Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 cups (200g) broccoli florets
  • 1 cup (100g) carrots, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) ginger, grated
  • 1/2 teaspoon red pepper flakes (optional)
  • Cooked rice, quinoa, or noodles (optional)
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Chop the chicken thighs and all the vegetables into uniform sizes.
  2. In a large mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).
  3. Add the chicken and vegetables to the bowl with the sauce. Toss to coat everything evenly.
  4. Pour the mixture into a large freezer bag or freezer-safe container.
  5. Remove excess air from the bag, seal tightly, and lay flat in the freezer for up to 3 months. These are great crockpot freezer meals.
  6. When ready to cook, thaw the freezer meal in the refrigerator overnight.
  7. Pour the thawed contents into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
  8. Serve over cooked rice, quinoa, or noodles. Garnish with sesame seeds and chopped green onions, if desired.