Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Teriyaki Chicken Bowl Recipe: Glossy Teriyaki Chicken Rice Bowl

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Teriyaki chicken bowl is the weeknight dinner that never disappoints: juicy chicken thighs glazed in a sticky, glossy sauce, piled over steamed rice with bright vegetables. It tastes like takeout, costs far less, and is on the table in 30 minutes — no marinating overnight, no special equipment.

The secret is a hot pan and a sauce that reduces fast. Searing the chicken first builds flavour, and the sauce — just soy, mirin, honey, ginger, and garlic — thickens into a glaze in about two minutes. Spoon it generously; the rice underneath is there to catch every drop.

Glossy teriyaki chicken slices over steamed rice with broccoli, carrots, sesame seeds and spring onion in a bowl

Sticky, glossy, and on the table in 30 minutes — the weeknight bowl everyone asks for.

Recipe Info

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Servings: 4
  • Calories: ~540 kcal per serving
Flat lay of teriyaki chicken bowl ingredients: chicken thighs, soy sauce, mirin, honey, ginger, garlic, rice, broccoli, carrots, sesame and spring onions

Chicken, soy, mirin, and honey — the four ingredients behind that glossy glaze.

Ingredients

  • 700 g / 1 lb 9 oz boneless chicken thighs, cut into bite-size pieces
  • 1 tbsp vegetable oil (15 ml)
  • 60 ml / 1/4 cup soy sauce
  • 60 ml / 1/4 cup mirin
  • 2 tbsp honey (30 ml)
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for a thicker glaze)
  • 300 g / 2 cups broccoli florets
  • 2 carrots, cut into thin matchsticks
  • 600 g / 3 cups cooked steamed rice
  • 1 tbsp sesame seeds
  • 2 spring onions, sliced
  • Salt and pepper to taste

Instructions

  1. Steam or microwave the broccoli and carrots until just tender-crisp, about 3–4 minutes. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Season the chicken lightly, then sear in a single layer for 4–5 minutes per side until golden and cooked through (internal temperature 74 °C / 165 °F). Remove to a plate.
  3. Lower the heat to medium. Add the soy sauce, mirin, honey, ginger, and garlic to the same pan, scraping up the browned bits.
  4. Simmer the sauce for 2 minutes until slightly syrupy. If you want a thicker glaze, stir in the cornstarch mixture and cook 30 seconds more.
  5. Return the chicken to the pan and toss until every piece is coated in the glossy sauce, about 1 minute.
  6. Divide the rice among 4 bowls. Top with the teriyaki chicken, broccoli, and carrots.
  7. Spoon any remaining sauce over the bowls and finish with sesame seeds and spring onions. Serve immediately.
Close-up of chopsticks lifting glossy teriyaki chicken over rice with sesame seeds and spring onion

That shine is the sauce — sweet, savoury, and clinging to every bite.

Tips & Variations

  • Use thighs, not breast. Thighs stay juicy under high heat and forgive a minute of overcooking; breast dries out fast in this recipe.
  • Do not crowd the pan. Sear in two batches if needed — crowded chicken steams instead of browning, and you lose the flavour base.
  • No mirin? Use 60 ml dry sherry or white wine plus 1 extra teaspoon of honey, or simply water with a little extra honey.
  • Make it spicy. A pinch of chilli flakes or a drizzle of sriracha in the sauce gives a gentle kick without changing the glaze.
  • Swap the vegetables. Edamame, snap peas, mushrooms, or shredded cabbage all work — use whatever is in the fridge.
  • Meal-prep friendly. Cook the chicken and rice ahead; store the sauce separately and toss together when reheating so the glaze stays glossy.
  • Low-sodium option. Use low-sodium soy sauce and skip added salt — the sauce is flavourful enough on its own.

Nutrition Note

This is an approximate guide only, not dietary advice. One serving contains roughly 540 kcal, 38 g protein, 15 g fat, and 62 g carbohydrates. Chicken thighs provide protein and iron, while broccoli and carrots add fibre, vitamin C, and vitamin A. To lighten it, serve with brown rice and a double portion of vegetables.

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FAQ

Can I use chicken breast instead of thighs?

Yes, but cut it evenly and sear it briefly — breast overcooks quickly. Remove it as soon as it reaches 74 °C / 165 °F, then toss it in the sauce off the heat.

How do I keep the sauce from burning?

Honey burns fast over high heat, so lower the heat to medium before adding the sauce and keep it moving. Two minutes is all it needs to turn glossy.

Can I make teriyaki chicken ahead?

Yes — it keeps 3–4 days in the fridge. Reheat gently in a covered pan with a splash of water so the glaze loosens without drying out.

Is teriyaki sauce gluten-free?

Only if you use tamari or a certified gluten-free soy sauce. Standard soy sauce contains wheat, so swap it if you need a gluten-free bowl.

What else can I serve with teriyaki chicken?

Noodles, a simple cucumber salad, or a soft fried egg all work well. The sauce is versatile enough to carry almost any base.

Make this teriyaki chicken bowl the next time you need a fast, crowd-pleasing dinner — and tell us in the comments which vegetables you piled on top.

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