Slow Cooker Teriyaki Chicken Rice Bowls

Did you know that the word Summer . . . actually means:

Slow Cook or grill?

Not really, but it should.

I’ve been trying out some new slow cooker recipes, and this one is a winner.

It’s about as simple as it gets.

I served it over a bed of brown rice.

We even wanted the leftovers the next night!

This recipe comes from Baby Center

The only thing I did differently, is substitute Onion powder for the diced onion.

Oh yeah . . . I also used garlic powder instead of the real thing . . . hubbie prefers it.

This tastes like the Teriyaki Chicken rice bowls, that are so popular at our Blackfoot Fair.

The Side kicks:  I served a tossed green salad and toasted garlic bread.

Good & easy!

 

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TERIYAKI CHICKEN & BROWN RICE
Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

note:  I substituted 1/4 tsp of onion powder and 1/4 tsp of garlic powder instead. I also added a bit of Chicken stock to the slow cooker at the end, to thin the sauce just a bit. (1 to 2 tablespoons) My slow cooker has vent holes in the lid, and so the sauce thickens quickly.

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

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  • Leslie Wilson - April 5, 2012 - 9:51 am

    Thanks! I’ve been on the hunt for crock-pot recipes because I’m pregnant and I have no energy at dinner time ;)! I also saw you mentioned the Blackfoot fair! I’m from Blackfoot! I knew you lived in ID, but when you said Blackfoot, I got really excited! I currently live in Utah, but how cool! The fair is one of my best memories growing up!ReplyCancel

  • Claire @ Claire K Creations - April 5, 2012 - 4:05 pm

    I think I’m going to have to make this as soon as I get back from Easter break. I am so in love with my slow cooker and this looks delicious!ReplyCancel

  • Melody - April 7, 2012 - 9:18 am

    Oh, I’m in love! I have been searching for a good teriyaki bowl recipe, I’m making these tomorrow! Hooray, and thank you! I LOVE this site!ReplyCancel

  • Claire @ Claire K Creations - April 10, 2012 - 7:57 pm

    I’ve got this in my slow cooker right now and it smells amazing!ReplyCancel

  • BrunaOfAwesomeness - April 16, 2012 - 6:55 pm

    I really like this sight hopefully my mom will try new recipes…ReplyCancel

  • Pam Parkinson - April 16, 2012 - 9:33 pm

    Sounds really good but I was just wondering if I could just put the chicken breast in frozen?
    I love your website!!!ReplyCancel

    • Jonna - April 17, 2012 - 1:32 pm

      Hi Pam,
      I actually washed frozen chicken breasts, trimmed them of any fat and tossed them in frozen!
      JonnaReplyCancel

  • Stephanie F. - June 24, 2012 - 6:55 pm

    I made this yumminess tonight and WOW! I had all the ingredients and I love that I was able to use the crock pot. Thanks for a great recipe that will definitely be put in the rotation.ReplyCancel

  • Lynne Pimental - August 6, 2012 - 12:11 pm

    Saw a few of your recipes on Pinterest and they looked wonderful, can’t wait to try some.ReplyCancel

  • Emily - August 10, 2012 - 4:04 pm

    This recipe is SO GOOD! I was a little nervous because I had to guesstimate how long it would take and set my timer since I was going to be working all day, but the chicken was still really moist!

    I halved it to use in my 2 quart cooker (I’m a single gal,) and it worked great as well. Also substituted flour for cornstarch because I used my cornstarch for a recent art project…oops. Still yummy. Great recipe, definitely making this again!ReplyCancel

  • Amber - September 6, 2012 - 4:20 pm

    I am so excited for this recipe…we do a Relay for Life event every year and we try to be inovative with some healthy selections and this is not only yummy, and healthy but also super easy! Thank you and please keep the good ideas coming!ReplyCancel

  • Dora B - September 19, 2013 - 4:35 pm

    I tried this recipe twice now. The first time I didn’t have enough honey and in a hurry I didn’t compensate and use less of the other ingredients. It still tasted pretty good so I was excited to try it again. The second time I tried it I followed the recipe to a tee and it was so delicious! For a vegetable I sautéed green and red peppers in coconut oil and put them over the top. It was the best teriyaki chicken I’ve ever had. My husband loved it! Thanks for another great recipe. Can’t wait to try more!ReplyCancel

  • Karen @ The Food Charlatan - November 8, 2013 - 11:45 pm

    This recipe is amazing. We absolutely loved it, and the 3 year old ate it, so really, that’s kind of amazing. I added a dash (or 6) of sriracha, and it totally made it. Thanks so much for sharing the recipe! I loved it! I blogged about it over here: http://thefoodcharlatan.com/2013/11/08/teriyaki-chicken-rice-bowls/ReplyCancel

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