1.5 lbs boneless, skinless chicken, trimmed and cut into 1-inch pieces
1 bag (16 ounces) frozen Asian stir-fry vegetable blend (such as Birds Eye)
2 cups halved baby carrots
0.5 cup low-sodium chicken broth
6 tbsp + 2 tbsp low-sodium teriyaki sauce, divided
2 tbsp cornstarch
4 cups broccoli flowerets
3 cups prepared rice (optional) - I used whole grain brown rice
Directions
Combine chicken, vegetables (minus the broccoli), carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2.5 hours or on LOW for 5 hours.
Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over rice, if desired.
