Crockpot Teriyaki Chicken with Veggie Filled Rice

If you’re busy but still need healthy, home cooked recipes then this recipe is for you! Or if you just like good food, this recipe is also for you! I love making this dish because it requires little time to put together, but is packed with nutrients and flavor.

The teriyaki chicken is cooked in the crockpot throughout the day then all that’s left to be made is just the rice! I fill the rice with veggies, but don’t worry! Besides being able to see them, you would never know they were there. It’s just an easy way to get veggies into your family without having to convince them to eat it haha! Even my toddlers (3 and 1) both devour this meal, along with my picky hubby.

To make things even easier, I like to dice the veggies in my food processor. This makes them really small so that they fit right in with the rice. And it dices them in seconds!

Ingredients:

• 2-3 chicken breasts
• 1/2 cup teriyaki sauce, divided
• 1/4 cup chicken broth
• Salt and pepper to taste
• 2 cups rice, cooked according to package
• 2 carrots, diced finely
• 1 zucchini, diced finely
• 1 minced garlic clove
• 1 tbsp butter or coconut oil
• 1/2 tsp sesame oil
• 1 beaten egg
• 3 tbsp soy sauce, or to taste

Directions:

In the morning, place chicken breasts, S&P, 1/8th cup of the teriyaki sauce, and chicken broth into crockpot. Cook on low for 7.5 hours or high for 4 hours. Once cooked, shred chicken and warm remaining 1/4 cup of teriyaki sauce and mix into shredded chicken. Set aside while you prepare the rice.
Heat non stick pan over medium high heat and add coconut oil/butter and sesame oil to pan. Once pan is hot, add garlic, carrots, and zucchini to pan. Cook while stirring constantly for about 3 minutes. Add rice and stir for another 3 minutes. Push rice to one side and add your beaten egg and scramble it in the pan. Once scrambled, mix everything in pan together and add soy sauce to taste. Serve rice with a helping of teriyaki chicken and enjoy!