Slow Cooker Teriyaki Chicken and Stir Fry Veggies Recipe
Need a new go-to dinner recipe? This Slow Cooker Chicken Teriyaki is SO simple - it takes just a few minutes to throw into the crock pot and it always tastes amazing!
- 6 boneless, skinless chicken breasts (frozen chicken breasts work great)
- 10 ounces teriyaki sauce 1 bottle
- 16 ounce stir fry vegetables frozen
- 4 cups rice
Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
Place some rice in a bowl, put veggies on next, then throw your chicken on top.
If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.
Calories: 502kcal | Carbohydrates: 87g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1488mg | Potassium: 620mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2905IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg