Slow Cooker Chicken Teriyaki with Vegetables

Inside a mixing bowl, mix together the Onion (1) , Light Soy Sauce (1/2 cup) , Honey (1/2 cup) , Fresh Ginger (1/2 Tbsp) , Rice Vinegar (1/4 cup) , Garlic (2 cloves) , and Freshly Ground Black Pepper (to taste) .

Cut the Boneless, Skinless Chicken Thighs (2.2 lb) into pieces and place them on the bottom of a slow cooker. Pour the marinade over the chicken, turn on the slow cooker to high and cook the entire mixture for about 4 hours.

After 4 hours, mix together the Corn Flour (2 Tbsp) and Water (1/2 cup) , and pour the mixture into the pot. Also add and stir through the Broccoli (1 head) , Zucchini (1) , and Carrot (1) . Put the lid on and cook the mixture for additional 30 minutes.