Asian Chicken And Rice Crock Pot Recipes With Vegetables Made Easy

Asian chicken and rice crock pot recipes with vegetables are a game-changer for busy weeknights or lazy weekends when you want a wholesome, flavorful meal without the fuss. This comforting dish combines tender chicken, fragrant jasmine rice, and a medley of colorful vegetables simmered in a savory Asian-inspired sauce.

The slow cooker does all the hard work, infusing the ingredients with rich flavors while keeping the chicken juicy and the vegetables perfectly tender.

Whether you’re a seasoned home cook or just starting out, this recipe is incredibly forgiving and adaptable. Plus, it’s a fantastic way to enjoy a balanced meal with protein, carbs, and veggies all in one pot.

Keep reading to discover why this crock pot recipe deserves a spot in your regular dinner rotation, along with tips, variations, and serving ideas that will make this dish a family favorite.

Why You’ll Love This Recipe

This Asian chicken and rice crock pot recipe hits all the right notes: it’s easy, nutritious, and packed with flavor. The slow cooker method means you can set it in the morning and come home to a ready-to-eat meal, making it perfect for busy lifestyles.

The combination of soy sauce, ginger, garlic, and a touch of sweetness creates a delicious sauce that permeates every bite. The vegetables add vibrant colors and essential vitamins, making this dish as healthy as it is tasty.

It’s also highly customizable—swap in your favorite veggies or adjust the spice level to suit your palate. Whether for a cozy family dinner or meal prepping for the week, this recipe delivers comfort and convenience.

Ingredients

• 2 lbs boneless, skinless chicken thighs (or chicken breasts)
• 1 ½ cups jasmine rice, rinsed
• 3 cups low sodium chicken broth
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 red bell pepper, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)
• Salt and pepper, to taste

Equipment

• Crock pot (slow cooker) – 6-quart size recommended
• Cutting board and knife
• Measuring cups and spoons
• Mixing bowl for sauce
• Wooden spoon or spatula
• Rinsing strainer for rice

Instructions

1. Prepare the sauce: In a mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined.
2. Layer the crock pot: Spray the inside of your crock pot with non-stick spray or lightly oil it. Add the rinsed jasmine rice evenly across the bottom. Pour the chicken broth over the rice, ensuring it’s fully submerged.
3. Add vegetables: Place the diced onion, sliced carrots, broccoli florets, and red bell pepper on top of the rice and broth layer.
4. Place the chicken: Arrange the chicken thighs on top of the vegetables. Season lightly with salt and pepper.
5. Pour the sauce: Evenly distribute the prepared sauce over the chicken and vegetables.
6. Cook low and slow: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through, the rice is tender, and the vegetables are soft but not mushy.
7. Shred or serve whole: Once done, shred the chicken directly in the crock pot if desired, or leave as whole pieces.
8. Garnish and serve: Sprinkle sliced green onions and sesame seeds over the dish before serving for an extra burst of flavor and texture.

Tips & Variations

For best results, use chicken thighs instead of breasts as they stay moist and tender during slow cooking.

You can customize this recipe to your taste or pantry staples:

• Vegetable swaps: Try adding snap peas, mushrooms, zucchini, or baby corn instead of or in addition to the listed vegetables.
• Spice it up: Add a teaspoon of chili paste or sriracha to the sauce for a spicy kick.
• Rice options: Use brown rice but increase cooking time by about an hour, or substitute with quinoa for a protein boost.
• Make it gluten-free: Use tamari instead of soy sauce and check hoisin sauce labels.
• Meal prep: This recipe keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This Asian chicken and rice crock pot dish is perfect on its own, but you can easily elevate your meal experience with some complementary sides:

• Serve with a side of steamed edamame or sautéed bok choy for extra greens.
• A fresh cucumber salad tossed with rice vinegar, sesame oil, and a pinch of sugar adds a crisp, refreshing contrast.
• For a heartier meal, pair it with crispy spring rolls or potstickers.
• Drizzle with a little extra soy or chili sauce for those who love bold flavors.

Conclusion

Slow cooker Asian chicken and rice with vegetables is a versatile, delicious dish that brings the vibrant flavors of Asian cuisine right to your dinner table with minimal effort. The crock pot does all the hard work, making it an ideal recipe for busy families or anyone craving a warm, healthy, and satisfying meal.

Packed with protein, fiber-rich veggies, and flavorful rice, it’s a one-pot wonder that’s sure to delight.

Experiment with your favorite vegetables and spice levels to make this recipe truly your own. Don’t forget to check out other amazing recipes like Asian Vegetarian Rice Bowl Recipes for Easy Healthy Meals or the rich variety of Awesome Vegetarian Slow Cooker Recipes for Easy Meals.

For spice lovers, the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend is a great companion to customize your dishes even further.

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