Slow Cooker Soy-Glazed Chicken with Stir-Fried Vegetables
The vegetables in this slow-cooker chicken recipe are actually not cooked in the slow cooker itself, but rather in a pan using a quick stir-fry method. This way, the veggies remain crisp instead of overcooked, and pair nicely with the moist and flavorful chicken.
In a 4- to 6-quart slow cooker, mix together the honey, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Once cooked, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with the black pepper. Serve with the chicken and drizzled with the cooking liquid.