Slow Cooker Teriyaki Chicken
A fresh and new weeknight dinner that is easy, nutritious, and family-approved! This easy-prep, flavor-packed slow cooker meal is sure to become a family favorite – for those eating AND making! Recipe courtesy of My Everyday Table!
My Everyday Table
My Everyday Table
Recipe - Downers Grove, IL
Slow Cooker Teriyaki Chicken
0
Servings4
0Ingredients
2 lbs. Skinless boneless chicken thighs, cut into 3-inch pieces
1 cup Fresh Thyme Teriyaki Sauce, plus more for serving
2 cups white rice (jasmine or similar)
15 oz. can Fresh Thyme coconut milk
veggie for side
garnish: sesame seeds
Sliced green onion
Red pepper flakes
Directions
- Add chicken to slow cooker. Top with teriyaki sauce and stir so all chicken is coated. Cover and cook on Low for 3-4 hours, or until chicken is cooked through and reaches an internal temperature of 185 degrees F.
- About 30-45 minutes before you’re going to eat, prep your sides.
- Make rice according to package instructions, but swap out some (or all) of the water for the coconut milk. You may need to add a little bit more water to cook, but it will depend on the exact instructions you are using. Use all the coconut milk and add extra water if necessary.
- Prep veggie.
- Add cooked rice to a bowl and top with cooked chicken (scoop out with a slotted spoon), and drizzle with extra teriyaki sauce if desired. Garnish with sesame seeds and green onions. Serve with veggies.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
All Natural Chicken Boneless Skinless Thighs Family Pack - 4 Pound
$17.16 avg/ea$4.29/lb
Fresh Thyme Sesame Teriyaki Sauce - 20 Fluid ounce
$4.99$0.25/fl oz
4sisters Aromatic Jasmine White Rice - 2 Pound
$7.49$3.75/lb
Fresh Thyme Organic Unsweetened Coconut Milk - 13.5 Ounce
$2.59$0.19/oz
Baby Bok Choy - 0.8 Pound
$2.39 avg/ea$2.99/lb
Sesame Seed - 2.5 Ounce
$2.49$1.00/oz
Green Onions - 1 Each
$0.99
Fresh Thyme Organic Crushed Red Chili Peppers - 1.5 Ounce
$2.99$1.99/oz
Directions
- Add chicken to slow cooker. Top with teriyaki sauce and stir so all chicken is coated. Cover and cook on Low for 3-4 hours, or until chicken is cooked through and reaches an internal temperature of 185 degrees F.
- About 30-45 minutes before you’re going to eat, prep your sides.
- Make rice according to package instructions, but swap out some (or all) of the water for the coconut milk. You may need to add a little bit more water to cook, but it will depend on the exact instructions you are using. Use all the coconut milk and add extra water if necessary.
- Prep veggie.
- Add cooked rice to a bowl and top with cooked chicken (scoop out with a slotted spoon), and drizzle with extra teriyaki sauce if desired. Garnish with sesame seeds and green onions. Serve with veggies.