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Teriyaki Chicken Rice Bowls
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup teriyaki sauce
  • 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 4 cups cooked white rice
  • Sliced green onions and sesame seeds for topping

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the teriyaki sauce, honey, minced garlic, and grated ginger on top.
  • Stir gently to coat the chicken evenly with the sauce mixture.
  • Cover and cook on low for 6 hours until the chicken is very tender.
  • Shred the chicken directly in the slow cooker using two forks, then stir it back into the sauce to absorb the flavors.
  • Spoon the chicken and sauce over the cooked white rice. Finish each bowl with sliced green onions and sesame seeds.

Notes

Shredding the chicken while it is still in the sauce helps it soak up more flavor before serving. If the sauce seems thin at the end, leave the lid off for the last 20 minutes on high to let it reduce slightly. Leftovers store well in the fridge for up to three days and reheat easily with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker