This teriyaki dish cooks all day to make tender, flavorful chicken. Then, at the end, you simply add in a few frozen vegetables. Could it get any easier? So go ahead—try it out and enjoy a hassle-free dinner!

Makes 6 Servings | Serving Size: 1 Cup

TOTAL TIME: 6hr 10 min


  • 3 cloves garlic, minced
  • 1/3 cup honey
  • 1/2 cup low sodium chicken broth
  • 1/3 cup soy sauce (gluten free if needed)
  • 1 teaspoon chili paste
  • 2 lb chicken breast
  • 12 ounce frozen stir fry vegetables of choice


  • In a bowl, whisk together the garlic, honey, chicken broth, soy sauce, and chili paste.
  • Place the chicken in the bowl of a large slow cooker and pour the soy sauce mixture on top.
  • Cover and cook on high for 4 hours, or ow for 6 hours.
  • Add the frozen vegetables during the last hour of cook time.
  • Shred the chicken and serve over rice, quinoa, or for a low-calorie option try our cauliflower rice!

*Like thicker sauce?: remove 1/2 cup of liquid prior to shredding the chicken and whisk in 1 tablespoon cornstarch. Add back to the slow cooker.