Some nights, I just want dinner to make itself — without sacrificing flavor. That’s why this Crockpot Teriyaki Chicken and Veggies is one of my go-tos.

It’s sweet, tangy, and loaded with juicy chicken and colorful veggies, all simmered low and slow in a sticky homemade teriyaki sauce. Your house will smell amazing, and cleanup is a breeze. I love serving it over rice or cauliflower rice for a meal that’s as nourishing as it is comforting.

Ingredients (serves 4–6):

For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs or breasts

• Salt and pepper to taste

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 cup matchstick carrots

• 1 small onion, sliced (optional)

• 1 tbsp sesame seeds (optional for garnish)

• Sliced green onions (for topping)

For the Homemade Teriyaki Sauce:

• ½ cup low-sodium soy sauce (or coconut aminos)

• ¼ cup honey or maple syrup

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (or 1/2 tsp ground)

• 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)

Instructions:

1. Make the sauce: In a bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Set aside.

2. Add to slow cooker: Season chicken lightly with salt and pepper. Place in the crockpot. Pour sauce over the top.

3. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and cooked through.

4. Shred and thicken: Remove chicken and shred or slice. In a small bowl, whisk cornstarch with water and stir into sauce. Return chicken to slow cooker.

5. Add veggies: Add broccoli, carrots, and bell pepper. Stir gently and cover. Cook on HIGH for 30 more minutes, or until veggies are tender.

6. Serve: Top with green onions and sesame seeds. Serve over rice, quinoa, or cauliflower rice.

Sarah’s Tips & Swaps:

• Short on time? Use a store-bought teriyaki sauce in a pinch—just look for low sugar and low sodium.

• Add more veggies: Zucchini, snow peas, or mushrooms work great too.

• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

• Meal prep it: Store in the fridge for up to 4 days. It reheats beautifully!

Flavorful Conclusion:

This Crockpot Teriyaki Chicken is one of those “set it and forget it” meals that still feels like something special. It’s warm, satisfying, and full of flavor — perfect for busy weeknights or lazy Sundays when you still want something nourishing and homemade.

Nutrition (Per Serving – makes 6):

• Calories: 350

• Protein: 28g

• Carbohydrates: 24g

• Fat: 15g

• Fiber: 3g

• Sugar: 11g

• Sodium: 620mg