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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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.