, followed by the cooked vegetables and sliced teriyaki chicken. Drizzle some of the thickened sauce on top.

Serve and Enjoy

1. Sprinkle with sesame seeds and green onions for extra flavor.

Notes

To store leftovers, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. For longer storage, consider freezing the chicken and sauce separately for up to 2 months. For an even richer flavor, marinate the chicken in the sauce for a few hours before cooking. Feel free to add more vegetables, like snap peas or zucchini.