Description
This slow cooker chicken and vegetables recipe is a healthy, stir-fry inspired one-pot meal. Chicken thighs or breasts slow cook along with colorful bell peppers, carrots, and broccoli in a savory, aromatic sauce. Perfect for a nutritious dinner with minimal effort, and includes instructions for both slow cooker and pressure cooker methods.
Ingredients
Scale
- 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)
- 1/2 cup coconut aminos
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Slow Cooker Step: Add all the ingredients except the broccoli to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6 hours. Add broccoli and cook an additional 30 minutes.
- Instant Pot Step: Turn on the pressure cooker and select sauté. When hot, add the oil, onion, and bell pepper and cook 3-5 minutes or until veggies are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Pressure Cooker Finishing Step: 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish is naturally low-carb and paleo-friendly. If you prefer a thicker sauce, you can whisk in a small amount of arrowroot starch before cooking.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg