Crock Pot Chicken Teriyaki

Chicken Teriyaki with white rice and vegetables in a bowl.

Crock Pot Chicken Teriyaki served over white rice is an easy 3 ingredient chicken crock pot recipe for the family. Make this recipe instead of ordering takeout!

4.93 from 28 votes

Print Recipe Pin Recipe Save Recipe

Click here to add your own private recipe notes.

Prep Time 5

Cook Time 6

Total Time 6 5

Course Main Dish

Cuisine Chinese

Servings Servings

Calories 454 kcal

Ingredients

▢ 3 lbs. boneless skinless chicken breasts (skinless chicken breasts)
▢ 21 ounce bottle Teriyaki Sauce
▢ 12- ounce bag frozen oriental vegetable mix
▢ 2 teaspoons cornstarch
▢ 3 teaspoons water
▢ 2-3 cups cooked long-grain white rice

Follow Flour On My Face on Pinterest

Instructions

Put the chicken breasts in the bottom of a 6 quart crock pot.
Pour the bottle of teriyaki sauce over the chicken. Flip chicken breasts over to cover with teriyaki sauce.
Cook on low for 6-8 hours or high 4-5 hours.
Once the chicken is done place the vegetables in a microwavable bowl and thaw in the microwave then drain well.
Mix the cornstarch and water then add to the crock pot and stir.
Pull the cooked chicken apart with a fork.
Stir the vegetables into the shredded chicken. Continue to cook until the vegetables are heated through.
Serve over white rice.

Video

Nutrition

Serving: 1ServingCalories: 454kcalCarbohydrates: 39gProtein: 57gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 145mgSodium: 4094mgPotassium: 1201mgFiber: 3gSugar: 14gVitamin A: 2947IUVitamin C: 9mgCalcium: 56mgIron: 3mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2