Teriyaki Chicken Bowl
This Teriyaki Chicken Bowl is a simple, tasty meal that comes together with minimal effort, thanks to the slow cooker! Chicken breasts soak in a delicious homemade teriyaki sauce and become tender and flavorful after a few hours of cooking. Served with rice and topped with sesame seeds and green onions, this dish is the perfect combination of sweet, savory, and satisfying. Whether you're cooking for a family or prepping for the week ahead, this bowl is sure to become a regular in your recipe rotation. It’s easy, flavorful, and always a crowd-pleaser!
Ingredients
Ingredients for Teriyaki Chicken Bowl
- 4 boneless skinless chicken breasts
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or maple syrup for a lighter sweetness
- 1/4 cup rice vinegar
- 2 cloves garlic minced
- 1 tablespoon grated ginger or 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch for thickening
- 1 tablespoon sesame seeds optional, for garnish
- 2 green onions sliced (optional, for garnish)
Key Substitutions:
- Use chicken thighs instead of breasts for extra flavor and tenderness.
- Swap honey with brown sugar for a different sweetness profile.
- If you prefer a gluten-free option use tamari instead of soy sauce.
Instructions
How to Cook the Teriyaki Chicken Bowl: A Step-by-Step Guide
Prep the Chicken
- Start by placing the chicken breasts at the bottom of your Crock Pot. No need to overthink it – just toss them in there!
Mix the Sauce
- In a small bowl, combine the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, sesame oil, and water. Stir it all together until it's nice and smooth. This is the secret sauce to flavor heaven!
Pour the Sauce Over Chicken
- Now, pour the sauce mix over the chicken in the Crock Pot. Make sure it covers the chicken evenly. Don’t be shy – let that sauce work its magic!
Set It and Forget It
- Put the lid on your Crock Pot, set it to low and cook for 4-6 hours. Or, if you're in a rush, set it to high for 2-3 hours. Either way, you'll end up with tender, juicy chicken that practically falls apart.
Thicken the Sauce (Optional)
- About 30 minutes before serving, mix the cornstarch with a little bit of cold water to create a slurry (yes, I said slurry – fancy, right?). Add this mixture to the Crock Pot and stir to thicken the sauce. Let it cook for about 30 minutes, and you’ll have a rich, glossy sauce.
Shred the Chicken
- After the chicken is done, take two forks and shred it right in the Crock Pot. It’ll be so tender, it practically shreds itself!
Serve & Garnish
- Serve the chicken over rice or veggies and top with sesame seeds and green onions for that extra touch. You’ve got yourself a meal that’s easy, tasty, and oh-so-satisfying.
- Enjoy your Teriyaki Chicken Bowl – you totally nailed it! 🍽️
Notes
- You can substitute chicken thighs for breasts for an even juicier dish.
- For a lower-carb option, swap out rice for cauliflower rice or zoodles.
- Feel free to add veggies like bell peppers or snap peas for extra crunch and color.
- For extra flavor, double the sauce and pour over the rice.