Crockpot Chicken Teriyaki Bowls
A warm, homey take on a weeknight favorite, these Crockpot Chicken Teriyaki Bowls taste like the dinners you begged for as a kid — sticky-sweet sauce, tender shredded chicken, and bright veggies piled over rice. They’re effortless to assemble in the morning and reward you with deep, slow-cooked flavor by dinnertime. If you want an easy, comforting bowl that feeds a family or provides tasty leftovers, this is the one to lean on; for a dump-and-go approach, try the version linked below for a quicker prep twist: dump-and-go crockpot teriyaki chicken.
Why make this recipe
If you’re tired of juggling multiple pans and last-minute dinner decisions, this recipe solves that problem by turning tonight’s meal into a set-it-and-forget-it win. The crockpot does the heavy lifting so you get fall-apart chicken infused with teriyaki, roasted-tender broccoli and bell peppers, and a perfect sticky sauce without fuss. It’s a reliable, family-friendly meal that works for busy weeknights, meal prep, or casual get-togethers.
Step-by-Step Guide to Making Crockpot Chicken Teriyaki Bowls
Ingredients:
- 1 lb chicken breasts
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 2 cups cooked rice
- Sesame seeds for garnish
- Green onions for garnish
Directions:
- Place the chicken breasts in the crockpot.
- Pour the teriyaki sauce over the chicken, covering it completely.
- Add broccoli and bell peppers on top of the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through.
- Shred the chicken with two forks and stir everything in the crockpot.
- Serve the teriyaki chicken mixture over cooked rice and garnish with sesame seeds and chopped green onions.
Detailed technique and notes
- Choosing your chicken: Boneless, skinless chicken breasts are used here for their lean, neutral flavor and quick shredding after slow cooking. If you prefer extra juiciness and a slightly richer flavor, you can swap in boneless skinless thighs — they stay moist even with longer cooking times.
- Getting the sauce right: Using a good-quality bottled teriyaki sauce is an easy shortcut. If you like a thicker sauce, remove the lid in the last 30–45 minutes of cooking to allow some reduction, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1–2 tbsp cold water) and cook on high for another 10–15 minutes until thickened.
- Veggie placement and texture: Adding broccoli and bell peppers on top lets them steam-through rather than disintegrate. If you like your vegetables crisper, add them during the final hour of cooking instead of at the beginning.
- Rice base: Freshly cooked rice is best, but cold leftover rice also works. For meal prep, portion the rice into bowls and top with the warm teriyaki chicken when serving.
Best Way to Store Crockpot Chicken Teriyaki Bowls
- Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
- Freezer: Place cooled portions in freezer-safe containers or vacuum bags; freeze at 0°F (−18°C) for up to 2–3 months.
- Reheating: Thaw overnight in the fridge if frozen, then reheat in a covered skillet over medium heat until hot, or microwave in 1–2 minute intervals to an internal temperature of 165°F (74°C). Add a splash of water or extra teriyaki sauce to restore moisture.
Serving Suggestions for Crockpot Chicken Teriyaki Bowls
- Classic bowl: Spoon warm cooked rice into bowls, top with shredded teriyaki chicken and veggies, and finish with a sprinkle of sesame seeds and chopped green onions.
- Crispy contrast: Add a handful of toasted sesame seeds and top with crispy wonton strips or crushed roasted peanuts for texture.
- Pickled brightness: Serve with a spoonful of quick-pickled cucumbers or daikon (thinly sliced, tossed with a splash of rice vinegar, sugar, and salt for 15 minutes) to cut through the sweetness.
- Greens upgrade: For a lighter option, swap rice for steamed quinoa, cauliflower rice, or a bed of baby spinach that wilts under the warm chicken.
- Saucy side: Keep extra teriyaki sauce warmed on the side for family members who want more glaze on their bowls.
tips to make Crockpot Chicken Teriyaki Bowls
Q: How do I keep the chicken moist?
A: Cook on low for the recommended time and avoid overcooking — use a meat thermometer and pull when it reaches 165°F, then shred; carryover heat will keep it tender. Adding a little extra teriyaki sauce or a splash of chicken broth can prevent drying when reheating.
Q: Can I thicken the sauce while it’s in the crockpot?
A: Yes — stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) during the last 15 minutes and switch to high with the lid off; the sauce will thicken as it simmers.
Q: What’s the best way to prevent mushy vegetables?
A: Add quick-cooking or delicate vegetables (like broccoli florets) during the final hour, or briefly blanch them beforehand if you want to lock in bright color and crunch.
Variation (if any)
- Swap proteins: For a different flavor profile, substitute chicken breasts with boneless skinless thighs (same cook time) or use cubed firm tofu for a vegetarian option — press and pan-sear the tofu first, then add it in the last hour to absorb flavor without falling apart.
- Veggie swap: Replace broccoli and bell peppers with snap peas and sliced carrots for a crisper texture, or use a mix of mushrooms and bok choy for a more umami-forward bowl.
Frequently Asked Questions (FAQs)
Q: Can I use frozen chicken breasts?
A: Yes, you can start with frozen chicken breasts; increase the cook time by about 1–2 hours on low. However, it’s safer to thaw overnight when possible so the chicken cooks evenly.
Q: How can I make the teriyaki sauce from scratch?
A: A simple homemade teriyaki combines soy sauce, brown sugar or honey, rice vinegar, garlic, ginger, and a touch of sesame oil. Simmer until slightly thickened and use in place of bottled sauce.
Q: Is this recipe healthy?
A: It can be — chicken is a lean protein, and using plenty of vegetables and limiting added sugars in the sauce helps. Serve over brown rice or cauliflower rice and watch portion sizes for a balanced meal.
- What if my sauce is too salty? Try diluting it with a small amount of water, unsalted chicken broth, or a touch of honey to rebalance the flavor. A squeeze of fresh lime can also brighten and mellow saltiness.
More on timing and scaling
- Doubling the recipe: If you double the ingredients for a larger crowd, use a larger crockpot and add an extra 30–60 minutes to the cooking time on low. Ensure there’s enough liquid so the chicken is covered by the sauce; you may need to increase the teriyaki sauce quantity slightly.
- Single servings and leftovers: This recipe scales down beautifully for two; leftovers make excellent weekday lunches — portion into microwave-safe containers for grab-and-go meals.
Meal prep and serving timeline
- Morning prep: Toss ingredients into the crockpot before leaving for work; set on low and come home to a fragrant dinner.
- Quick evening: If you forgot to plan, use the high setting for 3–4 hours and add veggies in the last hour to avoid overcooking.
- Assembly line serving: Keep cooked rice warm in a rice cooker or casserole dish, set out the chicken mixture in the crockpot on warm, and let guests build their own bowls with garnishes.
Flavor boosters and garnish ideas
- Add heat: Stir in a few teaspoons of sriracha or a sprinkle of red pepper flakes for a spicy kick.
- Depth: A splash of toasted sesame oil added off heat sharpens the aroma and adds a nutty finish.
- Freshness: Lime wedges served on the side provide a bright counterpoint to the sweet teriyaki.
- Umami lift: Stir in a tablespoon of hoisin or oyster sauce for extra richness if you like a bolder sauce.
Troubleshooting
- Sauce too thin: Thicken with a cornstarch slurry or remove the lid for the last 30 minutes to reduce the sauce.
- Chicken undercooked: If the chicken isn’t done after the suggested time, continue cooking in 20–30 minute increments on high, checking with a meat thermometer.
- Vegetables soggy: Add them later in the cook, or quickly stir-fry them separately and fold in right before serving for a crisp texture.
Pairing and occasions
- Weeknight dinners: This recipe shines as an easy family dinner that pleases kids and adults alike.
- Casual gatherings: Serve as part of a buffet with steamed rice and bowls of garnishes for a relaxed, assemble-your-own meal.
- Meal prep lunches: Portion into containers with rice and a lime wedge; keep sesame seeds separate until serving to maintain crunch.
Safety and food handling
- Always ensure shredded chicken reaches an internal temperature of 165°F (74°C) before serving.
- Cool leftovers quickly by placing shallow containers in the fridge and store within two hours of cooking.
- When reheating, ensure food is piping hot throughout and reaches at least 165°F.
FAQs recap (alternate styles)
- Q: Can I make this dairy-free and gluten-free? A: Yes — use a gluten-free teriyaki sauce (or make your own with tamari) and this dish is naturally dairy-free.
- Q: How long can I freeze leftovers? A: Up to 2–3 months in airtight, freezer-safe containers.
- Q: Will the rice get soggy if stored together with the chicken? A: Yes, rice will soak up sauce and soften; store rice and chicken separately for best texture.
Conclusion
If you want another reliable recipe to compare technique and flavor profiles, check out this well-tested slow cooker teriyaki chicken for helpful tips and variations: Slow Cooker Teriyaki Chicken – Dinner at the Zoo. For a slightly different take on assembly and bowl presentation that’s popular with busy families, consider this thorough recipe with extra serving notes: The BEST Slow Cooker Teriyaki Chicken Bowls Recipe.
Print
Crockpot Chicken Teriyaki Bowls
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm, homey take on a weeknight favorite featuring sticky-sweet chicken teriyaki, tender veggies, and rice.
Ingredients
- 1 lb chicken breasts
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 2 cups cooked rice
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Place the chicken breasts in the crockpot.
- Pour the teriyaki sauce over the chicken, covering it completely.
- Add broccoli and bell peppers on top of the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through.
- Shred the chicken with two forks and stir everything in the crockpot.
- Serve the teriyaki chicken mixture over cooked rice and garnish with sesame seeds and chopped green onions.
Notes
Use boneless, skinless chicken breasts for quick shredding, or thighs for more juiciness. For a thicker sauce, add a cornstarch slurry in the last 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crockpot, chicken teriyaki, easy dinner, meal prep, slow cooker
