Crockpot Teriyaki Chicken and Rice

• servings: 6 servings
• active time: 10 minutes
• total time: 3 hours 10 minutes

Ingredients

1/2 cup soy sauce

1/4 cup brown sugar

1 teaspoon ginger root

2 teaspoons minced garlic

3 tablespoons honey

1 1/2 tablespoons rice vinegar

2 teaspoons sesame oil

1 8-ounce) can pineapple chunks in juice

2 pounds boneless chicken thighs

1 1/2 tablespoons cornstarch

1/4 cup water

2 packs cooked rice

1/2 bunch green onions

sesame seeds (optional)

Directions

Combine soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil in a slow cooker and whisk to combine. Add pineapple with juice and chicken and stir to coat. Cover and cook on High for 2 1/2 to 3 hours.

Whisk cornstarch and cold water together in a small bowl and stir into slow cooker.

Microwave rice packets for 1 minute each to loosen rice slightly and stir rice into chicken mixture. Cover and cook on High 30 minutes.

Top with green onions and sprinkle with sesame seeds to serve.

Nutrition

• Calories: 440 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 184 mg
• Sodium: 1440 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 40 g