Recipe Image

Servings:

Slow Cooker Chicken Teriyaki with Vegetables

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:

Ingredients

•

2.2 lb

Boneless, Skinless Chicken Thighs

•

1/2 cup

Light Soy Sauce

•

1/2 cup

Honey

•

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

•

Carrot

•

Zucchini

Cooking Instructions

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) .

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.

Serve and Enjoy!

Nutrition Per Serving

CALORIES

528

FAT

10.8 g

PROTEIN

55.4 g

CARBS

51.2 g