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For the Slow Cooker Teriyaki Chicken Bowls, you will need: - 2 lbs boneless, skinless chicken thighs - 2 cups cooked jasmine rice - 2 cups broccoli florets This chicken is tender and juicy. The jasmine rice adds a nice touch. Broccoli gives you a healthy crunch. The sauce makes this dish special. Here are the key condiments and seasonings: - 1 cup low-sodium soy sauce - 1/2 cup honey - 1/4 cup rice vinegar - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening) These ingredients blend to make a sweet and savory sauce. The soy sauce adds saltiness, while honey adds sweetness. Garnishes make the dish look nice and add flavor. You will need: - 1/4 cup sliced green onions - Sesame seeds Green onions give a fresh taste. Sesame seeds add a bit of crunch and look great on top. To start, you need to make the teriyaki sauce. In a mixing bowl, combine these ingredients: - 1 cup low-sodium soy sauce - 1/2 cup honey - 1/4 cup rice vinegar - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil Whisk them together until they blend well. This sauce gives your chicken a sweet and savory kick. Now, take 2 lbs of boneless, skinless chicken thighs. Place them in the slow cooker. Pour the teriyaki sauce over the chicken, making sure it is fully coated. Cover the slow cooker and set it on low for 4 to 5 hours or high for 2 to 3 hours. The chicken will become tender and flavorful. Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mix to the remaining sauce and stir it well. Cook on high for an extra 15 minutes. Then, return the shredded chicken to the slow cooker and mix it with the sauce. About 30 minutes before serving, add 2 cups of broccoli florets on top of the chicken. Cover the slow cooker to steam the broccoli. When ready to serve, scoop cooked jasmine rice into bowls. Top it with the teriyaki chicken and broccoli. Don’t forget to garnish with sliced green onions and sesame seeds for that extra touch! To get the best flavor, use fresh ingredients. Fresh garlic and ginger add depth. A low-sodium soy sauce gives a rich taste without being too salty. Honey brings a nice sweetness that balances the savory notes. Marinating the chicken in the sauce for a bit helps meld the flavors. If you have time, let it sit for an hour before cooking. This step makes the chicken extra tasty. If you want a thicker sauce, use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water. Add this mixture to the sauce in the slow cooker. Stir well and cook on high for 15 minutes. This makes the sauce glossy and perfect for coating your chicken. A thick sauce clings better to the chicken and rice, making each bite full of flavor. Shredding chicken is easy but has its tricks. First, let the chicken cool for a few minutes. This keeps your hands safe. Use two forks to pull the chicken apart. Start at one end and work your way down. Shred the chicken into bite-sized pieces. This helps it soak up all the teriyaki sauce. Mix the shredded chicken back into the sauce to ensure every piece is flavorful. {{image_2}} You can swap the chicken for other proteins. Use pork, beef, or tofu. Each protein brings a unique taste. Pork tenderloin works well, giving a nice flavor. Beef strips add a hearty bite. Tofu is perfect for a plant-based option. Just ensure you press the tofu first. This helps it soak up the teriyaki sauce better. If you want different veggies, feel free to mix it up! Carrots, bell peppers, or snap peas are great choices. You can add these veggies during cooking. Just remember to chop them into small pieces. This ensures they cook evenly. You can also use frozen mixed vegetables for easy prep. While jasmine rice is a great base, you can use other grains. Brown rice adds fiber and a nutty flavor. Quinoa is another healthy option, rich in protein. Cauliflower rice is a fun low-carb choice, perfect for lighter meals. Choose the option that fits your taste and diet best! To store your Slow Cooker Teriyaki Chicken Bowls, let them cool first. Place the chicken and broccoli in an airtight container. You can keep the cooked jasmine rice in a separate container. Store them in the fridge for up to four days. This way, the flavors stay fresh and yummy. When ready to enjoy your leftovers, reheat them on the stove or in the microwave. If you use the microwave, cover the bowl with a lid or a damp paper towel. Heat it in short bursts, checking often. If you use the stove, warm them over low heat. Stir often to avoid burning. You can freeze the teriyaki chicken and broccoli for longer storage. Place them in freezer-safe bags or containers. Squeeze out as much air as you can to prevent freezer burn. You can freeze the jasmine rice too, but keep it separate. For best taste, use the frozen meal within three months. When you want to eat it, thaw it in the fridge overnight before reheating. Yes, you can use chicken breast. Chicken breast is leaner than thighs. It will cook faster and may dry out if overcooked. If using chicken breast, check for doneness sooner. Cook for 3-4 hours on low heat or 1-2 hours on high heat. This will help keep it juicy and tender. If you lack rice vinegar, you can use white vinegar or apple cider vinegar. Both options work well in this recipe. They will give you a tangy flavor. Just use the same amount as the recipe states. This swap will keep the overall taste balanced. To make this dish gluten-free, use tamari sauce instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Be sure to check labels for other ingredients. Some honey brands may add gluten, so choose pure honey. With these swaps, you can still enjoy this tasty recipe! In this post, I broke down the teriyaki dish into simple steps. We covered the main ingredients, including condiments and how to garnish your meal. You learned to prepare teriyaki sauce and cook chicken thighs perfectly. I shared tips for the best flavor and even suggested variations with proteins and veggies. Finally, I explained how to store leftovers and answered common questions. Now, you’re ready to create a tasty teriyaki meal. Enjoy cooking and experimenting!

Slow Cooker Teriyaki Chicken Bowls

Dive into these delicious Slow Cooker Teriyaki Chicken Bowls that are sure to impress your family and friends! With tender chicken thighs simmered in a savory teriyaki sauce and served over fluffy jasmine rice with fresh broccoli, this easy recipe is perfect for busy weeknights. Ready in just a few simple steps, it's a meal you'll want to make again and again. Click through to explore the full recipe now! #SlowCookerRecipes #TeriyakiChicken #HealthyMeals #EasyDinners
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup low-sodium soy sauce

1/2 cup honey

1/4 cup rice vinegar

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

2 cups broccoli florets

2 cups cooked jasmine rice

1/4 cup sliced green onions, for garnish

Sesame seeds, for garnish

Instructions
 

In a mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.

    Place the chicken thighs in the slow cooker and pour the teriyaki sauce mixture over the top, ensuring the chicken is well coated.

      Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.

        Once cooked, remove the chicken from the slow cooker and shred it using two forks.

          If you prefer a thicker sauce, add the cornstarch mixture to the remaining sauce in the slow cooker and stir it well. Cover and cook on high for an additional 15 minutes until thickened.

            Return the shredded chicken to the slow cooker, mixing it with the sauce until thoroughly combined.

              About 30 minutes before serving, add the broccoli florets on top of the chicken, cover, and allow them to steam while the chicken and sauce finish cooking.

                To serve, scoop cooked jasmine rice into bowls, top with the teriyaki chicken and broccoli, and garnish with sliced green onions and sesame seeds.

                  Prep Time: 15 mins | Total Time: 5 hours | Servings: 6