This Crockpot Teriyaki Chicken and Rice is an easy, hands‑off dish where tender shredded chicken is cooked in a homemade teriyaki sauce, then served over rice. It’s comforting, slightly sweet and savory, and perfect for busy days.
Why You’ll Love This Recipe
I love this recipe because:
I can prep in minutes and let the crockpot do the work.
The flavor is rich and satisfying — not too sweet, not too salty.
Leftovers reheat beautifully, making it ideal for next‑day meals.
It’s flexible: I can swap in thighs, add veggies, or adjust sweetness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¼ cup (60 ml) rice vinegar (or apple cider vinegar)
¼ cup (60 ml) honey
¼ cup (50 g) brown sugar, packed
2 cloves garlic, minced
1 tablespoon fresh ginger, minced (or ½ tsp ground ginger)
2 tablespoons water
2 tablespoons cornstarch
Cooked rice (white, jasmine, or brown) for serving
Optional garnishes: sesame seeds, sliced green onions
Directions
Lightly spray the inside of your crockpot (slow cooker) with nonstick spray if desired. Place the chicken breasts (or thighs) in the bottom.
In a bowl or large measuring cup, whisk together soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger.
Pour that sauce mixture over the chicken in the crockpot.
Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the chicken is very tender and easily shredded.
Once cooked, remove the chicken and shred it with two forks.
Pour the cooking liquid (sauce) from the crockpot into a saucepan (you may strain out bits of garlic or ginger if you like).
In a small bowl, mix cornstarch with water to make a slurry.
Bring the sauce in the saucepan to a gentle simmer over medium heat, then stir in the cornstarch slurry. Continue stirring until the sauce thickens (1 to 2 minutes).
Return the shredded chicken to the saucepan (or back into the crockpot) and toss to coat everything in the thickened sauce.
Serve the teriyaki chicken over warm rice. Garnish with sesame seeds and green onions if desired.
Servings and timing
Yield: about 4 to 6 servings
Prep time: ~10 minutes
Cook time: 3–4 hours on High, or 6–8 hours on Low
Total time: ~3 hours 10 minutes (High) or ~6 hours 10 minutes (Low)
Variations
Use thighs instead of breasts — chicken thighs are juicier and more forgiving of extended cooking.
Add vegetables — during the last 1–2 hours, you can stir in broccoli florets, bell peppers, snap peas, or carrots to cook until tender.
Make it spicier — add a pinch of red pepper flakes, a dash of sriracha, or some fresh chopped chili.
Use store‑bought teriyaki sauce — if you don’t want to make the sauce from scratch, use your favorite bottled teriyaki and adjust sugar levels.
Serve with cauliflower rice for a lower‑carb version.
Storage/reheating
To store: Let cool slightly, then put into airtight containers. Store in the refrigerator for up to 4 days.
To freeze: Place cooled chicken and sauce in freezer‑safe containers or bags. Freeze for up to 3 months. Thaw overnight in fridge before reheating.
To reheat: Warm gently in a saucepan over medium‑low heat, stirring occasionally. Add a splash of water or extra sauce if getting too thick. You can also microwave individual portions, but be careful not to overcook.
FAQs
What if I cook the chicken too long and it’s dry?
Since the chicken is shredded and then coated in sauce, even if it’s a bit overcooked, the sauce usually helps moisten it again. To prevent that, aim to stay within the recommended times and check for doneness a bit early.
Can I put rice directly into the crockpot to cook with the chicken?
I don’t recommend it. Rice often overcooks or turns mushy if cooked alongside chicken for long hours. It’s better to cook rice separately and add chicken on top when serving.
Can I use frozen chicken straight from the freezer?
It’s safer to thaw chicken first so it reaches the proper temperature more uniformly. Cooking from frozen in a slow cooker may keep it too long in the “danger zone” and affect texture.
How do I adjust the sauce thickness?
If the sauce is too thin, increase the cornstarch to water ratio (e.g. 3 tbsp slurry). If too thick, stir in a little warm water or broth.
Can I double this recipe?
Yes — just make sure your crockpot is large enough and that the sauce can circulate around the chicken. You might need to increase cooking time slightly on High or Low settings.
Conclusion
I hope this Crockpot Teriyaki Chicken and Rice becomes one of your go-to meals. It’s simple to throw together, full of flavor, and even better the next day. I often make a double batch for leftovers — it saves time and still feels like a fresh, satisfying dinner.
This Crockpot Teriyaki Chicken and Rice is a hands-off, flavorful meal where tender chicken simmers in a homemade sweet-savory teriyaki sauce and is served over rice. Perfect for busy weeknights or meal prep.
