There are days when I want a warm, flavorful dinner but can’t be bothered with a sink full of pans. On those days, my slow cooker earns its keep — and this chicken and vegetables recipe is one of my favorites to let it work its magic.
It’s got tender chicken, colorful vegetables, and a simple homemade sauce that’s just the right mix of savory and tangy. It’s inspired by stir-fry flavors but without the last-minute rush of cooking everything at once. The best part? You toss everything in the slow cooker, go about your day, and come back to a meal that smells like you’ve been standing over the stove all afternoon.
Why I Make This Over and Over
I love this recipe because it’s so forgiving. If I’m low on time, I throw it together in minutes. If I’m in the mood to fuss a little, I might sauté the onions and peppers first for extra sweetness. Either way, it always turns out tasty.
It’s also a recipe that works for a lot of different eating styles — low-carb, paleo, Whole30, or just good old “I want an easy dinner” cooking. The sauce has no added sugar but still packs in plenty of flavor thanks to coconut aminos, sesame oil, and a little rice vinegar for brightness.
Ingredients That Make It Work
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Chicken thighs or breasts – I like thighs for their juiciness, but breasts work well if you want leaner meat.
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Onion & garlic – These give the base flavor and make the sauce taste richer as it cooks.
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Bell peppers, carrots, and broccoli – A colorful mix that holds up well to slow cooking.
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Sesame oil – Adds a warm, nutty aroma that reminds me of a quick stir-fry.
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Coconut aminos – A soy-free way to get that deep, savory flavor.
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Rice vinegar – Balances the richness with a hint of tang.
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Ground ginger, salt, and pepper – Simple seasonings that tie it all together.
Tips and Tricks from My Kitchen
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Add the broccoli at the end. This keeps it green and slightly crisp instead of mushy.
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Cut vegetables into even pieces. Helps them cook at the same rate.
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Taste the sauce before serving. You can tweak it with extra vinegar for more tang or a splash of coconut aminos for more depth.
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Don’t overcook the chicken. Even in a slow cooker, chicken can dry out if it sits too long on high.
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Instant Pot shortcut. If I’m short on time, I make this in the pressure cooker in under 30 minutes start to finish.
Make Ahead Advice
You can prep all the vegetables and sauce ingredients the night before — store them in separate containers in the fridge. In the morning, just add everything (except broccoli) to the slow cooker, set it, and walk away.
For freezer prep, combine the raw chicken, sauce ingredients, and vegetables (except broccoli) in a freezer bag. Thaw overnight before cooking.
Serving Ideas
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Over steamed rice – My go-to for soaking up that savory sauce.
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With noodles – Egg noodles or rice noodles work beautifully.
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In lettuce wraps – A lighter option that’s still full of flavor.
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As-is in a bowl – Just add a sprinkle of sesame seeds for a pretty finish.
Storage
Leftovers keep well in the fridge for up to 4 days. Reheat gently in a pan or microwave with a splash of water or broth to keep the chicken moist.
This dish also freezes well — just cool completely before packing into airtight containers. Thaw in the fridge overnight and reheat when ready.
Slow Cooker Chicken and Vegetables
A healthy, Asian-inspired chicken dinner that practically makes itself. Juicy chicken, crisp-tender vegetables, and a flavorful stir-fry–style sauce all come together in the slow cooker (or Instant Pot) for an easy, one-pot meal that’s naturally low-carb, paleo, and Whole30 friendly.
Ingredients
Chicken & Vegetables
- 2 pounds boneless chicken thighs or breasts
- 2 bell peppers, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 1 small head broccoli, cut into florets
- 1 tablespoon sesame oil (for Instant Pot method only)
Sauce
- ½ cup coconut aminos (or low-sodium soy sauce)
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 tablespoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Slow Cooker Method
- Add chicken, bell peppers, onion, garlic, carrots, and sauce ingredients (everything except the broccoli) to the slow cooker. Stir well to coat.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
- Add broccoli during the last 30 minutes of cooking. Serve warm.
Instant Pot Method
- Select Sauté mode on the Instant Pot. When hot, add sesame oil, onion, and bell peppers. Cook 3–5 minutes until softened. Add garlic and cook 1 more minute. Turn off sauté mode.
- Add chicken, coconut aminos, water, rice vinegar, carrots, ginger, salt, and pepper. Stir to coat.
- Secure lid and set valve to sealing. Cook on High Pressure for 5 minutes. Quick-release pressure.
- Stir in broccoli and let it sit for a few minutes until tender-crisp. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 480Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 277mgSodium: 1233mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 57g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Do I need to brown the chicken first?
Not at all. You can, but I usually skip it and still get great flavor from the sauce.
Can I use frozen vegetables?
Yes, but add them later in the cooking time so they don’t turn mushy.
What size slow cooker works best?
A 5–6 quart slow cooker gives everything enough room to cook evenly.
Can I swap the chicken for beef or pork?
Yes, but cooking times may change slightly. Pork tenderloin works especially well.
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