This Slow Cooker Teriyaki Chicken and Stir Fry Veggies is a flavor-packed meal that practically cooks itself. Tender chicken glazed in sweet and savory teriyaki sauce pairs perfectly with crisp, colorful veggies, creating a satisfying balance of textures. With just 10 minutes of prep and a hands-off 4-hour cook time, it’s the ultimate fuss-free dinner for busy days.
Every bite delivers a burst of umami-rich teriyaki, complemented by the fresh crunch of stir-fried vegetables. It’s a wholesome, protein-packed dish that’s as nourishing as it is delicious. Whether you’re feeding a family or meal prepping for the week, this recipe brings the vibrant flavors of Asian-inspired cuisine to your table with minimal effort.
What You’ll Need
- 6 boneless, skinless chicken breasts (frozen works great for this recipe!)
- 10 ounces teriyaki sauce (about 1 bottle; reserve some for serving if desired)
- 16 ounces frozen stir-fry vegetables (use your favorite mix or substitute fresh veggies)
- 4 cups cooked rice (white, brown, or jasmine rice all work well)
- Non-stick cooking spray (for the crock pot)
How to Make It
- Prepare the crock pot: Spray the inside of your crock pot with non-stick cooking spray to prevent sticking.
- Add the chicken: Place the chicken breasts in the crock pot in a single layer.
- Pour the sauce: Pour about 1/2 to 3/4 of the teriyaki sauce over the chicken, ensuring it’s evenly coated.
- Cook the chicken: Cover and cook on high for 4 hours or low for 6 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender but not dry.
- Prepare the veggies: About 10 minutes before serving, cook the frozen stir-fry vegetables on the stovetop or in the microwave until heated through. (Avoid adding them to the crock pot, as they can become mushy.)
- Assemble the dish: In a bowl, layer cooked rice, stir-fry veggies, and a chicken breast. Drizzle with extra teriyaki sauce from the crock pot or the reserved bottle if desired.
- Serve and enjoy: Dig in while it’s hot and savor the delicious flavors!
Customize Your Teriyaki Sauce and Toppings
While bottled teriyaki sauce works great, you can elevate the flavor by adding a splash of sesame oil, a sprinkle of red pepper flakes, or a squeeze of fresh lime juice. For toppings, try toasted sesame seeds, chopped green onions, or a drizzle of sriracha for a spicy kick. These small additions can make a big difference!
Perfect Pairings: Serving Suggestions
This dish pairs beautifully with steamed jasmine or brown rice, but you can also serve it over cauliflower rice for a low-carb option. Add a side of miso soup or a simple cucumber salad to round out the meal. For a fun twist, serve the chicken and veggies in lettuce wraps for a lighter, hands-on experience.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or stovetop, adding a splash of water or extra teriyaki sauce to keep the chicken moist. For best results, reheat the veggies separately to maintain their texture. You can also freeze the cooked chicken (without veggies) for up to 2 months—just thaw and reheat when ready to enjoy.
Time-Saving Hacks for Busy Cooks
To save time, use pre-cut frozen veggies and instant rice or a rice cooker. If you’re short on prep time, skip the stir-frying step and toss the frozen veggies into the slow cooker during the last 30 minutes of cooking—just be aware they’ll be softer. For even quicker prep, use pre-marinated teriyaki chicken from the store.
Recipe Variations to Try
Swap the chicken for pork tenderloin or beef strips for a different protein option. For a vegetarian version, use tofu or tempeh and increase the veggies. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the crock pot during the last 30 minutes of cooking.
Slow Cooker Teriyaki Chicken and Stir Fry Veggies Recipe
Equipment
- slow cooker
Ingredients
- 6 boneless, skinless chicken breasts (frozen chicken breasts work great)
- 10 ounces teriyaki sauce (1 bottle)
- 16 ounces stir fry vegetables (frozen)
- 4 cups rice
Instructions
- 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.