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Slow Cooker Chicken Teriyaki Bowls

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Teriyaki
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey or brown sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • For the Bowls
  • 2 cups cooked white or brown rice
  • 1 cup steamed broccoli
  • 1 cup sliced carrots
  • 1/2 cup sliced bell peppers
  • Sesame seeds for garnish
  • Sliced green onions for garnish

Instructions
 

  • Place the chicken breasts or thighs in the bottom of the slow cooker.
  • In a bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger.
  • Pour the sauce mixture over the chicken, ensuring it is well coated.
  • Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and fully cooked.
  • Remove the chicken from the slow cooker and shred it using two forks.
  • In a small bowl, mix cornstarch and water to create a slurry.
  • Stir the slurry into the sauce in the slow cooker and turn the heat to high. Cook uncovered for 10–15 minutes until the sauce thickens.
  • Return the shredded chicken to the slow cooker and stir to coat evenly with the thickened sauce.
  • Prepare rice and vegetables while the sauce thickens.
  • Assemble bowls by layering rice, teriyaki chicken, and vegetables. Garnish with sesame seeds and green onions.