Slow Cooker Teriyaki Chicken with Bok Choy
Boneless chicken breasts braised in reduced-sodium teriyaki sauce in a slow cooker, then shredded and served over jasmine rice with microwaved baby bok choy. Fresh cilantro garnish adds brightness to this hands-off weeknight dinner requiring minimal prep.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- ½ cup reduced-sodium teriyaki sauce
- 1 lb baby bok choybaby spinach1:0.8reduces cooking time
adjust microwave time to 2-3 minutes
- 2 8.8 oz pkgs precooked jasmine rice, Nature's Promise
- ¼ cup fresh cilantro, chopped
- pepper, to taste
- salt, to taste
- ¼ cup water, for bok choy
Instructions
- 1
Add chicken and teriyaki sauce to a 4- to 5-quart slow cooker. Season with pepper. Cover and cook on high or low until chicken is cooked through.
- 2
While chicken cooks, halve or quarter bok choy lengthwise and arrange in a microwave-safe baking dish with water. Season with salt, cover with vented plastic, and microwave until cores are tender. Drain.
- 3
Heat rice according to package directions.
- 4
Transfer cooked chicken to a large bowl using a slotted spoon or tongs. Shred with two forks.
- 5
Add cooking liquid from the slow cooker to shredded chicken and stir to combine.
- 6
Serve chicken over rice, alongside bok choy. Garnish with cilantro.
Tips
Use a slotted spoon to transfer chicken so excess cooking liquid drains back into the slow cooker for the sauce.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Chicken and sauce separate slightly when stored; reheat gently in microwave or on stovetop.
Prepare chicken and sauce in slow cooker insert the night before, refrigerate, and cook the next day. Chop cilantro just before serving for best flavor.
Serve immediately while rice is hot and chicken retains warmth. Family-style presentation with rice, chicken, bok choy, and cilantro allows guests to portion to preference.
Common Mistakes
Do not skip the vented plastic cover when microwaving bok choy to avoid splattering, but do not fully seal to prevent pressure buildup.
Do not discard slow cooker cooking liquid; it becomes the sauce when combined with shredded chicken.
Do not overcook chicken on high setting; check at 2 hours if using high to avoid drying out breast meat.