This slow cooker chicken and vegetables recipe is a healthy, stir-fry inspired crockpot chicken one-pot meal. Chicken thighs or breasts slow cook along with vegetables like bell peppers, carrots, and broccoli. This Asian-inspired flavor is perfect for a tasty dinner with minimal effort. Instructions to make this this low-carb, paleo, Whole30 compatible chicken and veggies recipe in the Instant Pot are also included.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
Ingredients
- 2 pounds boneless chicken thighs or breasts
- 2 bell peppers, chopped
- 1 medium-size onion, chopped
- 2 garlic cloves, minced
- 2 medium-size carrots, chopped
- 1 small head of broccoli, broken into florets
- 1 tablespoon sesame oil (for Instant Pot)
SAUCE
- 1/2 cup coconut aminos (or low-sodium soy sauce)
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Slow Cooker
- Add all the ingredients except the broccoli to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Add broccoli and cook an additional 30 minutes.
Instant Pot
- Turn on the pressure cooker and select sauté. When hot, add the oil, onion, and bell pepper & cook 3-5 minutes or until veggies are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Add chicken, coconut aminos, water, rice vinegar, bell peppers, onion, carrots, ginger, salt, and pepper to the slow cooker. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release the pressure