Slow Cooker Teriyaki Chicken and Rice
Total Time
4 hours 20 minutes
Prep Time
15 minutes
Cook Time
4 hours 5 minutes
Rating
4.5 out of 5 stars
(4)
Ingredients
8 servings
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 8-ounce can diced water chestnuts, drained
- 2 cups cooked rice
- ¾ cup teriyaki sauce, homemade or store-bought
- 2 heads butter lettuce
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
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Preparation
Step 1
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Step 2
Place ground chicken, bell peppers, onion, water chestnuts, and rice into a 6-qt slow cooker. Stir in teriyaki sauce.
Step 3
Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
Step 4
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with green onions and sesame seeds, if desired.
Step 5
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Chef's notes
You can use leftover rice from the night before, or substitute with cooked brown rice or quinoa.
The recipe is described as being easier, quicker, and healthier than takeout.
