Imagine coming home to the mouthwatering aroma of tender teriyaki chicken and vibrant vegetables wafting through your kitchen, all thanks to the magic of your slow cooker! This Slow Cooker Teriyaki Chicken Vegetable Rice Bowl recipe is not only a feast for the senses but also a simple way to bring the flavors of Asian cuisine into your home. With just 15 minutes of prep time and a few hours of hands-off cooking, you can enjoy a wholesome meal that serves four, perfect for busy weeknights or meal prep. Get ready to tantalize your taste buds and impress your family with this easy and delicious dish!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 500g chicken thighs
- 1 cup teriyaki sauce
- 2 cups mixed vegetables (broccoli, carrots, bell peppers)
- 2 cups cooked rice
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Trim excess fat from chicken thighs and pat dry with paper towels to ensure better sauce absorption.
- Place chicken thighs in the bottom of a 4-quart slow cooker, arranging them in a single layer to ensure even cooking.
- Pour the entire cup of teriyaki sauce over the chicken, making sure each piece is well coated. Use a brush or spoon to spread the sauce evenly.
- Cover the slow cooker and set to low heat. Cook for
- 5 to 4 hours, or until the chicken is tender and easily shreds with a fork.
- About 30 minutes before cooking is complete, chop mixed vegetables into bite-sized pieces, ensuring relatively uniform size for even cooking.
- During the last 30 minutes of cooking, add chopped vegetables to the slow cooker, gently stirring to combine with the chicken and sauce.
- Once cooking is complete, remove chicken and shred using two forks, discarding any visible fat or bones.
- Return shredded chicken to the slow cooker and mix with vegetables and remaining sauce.
- Prepare rice according to package instructions, preferably using a rice cooker for consistent results.
- Divide cooked rice among four serving bowls, creating a base for the teriyaki chicken and vegetables.
- Spoon the chicken and vegetable mixture over the rice, ensuring an even distribution.
- Garnish each bowl with sliced green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- Serve immediately while hot, optionally with extra teriyaki sauce on the side for those who prefer additional seasoning.
Tips
- Choose the Right Chicken: Opt for chicken thighs over breasts for a juicier, more flavorful result. The fat content helps keep the meat tender during the slow cooking process.
- Prep Ahead: To save time, you can trim and season the chicken the night before. Just store it in the fridge and add it to the slow cooker in the morning.
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Snow peas, snap peas, or zucchini can add a delightful crunch and color to your bowls.
- Don’t Skip the Sauce: Make sure every piece of chicken is coated with teriyaki sauce before cooking. This ensures maximum flavor absorption and a deliciously sticky finish.
- Use a Rice Cooker: Cooking the rice in a rice cooker can yield perfect, fluffy rice every time, making it an excellent base for your teriyaki chicken and veggies.
- Garnish for Extra Flavor: The finishing touches of sliced green onions and sesame seeds not only enhance the dish's appearance but also add a fresh crunch and nutty flavor.
- Serve with Extra Sauce: If you love a saucy dish, consider serving extra teriyaki sauce on the side for drizzling over your bowls.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
