Servings: 6 Prep 10 mins Slow Cook 3 hrs on HIGH or 5 1/2 hours on LOW
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 16 ounce bag frozen Asian stir-fry vegetable blend (such as Birds Eye)
- 2 cups halved baby carrots
- 1/2 cup low-sodium chicken broth
- 1/2 cup low-sodium teriyaki sauce
- 2 tablespoons cornstarch
- 4 cups broccoli flowerets
- 3 cups prepared white rice (optional)
Make It
1. Combine chicken, vegetables, carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2 1/2 hours or on LOW for 5 hours.
2. Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over white rice, if…
