Try This Slow Cooker Teriyaki Chicken Recipe – With a Healthy Twist!

Slow Cooker Teriyaki Chicken

The only thing better than a slow cooker meal is a slow cooker meal featuring fresh, whole ingredients that you feel confident feeding your family! This Slow Cooker Teriyaki Chicken is packed with delicious flavor, fresh veggies, and the comforting taste of teriyaki. But, since it’s made with balsamic vinegar and real maple syrup, it skips the extra sodium and sugar you usually find in teriyaki sauce.

Your family will love this healthy twist on a classic, and we love how easy it is to prep and get dinner on the table! Here’s how to make this yummy dish.

️ MENU TIP: This slow cooker teriyaki chicken recipe is from week 4 of our Whole Foods menu plans pack! 

Ingredients for Slow Cooker Teriyaki Chicken

• Chicken thighs
• Balsamic vinegar
• Real maple syrup
• Garlic
• Salt
• Red chili pepper flakes
• Yellow onion
• Bell peppers
• Zucchini
• Cornstarch
• Brown rice
• Cilantro to serve

How To Make Teriyaki Chicken in the Slow Cooker

Start by placing chicken thighs into the bottom of your crockpot. In a mixing bowl or cup, whisk together balsamic vinegar, maple syrup, garlic, salt, and chili flakes. Pour over the chicken.

Next, slice up your onion, bell pepper, and zucchini. Add veggies to the slow cooker on top of chicken. Cover, and cook on low 4 hours or high 3 hours.

After cooking time is complete, mix one tablespoon cornstarch and one tablespoon water together to form a paste. Add to the crock and stir into liquid to thicken the sauce. Cook on high an additional 30 minutes or until mixture has thickened.

Cook rice according to package directions and serve teriyaki chicken and vegetables over rice, garnished with chopped cilantro.

Print Recipe

Slow Cooker Teriyaki Chicken

Prep Time15 minutes mins

Cook Time5 hours hrs 30 minutes mins

Servings: 4

Calories: 583kcal

Ingredients

• 8 bone-in chicken thighs (skin removed) ]
• ⅓ cup balsamic vinegar
• ⅓ cup real maple syrup
• 4 cloves garlic, minced
• 1 tsp salt
• ¼ tsp red chili flakes
• 1 large yellow onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into thick pieces
• 1 tbsp cornstarch
• 1 tbsp water
• 1 cup brown rice
• fresh cilantro, to serve

Instructions

• Place chicken into bottom of crock. In a mixing bowl, whisk together balsamic vinegar, maple syrup, garlic, salt, and chili flakes. Pour over chicken. Add onion, sliced peppers, and zucchini to slow cooker.
• Cover and cook on low 4-5 hours or on high 3 hours.
• Mix cornstarch and water together to form a smooth paste. Add to slow cooker, and mix into the cooking liquid. Turn crockpot to high, and cook another 30 minutes until mixture thickens.
• Cook rice according to package directions. Serve teriyaki chicken over rice, and garnish with chopped cilantro, if desired.

Nutrition

Calories: 583kcal

Looking for more yummy meals? This recipe is from week four of our Whole Foods menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You’ll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.

These are the BEST MENU PLANS on the planet (and, the only menu plan that ship all the grocery lists, menu plans and recipe cards right out to you ~ no downloading or hunting down recipes on your phone at dinnertime ever again!) Go HERE to learn more. I know you’re going to love these!

If you need a little more menu inspiration, go HERE.