Description
A delightful Crock Pot dish of tender chicken thighs, teriyaki sauce, and fluffy rice with broccoli and bell peppers, perfect for busy weeknights.
Ingredients
Scale
- 2 lbs chicken thighs, skinless and boneless
- 1 cup teriyaki sauce
- 1 cup chicken broth
- 2 cups rice (white or brown)
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Place the chicken thighs in the Crock Pot in a single layer.
- In a mixing bowl, combine the teriyaki sauce, chicken broth, minced garlic, and ginger.
- Pour the sauce mixture over the chicken in the Crock Pot.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, stir in the rice, broccoli, and bell pepper.
- Cover again and cook until the rice is tender and the veggies are done.
- Adjust seasoning with salt and pepper before serving hot.
Notes
Consider marinating the chicken in teriyaki sauce for added flavor. Use pre-cut vegetables for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg