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Crockpot Teriyaki Chicken Fried Rice

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This easy one-pot crockpot teriyaki chicken fried rice is a comforting weeknight dinner packed with juicy chicken, fluffy rice, crisp veggies, and a sweet-savory homemade teriyaki sauce. It’s a fuss-free, crowd-pleasing meal that brings takeout vibes to your own kitchen.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts or thighs, trimmed and cut into bite-sized pieces
  • ¼ cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
  • 1 ½ cups uncooked jasmine rice (or long-grain white rice; do not use instant rice)
  • 2 ½ cups low-sodium chicken broth
  • 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans; no need to thaw)
  • ½ cup diced onion
  • ¼ cup green onions, thinly sliced (for topping)
  • ½ cup chopped bell pepper (red or yellow)
  • 1 cup bean sprouts (optional)
  • 2 tbsp soy sauce (for finishing)
  • 1 tbsp hoisin sauce (optional)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, if desired)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Cut chicken into bite-sized pieces and place in a large mixing bowl.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Pour over chicken and toss to coat. Marinate for at least 10 minutes, up to 1 hour in the fridge.
  3. Rinse uncooked jasmine rice under cold water using a strainer until water runs clear.
  4. Add marinated chicken (with marinade) to the bottom of the crockpot. Top with rinsed rice, chicken broth, frozen mixed vegetables, diced onion, and chopped bell pepper. Add bean sprouts if using.
  5. Gently stir ingredients to distribute evenly, being careful not to break up chicken pieces.
  6. Cover and cook on low for 3 to 4 hours, or high for 2 to 2 ½ hours, until rice is tender and chicken is cooked through. Add more broth if rice absorbs liquid too quickly.
  7. For a thicker teriyaki glaze, whisk together cornstarch and water. In the last 15 minutes of cooking, stir in cornstarch mixture, soy sauce, and hoisin sauce (if using). Cook uncovered for the last 10 minutes to thicken.
  8. Fluff rice with a fork. Sprinkle with sliced green onions and sesame seeds before serving.

Notes

Rinse rice thoroughly to prevent gumminess. Layer ingredients and stir gently only at the beginning. Use low-sodium soy sauce and broth for balanced flavor. For gluten-free, use tamari and skip hoisin sauce. Add extra broth if rice absorbs liquid too quickly. For vegetarian, substitute tofu or tempeh and use vegetable broth. Leftovers store well and taste even better the next day.

Nutrition

Keywords: crockpot, teriyaki chicken, fried rice, slow cooker, one-pot, weeknight dinner, easy, comfort food, Asian, takeout, gluten-free option

Find it online: https://jodierecipes.com/crockpot-teriyaki-chicken-fried-rice-recipe-easy-one-pot-weeknight-dinner/