Teriyaki Chicken on Rice, aka the Easiest Dinner Ever (in which I sit back and let my appliances do the cooking)

I am not the biggest fan of Asian food. I can trace my dislike back to a missionary potluck at church where the theme was “Korean food.” I, of course, only liked the chicken, and so I gorged myself on that and that alone. And got very very sick (repeatedly) the rest of the night. My 7-year-old self was very scarred.

But recently, I’ve been making some VERY AMERICANIZED teriyaki chicken that is just to my liking, for two reasons:

1. It is very very easy to make;

and 2. It is very very delicious to eat.

I call it “teriyaki chicken” because I am THAT original.

Easiest Teriyaki Chicken Ever!

(Pausing to let you pin this SALIVATION-INDUCING PICTURE…and no, that’s not “salvation-inducing.” Only Jesus saves, duh, not teriyaki chicken.)

Teriyaki Chicken


2-3 boneless skinless chicken breasts, thawed

3/4 cup water

1/2 cup brown sugar

1/4 cup teriyaki sauce/marinade (I use Kikkoman)

1/2 teaspoon garlic powder

1/2 teaspoon oil

Directions: Put the chicken in your crockpot. Mix all other ingredients together and pour over chicken. Cook on low for 8ish hours or high for 4ish hours.

When cooked, remove chicken from crockpot (do not drain) and shred. While you have the chicken out of the crockpot, add some flour or cornstarch (start with 1/4 cup of either) to the watery sauce left in the crockpot to thicken it.

Once sauce thickens, add the shredded chicken back in and give it a good stir.

Serve over rice (I make 1 cup of rice with 2 cups of water in our rice cooker). Serves 2-4.


I can make this dinner in two 5-minute sessions: the first to mix up the ingredients in the morning and the second to shred the chicken in the afternoon.

Not to mention that this is SO DELICIOUS. Kenny and I may or may not eat this every other day.

Let me know if you try it!

Please validate me by leaving a comment.