Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup teriyaki sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 2 cups jasmine rice
- 4 cups water
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Place the chicken thighs in the crockpot.
- In a bowl, mix together teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper.
- Pour the sauce mixture over the chicken in the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Once the chicken is done, remove it from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir to coat with the sauce.
- In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is fluffy.
- Serve the teriyaki chicken over fluffy rice, garnished with green onions and sesame seeds.
Notes
- Feel free to add vegetables like broccoli or bell peppers to the crockpot for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 4
- Category: Main Dish
- Method: Crockpot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 500
- Fat: 8
- Carbohydrates: 45
- Protein: 30