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Slow Cooker Meal: Teriyaki Chicken


  • 8 chicken legs, thighs attached

  • 3 tablespoons cornstarch

  • Salt and pepper

  • 4 tablespoons extra virgin olive oil (EVOO), divided

  • 1 bottle teriyaki sauce

  • 3 tablespoons ginger, grated

  • 3 cloves garlic, grated

  • 3 tablespoons honey

  • 6 scallions, white and green parts sliced on the bias, but kept separate

  • 2 cups rice

  • 2 cups 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 sauce, 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, pepper and about 1 tablespoon 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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to