Dump And Go Crockpot Teriyaki Chicken And Rice
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 10 minutes
- Diet: Healthy
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups long-grain white rice, rinsed
- 3 cups chicken broth (low sodium preferred)
- 1 cup teriyaki sauce
- 1/4 cup honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 bag (12 oz) frozen stir-fry vegetables (peas, carrots, corn, etc.)
- Sliced green onions and sesame seeds for garnish
Instructions
- Lightly grease the inside of your slow cooker with non-stick cooking spray or use a slow cooker liner for even easier cleanup. This prevents the rice from sticking to the edges during the long cooking process.
- Place the bite-sized chicken pieces into the bottom of the crockpot. Sprinkle the minced garlic and grated ginger over the chicken to ensure the flavors penetrate the meat as it cooks.
- Add the rinsed white rice on top of the chicken. Pour in the chicken broth, teriyaki sauce, and honey. Give it a very gentle stir to make sure the rice is mostly submerged in the liquid so it cooks evenly.
- Pour the frozen vegetables over the top of the rice and chicken mixture. Cover the slow cooker with the lid and set it to cook on Low for 4 to 5 hours or on High for 2 to 3 hours. Avoid opening the lid during cooking, as this releases necessary steam.
- Once the rice is tender and the chicken is wooden through, use a fork to fluff the rice and gently toss everything together. If the mixture seems too thick, you can splash in a little extra broth. Garnish with green onions and sesame seeds before serving.