Slow Cooker Teriyaki Chicken & Rice

  • categoryRecipes
  • dateFebruary 15, 2020
  • time2 min read
What’s full of flavor, easy as anything, and always a winner for dinner? Our Slow Cooker Teriyaki Chicken & Rice! It’s gluten-free and deliciously tender. Plus, if you have any leftovers, you can make an amazing sandwich!
Course:Main Course


  • 3 lbs. boneless, skinless chicken breasts
  • 1/8 tsp black pepper
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce, gluten-free
  • 2 tbsp rice wine vinegar
  • 2 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1-2 tbsp cornstarch*
  • 1-2 tbsp water*


  • Place the chicken breasts in your crockpot, and sprinkle with the black pepper.
  • In a medium bowl, combine the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
  • Cook on high for 2 hours and 15 minutes; or on low for 3-4 hours. The chicken is fully cooked when the internal temperature reaches 165°F.
  • Remove the chicken from the liquid and, using 2 forks, shred it. The chicken should pull apart easily. Once shredded, set aside.
  • Pour the sauce from the crockpot into a saucepan, and heat until boiling.
  • In the meantime, use a small bowl to combine the water and cornstarch.*
  • When the sauce begins to boil, whisk in the cornstarch until it thickens.
  • Add the chicken and sauce back to the crockpot, and toss until fully combined.
  • Garnish with toasted sesame seeds, if desired.
  • Serve over rice and vegetables, and enjoy!


Optional: Sesame seeds, toasted, for garnish
*A ratio of 1 tablespoon of water and to 1 tablespoon of cornstarch will yield a thinner sauce; a ratio of 2:2 will result in a thicker sauce.

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