Slow Cooker Teriyaki Chicken with Vegetables and Rice


  • 1/2 cup soy sauce
  • 1/2 cup packed dark brown sugar
  • 1/3 cup pineapple juice
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon dried crushed red pepper
  • 2 1/2 to 3 pounds boneless, skinless chicken thighs
  • 4 rice measuring cups white rice
  • 6 ribs bok choy, cut in 1/2-inch slices
  • 4 medium carrots, cut in 1/2-inch slices
  • 1 package (6 ounces) snow peas
  • 1/4 cup water
  • 2 tablespoons cornstarch


  1. In a slow cooker crock, combine soy sauce, brown sugar, pineapple juice, garlic, ginger and crushed red pepper.
  2. Add chicken. Stir until evenly coated.
  3. Cover slow cooker and cook on HIGH for 1 1/2 to 2 hours or LOW for 4 to 5 hours.
  4. About 30 minutes before chicken is done, add rice to rice cooker. Add water to corresponding 4-cup line. Let cook until steam escapes from vent. Place bok choy, carrots and snow peas in steamer basket and add to rice cooker. Let steam about 10 minutes or until vegetables are crisp tender. 
  5. Using a fine strainer, pour sauce from crock into a medium saucepan. Over medium-high, heat sauce until boiling. Blend water and cornstarch. Gradually add to sauce and cook until thickened.
  6. Slice chicken. Place rice on plates. Add chicken and vegetables. Pour sauce over chicken, vegetables and rice.

Serves: 4-6



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