Crock-Pot Teriyaki Chicken and Rice – Set and Forget Dinner

I’ve discovered that Crock-Pot Teriyaki Chicken and Rice is my go-to set-and-forget dinner, rooted in Japanese traditions from the Edo period with its sweet, umami-packed glaze. I layer 2 pounds of chicken thighs, teriyaki sauce, rice, onions, and turkey bacon in the slow cooker, then let it work its magic for tender, flavorful results with minimal effort. You’ll uncover tips, variations, and tools in the sections to come.

History

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Teriyaki chicken originated in Japan during the Edo period, evolving as a simple grilling technique using a sweet soy-based glaze to enhance meats, reflecting the country’s emphasis on umami flavors and resourcefulness with ingredients.

Regional variations, such as the American Crock-Pot adaptation, incorporate slow-cooking for convenience, signifying cultural fusion and the global spread of Japanese cuisine through immigration and trade.

Traditionally, teriyaki is served in Japan for everyday family dinners or festive occasions like hanami (cherry blossom viewing), underscoring its role as a versatile, comforting dish in both casual and celebratory contexts.

Ingredients

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• Alright, let’s kick things off with the stars of the show for this Crock-Pot Teriyaki Chicken and Rice adventure.
• Pulling from what we’ve got here – starting with that trusty turkey bacon and building out to make a full, flavorful lineup.
• Because who wants a recipe that’s half-baked, right?
• 2 pounds of boneless, skinless chicken thighs: These are the real MVPs, tender and juicy when they slow-cook, turning into melt-in-your-mouth goodness that makes you question if life’s other problems are even worth it – oh, and they’re versatile, so pick ones that aren’t frozen for easier prep.
• 2 cups of uncooked white or brown rice: The fluffy foundation that soaks up every bit of that teriyaki magic, like a sponge at a spill party, and I mean, can you imagine a world without rice? It’s the comforting sidekick that keeps everything grounded.
• 1 cup of teriyaki sauce: Whether you’re grabbing a bottle from the store or whipping up your own with soy sauce, brown sugar, ginger, and garlic for that sweet-salty punch, this stuff brings the umami vibes – it’s like the recipe’s secret handshake, making flavors dance without any effort.
• 4 slices of turkey bacon: Here’s the one from our notes, a lean protein twist that adds a smoky, savory edge without the guilt – you could swap it for regular bacon if you’re in a rebellious mood, or go plant-based for a lighter spin, because let’s face it, bacon in any form is basically a hug for your taste buds.
• 1 medium onion, diced: That everyday veggie hero, chopped up for a bit of sweetness and crunch, because what self-respecting crock-pot dish doesn’t need some onion to build layers of flavor – it’s like the unsung sidekick that sneaks in and steals the show.
• 2 cloves of garlic, minced: Fresh and fragrant, these little guys amp up the aroma with their punchy kick, making your kitchen smell like a pro chef’s domain – and hey, is there anything more satisfying than mincing garlic and pretending you’re on a cooking show?
• 1 tablespoon of fresh ginger, grated: This zingy root adds a warm, spicy note that balances the sweetness, turning simple ingredients into something exciting – think of it as the spice that whispers, “Hey, let’s make this meal memorable,” without overwhelming the crowd.
• 1 cup of mixed vegetables, like broccoli or carrots: Chopped and ready to add color and nutrients, these veggies keep things balanced and hearty, because who wants a meal that’s all protein and no crunch – it’s like tossing in confetti for your plate, making it fun and wholesome.
• 1/4 cup of soy sauce: For that extra umami depth, especially if your teriyaki sauce needs a boost – low-sodium if you’re watching things, because sometimes you need that salty backbone to tie it all together, am I right?
• Optional: a splash of pineapple juice or chunks: Just a fun addition for a touch of tropical sweetness, because why not play with flavors and pretend you’re on a beach vacation – it lightens things up, turning ordinary chicken into a sweet-savory dream without going overboard.

Cooking Steps

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Let’s jump into the fun part of this Crock-Pot Teriyaki Chicken and Rice recipe, where everything comes together in a slow-cooked symphony of flavors—think of it as your kitchen taking a nap while the magic happens.

First off, grab that 2 pounds of boneless, skinless chicken thighs and give them a quick rinse and pat dry, because nobody wants extra moisture turning your dish into a watery mess.

In your Crock-Pot, layer in the 4 slices of turkey bacon at the bottom for that smoky base, then add the diced medium onion, minced 2 cloves of garlic, and grated 1 tablespoon of fresh ginger right on top to build those aromatic layers.

You might wonder if all this prep is worth it, but trust me, it’s like setting the stage for a flavor explosion that makes every bite feel like a mini celebration.

Now, for the main event, place the 2 pounds of chicken thighs over the veggie and bacon layer, then pour in that 1 cup of teriyaki sauce to coat everything evenly—it’s the secret handshake that ties it all together without any fuss.

Add the 1 cup of mixed vegetables, like broccoli or carrots, for a pop of color and crunch, and if you’re feeling extra, sprinkle in a bit of seasoning for good measure.

Set your Crock-Pot to low for 6 to 8 hours or high for 3 to 4 hours, stirring once or twice if you can remember, because let’s face it, who hasn’t spaced out and let things cook a tad unevenly.

This slow simmer turns those chicken thighs into tender, fall-apart goodness, while the other ingredients mingle like old friends at a potluck.

Finally, about 30 minutes before the cooking time ends, stir in the 2 cups of uncooked white or brown rice directly into the pot, adding a little water or broth if needed to keep things moist—after all, rice can be picky and might stick if you don’t play nice.

Once everything’s done, give it a gentle fluff with a fork and let it rest for a few minutes, because rushing a hot pot is like trying to hurry a sunset, not the best idea.

You’ll end up with a hearty, flavorful meal that makes you question why you ever bothered with faster cooking methods, all while your Crock-Pot does the heavy lifting with minimal effort on your part.

Tips and Variations

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When it comes to swapping out those 4 slices of turkey bacon in your Crock-Pot Teriyaki Chicken and Rice, why not experiment a little and see what happens—regular bacon could amp up the smoky flavor for a heartier bite, while plant-based alternatives like tempeh or mushroom bacon keep things lean and veggie-forward, perfect if you’re aiming for a lighter meal without sacrificing that crispy texture.

You might find yourself wondering, what if I double the bacon for extra oomph, but remember, a little goes a long way to avoid overwhelming the teriyaki’s sweet-savory dance, and always adjust cooking time if your substitute needs more crisping—it’s like playing chef without the pressure, turning a simple dinner into your own playful creation that might just surprise you with how easy it’s to tweak.

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