Name: Slow Cooker Chicken Teriyaki Bowls
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Asian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 cup teriyaki sauce; 1 cup diced bell peppers; 1 cup diced onions; 1 cup sliced carrots; 2 cups cooked rice; Sesame seeds for garnish; Green onions for garnish

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Slow Cooker Chicken Teriyaki Bowls

This friendly, cozy bowl brings together tender, slow-cooked chicken with sticky teriyaki sauce and vibrant vegetables for an easy weeknight dinner that feels special. It’s the kind of meal that fills the house with a warm, inviting aroma and leaves more-than-enough leftovers for an effortless next-day lunch — if they last that long. For another fuss-free slow-cooker chicken idea, try this slow-cooker BBQ chicken recipe for a different flavor profile you can rotate into your meal plan.

why make this recipe

If you’re tired of juggling hot pans and complicated sauces after a long day, this recipe is perfect because it simplifies dinner without sacrificing flavor: throw everything in, let the slow cooker do the work, and come back to shredded, saucy chicken ready to serve. The method frees you from standing at the stove while delivering moist, richly flavored meat and tender vegetables that soak up teriyaki goodness.

Ingredients

2 lbs boneless, skinless chicken thighs
1 cup teriyaki sauce
1 cup diced bell peppers
1 cup diced onions
1 cup sliced carrots
2 cups cooked rice
Sesame seeds for garnish
Green onions for garnish

Step-by-Step Guide to Making Slow Cooker Chicken Teriyaki Bowls

Overview of the approach

This slow-cooker method focuses on low-and-slow cooking to break down connective tissue in the thighs, giving you succulent, shreddable meat that soaks up the teriyaki sauce. The veggies cook with the chicken so they’re infused with flavor but still retain some body if you don’t overcook.

Prep and seasoning

Prepare the chicken thighs: Trim any large bits of fat if needed and pat dry. While these thighs are forgiving and stay moist, trimming helps the sauce cling better.
Dice the bell peppers and onions and slice the carrots into even pieces so everything cooks uniformly.

Layering the slow cooker
3. Place the chicken thighs in the bottom of the slow cooker in a single layer when possible so each piece is exposed to the sauce. This prevents crowding and encourages even cooking.
4. Pour 1 cup of teriyaki sauce evenly over the chicken. If you prefer a saucier result, reserve an extra 1/4–1/2 cup of sauce to stir in after shredding.
5. Add the diced bell peppers, onions, and sliced carrots around and on top of the chicken. A quick stir will help distribute everything, but you can also leave the chicken mostly in place and nestle vegetables around it.

Cooking
6. Cover and select cook setting: cook on LOW for 6–8 hours for melt-in-your-mouth chicken, or HIGH for 3–4 hours if you’re short on time. Thighs tolerate longer cooking better than breasts, so the lower setting often yields the best texture.
7. When the chicken is tender and easily pulls apart with two forks, remove the lid, take out any large pieces of bone (if you accidentally used bone-in) or transfer chicken to a cutting board, and shred it using two forks or meat claws.

Finishing
8. Return the shredded chicken to the slow cooker and stir it into the remaining sauce and vegetables so everything is evenly coated. Taste and adjust: if you want it sweeter, add a splash of honey or brown sugar; for tang, a small squeeze of rice vinegar brightens the flavor.
9. Reheat briefly on HIGH for 10–15 minutes if needed to meld flavors, then serve over 2 cups of freshly cooked rice. Garnish with sesame seeds and sliced green onions for color and crunch.

Practical timing tips

If your rice isn’t ready when the chicken is done, keep the shredded chicken on warm in the slow cooker to preserve moisture. Avoid letting it sit uncovered too long to prevent drying.

Directions

Place chicken thighs in the slow cooker.
Pour teriyaki sauce over the chicken.
Add bell peppers, onions, and carrots.
Stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender.
Shred chicken with two forks and stir back into the sauce.
Serve over cooked rice and garnish with sesame seeds and green onions.

Best Way to Store Slow Cooker Chicken Teriyaki Bowls

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze portions in freezer-safe containers or bags for up to 2–3 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen, then reheat gently in a covered skillet over medium-low heat, or microwave in short intervals until heated through (to 165°F / 74°C internal temp).
Cooling: Cool leftovers to room temperature for no more than 2 hours before refrigerating to maintain food safety.

How to Present Slow Cooker Chicken Teriyaki Bowls

Build bowls with a base of 1/2–1 cup cooked rice per serving, top with a generous scoop of shredded teriyaki chicken and vegetables, then sprinkle toasted sesame seeds and finely sliced green onions for freshness.
For a colorful platter-style service, place rice in the center of a large bowl, arrange vegetables neatly to one side, and mound chicken on top — guests can mix as they like.
Add simple garnishes like a drizzle of extra teriyaki sauce, pickled ginger, or a wedge of lime for an optional bright finish.

tips to make Slow Cooker Chicken Teriyaki Bowls

Use boneless, skinless chicken thighs (as the recipe suggests) for the juiciest results — they remain tender during long cooking.
If you like a thicker sauce, remove 1/2 cup of the cooking liquid, whisk in 1 tsp cornstarch, and stir back into the hot slow cooker, cooking on HIGH for 10 minutes to thicken.
Don’t over-chop the vegetables—larger pieces hold up better during the long cook time and add pleasing texture.
For added depth, sauté the onions and carrots for 4–5 minutes before adding to the slow cooker to develop a caramelized base.
If you prefer more vegetables, stir in quick-cooking items (snow peas, broccoli florets) during the last 30–40 minutes of cooking so they stay crisp-tender.

variation (if any)

Swap the rice: Try serving over cauliflower rice or noodles (soba or udon) for a low-carb or more Japanese-inspired twist.
Protein swap paragraph: You can substitute boneless, skinless chicken breasts for thighs, but reduce the cooking time on HIGH to 2–3 hours and check for dryness—the breasts cook faster and can dry out if left too long. Alternatively, use firm tofu cubes if you want a vegetarian version; add them in the last 1–2 hours to absorb the sauce without falling apart.

FAQs

Q: How do I keep the chicken moist when reheating?
A: Reheat slowly in a skillet with a couple tablespoons of water or extra teriyaki sauce, covering briefly to create steam and prevent drying. Microwaves work, but cover the dish and stir halfway through.

Q: Can I make this ahead for meal prep?
A: Yes. Portion into airtight containers with rice and refrigerate for up to 4 days, or freeze for up to 3 months. Keep garnishes separate until serving for freshness.

What if I don’t have teriyaki sauce on hand?

Make a quick substitute by mixing 1/2 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 1 clove minced garlic, and 1 teaspoon grated ginger. Add a splash of water if it’s too salty, and use as directed in the recipe.

Additional tips for safety and flavor

Always check that shredded chicken reaches 165°F (74°C) when reheated.
Taste before serving and adjust sweetness or acidity — a final splash of rice vinegar or lime juice will brighten the finished bowl.

Extra notes and troubleshooting

If your sauce tastes too salty, balance it with a small amount of sweetener (honey or brown sugar) and some acidity (rice vinegar or lime).
For a glaze-like finish, transfer shredded chicken to a hot skillet after slow-cooking, add reserved teriyaki sauce, and cook uncovered for a few minutes until some liquid evaporates and the sauce thickens and clings to the chicken.
If your vegetables are overly soft, add them in later next time (last 1–2 hours) or chop them larger so they don’t disintegrate.

Make-ahead and batch-cooking ideas

Double the recipe and freeze individual portions for quick lunches. Label each container with the date and contents, and rotate through the freezer stash every 2–3 months.
Assemble “slow-cooker bags” in the freezer: raw chicken, pre-cut vegetables, and a small container of teriyaki sauce vacuum-sealed or wrapped together — thaw in the fridge overnight and dump into the slow cooker in the morning for a no-fuss dinner.

Pairings and sides

Serve with simple sides like steamed broccoli, edamame, or a light cucumber salad to cut the richness and add a fresh crunch.
A drizzle of sriracha mayo or a side of kimchi can introduce a spicy, tangy contrast that pairs nicely with the sweet-salty teriyaki profile.

Nutrition and portioning pointers

Two pounds of chicken and 2 cups of cooked rice typically yields 4–6 servings depending on portion size and appetite. For calorie-conscious servings, increase vegetables and reduce rice per bowl.
Using thighs provides a higher fat content (and flavor) than breasts; if you need lower fat, trim visible fat or switch to breasts and monitor cook time carefully.

Final thoughts

Slow Cooker Chicken Teriyaki Bowls are a perfect weeknight solution for anyone who wants rich flavor with minimal active cooking time. The recipe is forgiving, adaptable, and scales well for family dinners or meal prep. With a few garnish touches and smart reheating, leftovers taste nearly as good as the first serving.

Conclusion

For more slow-cooker teriyaki ideas and variations you can explore, check out this detailed take on a similar dish at Slow Cooker Teriyaki Chicken – Dinner at the Zoo, which offers helpful tips on sauce adjustments and serving options. If you’re looking for another tested recipe for teriyaki bowls with slightly different techniques, see The BEST Slow Cooker Teriyaki Chicken Bowls Recipe for inspiration and extra serving ideas.