Chicken Teriyaki With Vegetables Recipe

Slow Cooker Chicken Teriyaki with Vegetables (Under 400 Calories, Homemade Sauce)

This is a homemade slow cooker teriyaki that skips the bottled sauce (which typically runs 15g of added sugar and 900mg of sodium per 2 tablespoons) and uses a simple whisk-together mix of low-sodium soy sauce, honey, garlic, and ginger. Each serving runs about 390 calories with 34g of protein and 4g of fiber. It’s a weeknight favorite that requires 10 minutes of morning prep and delivers restaurant-quality results.

Why This Recipe Works

Chicken thighs, not breasts, are the right cut for slow-cooked teriyaki. The higher fat content of thigh meat keeps the chicken juicy and shreddable after 4 hours of cooking, while breast meat can turn stringy. Building your own sauce gives you two big wins: the sodium drops by roughly 60 percent versus most bottled teriyaki, and the sweetness comes from honey (or maple syrup) rather than high fructose corn syrup, which gives a cleaner finish. Adding fresh vegetables (broccoli, bell pepper, snap peas) in the last 30 minutes of cooking keeps them bright green and crisp-tender; add them earlier and they turn to mush. A cornstarch slurry stirred in at the end thickens the sauce to that glossy teriyaki consistency.

Healthy Slow Cooker Chicken Recipes – Chicken Teriyaki with Vegetables Recipe

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Yield: 1

Teriyaki Chicken with Vegetables

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In this recipe, you'll learn the best and easiest chicken teriyaki with vegetables recipe ever.

Prep Time 10 minutes

Cook Time (Hours) 4 hours

Additional Time 30 minutes

Total Time 4 hours 40 minutes

Ingredients

• 8 chicken thighs (without skin)
• 3 tbsp. cornstarch
• 1/4 cup water

For Teriyaki Sauce

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• 1/2 cup soy sauce (low sodium)
• 1/2 cup honey
• 1 tbsp. ginger
• 3 cloves garlic (minced)
• 1/4 cup rice vinegar
• 1 onion (chopped)
• Pepper to taste

Vegetables

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• 1 zucchini
• 15 florets broccoli
• 1 carrot

Instructions

1. Put all the teriyaki sauce ingredients in a bowl.
2. Mix them gently, and set them aside.
3. Put chickens in the slow cooker, add teriyaki sauce to it and let it cook on high for 4 hours.
4. At the end of the 4 hours, mix cornstarch and water well.
5. Add it to the chicken.
6. Add chopped vegetables and let them cook an additional 30 minutes.
7. Place chicken on a plate first.
8. Add vegetables on top.
9. Pour a ladle of juice in the last step and serve immediately.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 385Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 166mgSodium 1116mgCarbohydrates 26gFiber 2gSugar 19gProtein 33g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Ingredient Notes

Use 8 boneless skinless chicken thighs, roughly 2 pounds total. Kirkland Signature and Foster Farms are both consistent quality. Low-sodium soy sauce (Kikkoman brand) at 575mg per tablespoon versus 920mg in regular is worth the swap. Raw honey gives a floral note that white sugar can’t match; maple syrup is a good vegan alternative. Fresh ginger, grated on a Microplane, and fresh garlic are non-negotiable; jarred versions taste flat. Rice vinegar (not seasoned) adds the balancing acidity. Fresh broccoli florets, bell pepper strips, and snap peas are the classic trio; carrot ribbons and shiitake mushrooms make excellent additions.

Tips and Variations

Whisk 1/2 cup low-sodium soy sauce, 1/4 cup honey, 3 tablespoons rice vinegar, 4 cloves minced garlic, 1 tablespoon grated ginger, and 1/2 cup water in the slow cooker. Add chicken thighs, submerge in the sauce, and cook on low for 4 hours or high for 2 hours. Stir a slurry of 2 tablespoons cornstarch with 3 tablespoons cold water and add to the pot in the last 15 minutes. Add 3 cups of chopped vegetables in the last 30 minutes so they stay crisp. Serve over jasmine or brown rice with sliced scallions and a sprinkle of sesame seeds. For a gluten-free version, use tamari instead of soy sauce. For a lower-sodium build, use coconut aminos, which run about 90mg sodium per tablespoon. Meanwhile, for a spicier version, add 1 to 2 tablespoons of sriracha or 1 teaspoon of Korean gochujang to the sauce. For a lower-carb pairing, serve over cauliflower rice.

Storage and Reheating

Refrigerate in a sealed container for up to 4 days. Reheat in a covered skillet over medium-low heat with 1 tablespoon of water for 5 minutes, or in the microwave on 50 percent power for 2 minutes. Freezes well for 3 months; the vegetables soften on thaw but the flavor holds. Thaw overnight in the fridge before reheating.