Saturday, February 26, 2011

Slow Cooker Meal: Teriyaki Chicken

Slow Cooker Meal: Teriyaki Chicken

Serves 4

Submitted by

Rachael Ray

Asian flavors are featured in this chicken and rice one-pot dish.


  • 8 chicken legs, thighs attached
  • 3 tablespoons cornstarch
  • Salt and pepper
  • 3 tablespoon extra virgin olive oil (EVOO), plus some for browning the chickent legs, divided
  • 1 bottle teriyaki sauce
  • 3 tablespoons ginger, grated
  • 3 garlic cloves, grated
  • 3 tablespoons honey
  • 6 scallions, white and green parts sliced on the bias, but kept separate
  • 2 cups rice
  • 2 cup water
  • 1 tablespoon sesame seeds, toasted
  • 1 red bell pepper, cut into thin matchsticks
  • 1 cucumber, cut into thin matchsticks
  • 1 large carrot, cut into thin matchsticks
  • 3 tablespoons cilantro, roughly chopped
  • Juice of 1 lime


In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium size skillet over medium-high heat with about 1 tablespoon EVOO and brown the chicken legs.

In a slow cooker, add the browned chicken legs along with the teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.When the chicken is about 20 minutes away from being done, add the rice, water, 2 tablespoons EVOO and salt to a medium size pot with a lid.

Bring the pot of rice up to a boil, then drop it down to a simmer. Put the lid on and simmer for 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds. Just before serving, combine the bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper and about a tablespoon of EVOO in a bowl.

To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with two chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.

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