Easy Teriyaki Chicken Crockpot Bowl Recipe Perfect for Busy Weeknights
A comforting and flavorful slow cooker teriyaki chicken bowl that’s quick to prep and perfect for busy weeknights. Tender chicken thighs simmer in a homemade teriyaki sauce, served over fluffy rice and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening)
- 1 teaspoon sesame oil (optional but recommended)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- 4 cups cooked rice (white or brown)
- Steamed vegetables such as broccoli, shredded carrots, or snap peas
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, water, and sesame oil to make the teriyaki sauce.
- Place the chicken thighs in the crockpot, overlapping if necessary.
- Pour the teriyaki sauce evenly over the chicken, coating well.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender and shreds easily.
- Shred the chicken directly in the crockpot using two forks or tongs.
- If the sauce is too thin, mix cornstarch with cold water to make a slurry, stir into the crockpot, and cook uncovered on high for 15-20 minutes until thickened.
- Fluff cooked rice and divide into serving bowls. Add steamed or sautéed vegetables.
- Spoon shredded teriyaki chicken over rice and veggies. Garnish with sliced green onions and toasted sesame seeds.
Notes
Use dark meat chicken thighs for juiciness; chicken breasts can be used but may dry out. Freshly mix the sauce for best flavor. Avoid lifting the slow cooker lid frequently to maintain heat. Thicken sauce at the end with cornstarch slurry for a glossy finish. Leftovers keep well refrigerated for 3 days and freeze up to 2 months. For gluten-free, substitute soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 475
- Sugar: 15
- Sodium: 700
- Fat: 11
- Saturated Fat: 2.5
- Carbohydrates: 48
- Fiber: 3
- Protein: 38
Keywords: teriyaki chicken, crockpot recipe, slow cooker, easy dinner, weeknight meal, chicken thighs, homemade teriyaki sauce, healthy, family-friendly