This Slow Cooker version of Chicken Teriyaki with Vegetables takes all the fuss of cooking the modern classic dish! Cooked all in one pot, it’s as simple as adding chicken pieces to the pot, pouring over the home made teriyaki marinade then switching on the pot. Add in some vegetables and the meal is complete. Simple enough to make on busy weeknights, but tasty enough for feeding a crowd, this one is guaranteed to become a new go-to recipe at your house - give it a try today!
Total Time
4hr 30min
3.0
2 Ratings
Author: One Pot Chef Show
Servings:
4
Ingredients
•
2.2
lb
Boneless, Skinless Chicken Thighs
•
1/2
cup
Light Soy Sauce
•
1/2
cup
Honey
•
1
Small
Onion
, chopped
•
2
tsp
Fresh Ginger
, minced
•
2
cloves
Garlic
, minced
•
4
Tbsp
Rice Vinegar
•
to taste
Freshly Ground Black Pepper
•
1/2
cup
Water
•
2
Tbsp
Corn Flour
•
1
head
Broccoli
•
1
Carrot
•
1
Zucchini
Cooking Instructions
1.
Inside a mixing bowl, mix together the Onion (1), Light Soy Sauce (1/2 cup), Honey (1/2 cup), Fresh Ginger (2 tsp), Rice Vinegar (4 Tbsp), Garlic (2 cloves), and Freshly Ground Black Pepper (to taste).
2.
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.
3.
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.
4.
Serve and Enjoy!
Nutrition Per Serving
CALORIES
528
FAT
10.8 g
PROTEIN
55.4 g
CARBS
51.2 g
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