This slow cooker chicken and vegetables recipe is a healthy, stir-fry inspired crockpot chicken one-pot meal. Chicken thighs or breasts slow cook along with vegetables like bell peppers, carrots, and broccoli. This Asian-inspired flavor is perfect for a tasty dinner with minimal effort. Instructions to make this this low-carb, paleo, Whole30 compatible chicken and veggies recipe in the Instant Pot are also included.
Ingredients For Slow Cooker Chicken and Veggies
- Chicken Breasts Or Thighs
- Onion
- Garlic
- Bell Pepper
- Carrots
- Broccoli
- Sesame Oil
- Coconut Aminos
- Water
- Rice Vinegar
- Seasonings: salt, pepper, ground ginger
How To Make Slow Cooker Chicken and Veggies
Slow Cooker
- Add all the ingredients except the broccoli to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Add broccoli and cook an additional 30 minutes.
Instant Pot
- Turn on the pressure cooker and select sauté. When hot, add the oil, onion, and bell pepper & cook 3-5 minutes or until veggies are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Add chicken, coconut aminos, water, rice vinegar, bell peppers, onion, carrots, ginger, salt, and pepper to the slow cooker. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release the pressure.
FAQs & Tips
Using a homemade sauce
The star of this recipe is the homemade teriyaki inspired sauce. The sauce makes is what I call the trifecta: low-carb, paleo, & whole30 compliant. Whole30 and paleo means there is no added sugar of any sort.
What cut of chicken should you use?
For the chicken you will want to go with boneless, skinless chicken. Whether you use chicken thighs or breasts is up to you. The food will not be fully submerged in the sauce when it starts cooking. Trust me, there’s more than enough sauce.
How do you serve this?
Rice is the good choice for this stir-fry inspired dish. Other suggestions include pasta, tortillas, or eat it as-is plated. Don’t forget to pour the sauce from the slow cooker or Instant Pot on top of the food before serving.
How do you store leftovers?
Store leftover slow cooker chicken and vegetables in the refrigerator for up to 4 days.
What size slow cooker should you use?
I used a 6-quart slow cooker or Instant Pot.
Slow Cooker Chicken and Vegetables
This slow cooker chicken and vegetables recipe is a healthy, stir-fry inspired crockpot chicken one-pot meal. Chicken thighs or breasts slow cook along with vegetables like bell peppers, carrots, and broccoli. This Asian-inspired flavor is perfect for a tasty dinner with minimal effort. Instructions to make this this low-carb, paleo, Whole30 compatible chicken and veggies recipe in the Instant Pot are also included.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
Ingredients
Units Scale
- 2 pounds boneless chicken thighs or breasts
- 2 bell peppers, chopped
- 1 medium-size onion, chopped
- 2 garlic cloves, minced
- 2 medium-size carrots, chopped
- 1 small head of broccoli, broken into florets
- 1 tablespoon sesame oil (for Instant Pot)
SAUCE
- 1/2 cup coconut aminos (or low-sodium soy sauce)
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Slow Cooker
- Add all the ingredients except the broccoli to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Add broccoli and cook an additional 30 minutes.
Instant Pot
- Turn on the pressure cooker and select sauté. When hot, add the oil, onion, and bell pepper & cook 3-5 minutes or until veggies are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Add chicken, coconut aminos, water, rice vinegar, bell peppers, onion, carrots, ginger, salt, and pepper to the slow cooker. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release the pressure.