Description
Teriyaki Crockpot Chicken Bowls are a delightful fusion of tender chicken, vibrant vegetables, and a savory teriyaki sauce, all cooked effortlessly in a slow cooker. This dish is perfect for busy weeknights or meal prep, offering a taste of Asian-inspired cuisine that the whole family will love.
Ingredients
Scale
- 2 pounds chicken breast
- 1 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups cooked jasmine or basmati rice
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper (sliced thin)
- 1/2 cup edamame (shelled)
- 2 tablespoons sesame seeds
- 2 green onions (sliced thin)
Instructions
- Place the chicken breasts in the slow cooker.
- In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and optional red pepper flakes until smooth.
- Pour the sauce over the chicken and cook on low for about 4 hours.
- Remove the chicken once cooked and shred it.
- Combine cornstarch with water and add to the remaining sauce; cook on high for an additional 15 minutes until thickened.
- Serve shredded chicken over rice topped with vegetables and thickened sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Feel free to adjust sweetness by reducing honey or substituting maple syrup. Experiment with different vegetables based on your preference or seasonal availability. For meal prep, store portions in airtight containers for easy reheating throughout the week.