Slow Cooker Chicken & Veggie Teriyaki

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Slow Cooker Chicken & Veggie Teriyaki

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, grain-free, slow-cooker
Calorie: 200-300, Under 250
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 232kcal


  • 1 lb Chicken Thighs (boneless, skinless)
  • 1/3 cup Tamari
  • 2 tbsps Honey
  • 2 tbsps Rice Vinegar
  • 2 Garlic (cloves, minced)
  • 1 Red Bell Pepper (sliced)
  • 8 Cremini Mushrooms (quartered)
  • 3 Carrot (medium, chopped)
  • 1 tbsp Arrowroot Powder
  • 2 tbsps Water
  • 1 1/2 tsps Sesame Seeds (optional, for garnish)


  • Place the chicken thighs in your slow cooker.
  • In a small bowl, mix together the tamari, honey, rice vinegar, and garlic. Pour on top of the chicken. Cover and cook on low for four hours.
  • When the slow cooker has 30 minutes left, add in the pepper, mushrooms, and carrot. Give it a quick stir to combine. Cover and cook for the remaining time.
  • Whisk together the arrowroot and water in a small bowl.
  • When the four hours are done, remove the chicken and veggies from the slow cooker with a slotted spoon and set aside. In a small saucepan over medium-low heat, add the remaining sauce from the slow cooker. Once hot add the arrowroot and water mixture. Bring to a low boil and stir until thickened, about two minutes. Pour over the chicken and veggies. Divide into bowls and top with sesame seeds. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is about 1 1/4 cup of chicken and veggies.
  • Additional Toppings

    Add in different vegetables such as broccoli, snap peas or zucchini. Serve on top of rice. Garnish with green onion.
  • No Arrowroot

    Use cornstarch.


Serving: 4g | Calories: 232kcal | Carbohydrates: 20g | Protein: 27g | Fat: 6g | Cholesterol: 107mg | Sodium: 1483mg | Fiber: 3g | Sugar: 13g | Vitamin A: 8602IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg

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