Crock Pot Thursday: Chicken Teriyaki

5 Jan

Slow Cooker Meal: Teriyaki Chicken  -- Courtesy Rachel Ray

Hey Friends…  Today the boys and I are whipping out our crock pot after a long hiatus… The thing is, I am only a slight fan of the creamy goodness that often accompanies a slow cooker.  I know I’m in the minority in saying that… It’s not that I can’t eat those meals, it’s just that I don’t LOVE them…  I decided to find some NEW crock pot recipes to try out this winter.  I’ll post them as we go along and we can decide together what we think…

So this is what I did… I googled “best slow cooker recipes”, I mean why wouldn’t I.  This recipe popped up from the ever popular Rachel Ray.  It was her #1 recipe of 2011 so I figured I’d give it a go.  As with everything else, I had to switch it up a bit.  We are not huge into chicken thighs so I went with boneless chicken breasts. I also left out the cilantro because the boys don’t like it very much.  I don’t know if it will taste as great or if I totally just messed up the recipe.  We’ll find out at 5:30!  I also just tossed the items into the crock pot, I didn’t really measure.  Again, we’ll find out if that was a good idea or not come dinner time!  OK, Here’s the Scoop:


  • 4 Boneless Skinless Chicken Breasts
  • 3 tablespoons cornstarch
  • Salt and pepper
  • 1 12 oz bottle Teriyaki sauce ( I used organic because it was the only one without high fructose corn syrup)
  • 3 tablespoons grated ginger (I grated mine in my food processor)
  • 3 garlic cloves, grated
  • 3 tablespoons honey
  • 6 scallions, white and green parts sliced on a bias, but kept separate
  • 2 cups rice
  • 2 cups water
  • 1 tablespoon sesame seeds, toasted
  • 1 red bell pepper, cut into thin matchsticks
  • 1 cucumber, cut into thin matchsticks
  • 1 large carrot, cut into thin matchsticks
  • Juice of 1 lime
  • 3 tablespoons Extra Virgin Olive Oil, divided
  • 3 Tablespoons cilantro (I left this out)


In a large bowl, dust the chicken with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some olive oil and brown the chicken breasts.

In a slow cooker, add browned chicken with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5-8 hours or high for 3.  If you use dark meat it will probably take a little longer than if you use the white meat.  Rachel’s recipe says 3-5 hours, We just went for the longer time because we have all day!  This might dry out our chicken, I’ll let you know!

When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons olive oil and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.

Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of olive oil in a bowl.

To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken breasts drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.

If you’d like to see Rachel make her version, click here:  Rachel Ray’s Chicken Teriyaki

Let me know if you try it and what you think…  I’ll add our thoughts to the comments section as well!

One Response to “Crock Pot Thursday: Chicken Teriyaki”

  1. Rocio January 13, 2012 at 1:25 PM #

    Love your website!!! Ths for sharing!
    Rocio from Europe.

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