Slow-Cooker Asian Turkey and Vegetables with Teriyaki

Prep: 20 min6 servingsmediumAsian
Slow-Cooker Asian Turkey and Vegetables with Teriyaki

This slow-cooker dish combines tender turkey thighs with Szechuan vegetables in a savory honey teriyaki sauce. The long, low cooking process ensures the turkey becomes fall-apart tender while absorbing the Asian-inspired flavors. Perfect for busy weeknights when you want a complete meal ready when you arrive home. The combination of protein, vegetables, and rice creates a satisfying dinner that the whole family will enjoy. The convenience of using frozen vegetables and seasoning mix makes this an accessible recipe for home cooks of any skill level.

Dairy-FreeNut-Free

Ingredients

6 servings
  • 2 to 2 1/2 lb turkey thighs, skin removed
    chicken thighs1:1none

    Use same cooking time

  • 1 package (1 1/4 ounces) honey teriyaki seasoning mix
  • 1 cup water
  • 2 boxes (9 oz each) frozen Szechuan vegetables, thawed
    frozen stir-fry mix1:1none

    Any Asian vegetable blend works

  • 2 cups uncooked regular long-grain white rice
  • 4 cups water

Instructions

  1. 1

    Place turkey in slow cooker

  2. 2

    Mix seasoning packet with water and pour over turkey

  3. 3

    Cover and cook on low heat setting for 7 to 8 hours

  4. 4

    Remove turkey and shred into bite-size pieces, discarding bones

  5. 5

    Return turkey to cooker and stir in thawed vegetables

  6. 6

    Increase to high heat setting and cook covered for 20 to 30 minutes until vegetables are heated through

  7. 7

    Meanwhile cook rice according to package directions

  8. 8

    Stir turkey and vegetable mixture and serve over rice

Tips

Tip 1

Thaw vegetables completely before adding to prevent excess moisture in the slow cooker

Tip 2

For extra flavor, brown the turkey thighs before placing in the slow cooker

Tip 3

Let the cooked turkey rest for 5 minutes before shredding to make handling easier

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered containers

Make Ahead

Can prep turkey and seasoning mix night before, refrigerate separately

Serve With

Serve immediately over hot rice with chopsticks or forks

Common Mistakes

Watch

Don't skip removing skin to avoid greasy texture

Watch

Don't overcook vegetables to maintain some texture

Substitutions

turkey thighs→
chicken thighs1:1none

Use same cooking time

Full guide →
frozen Szechuan vegetables→
frozen stir-fry mix1:1none

Any Asian vegetable blend works

honey teriyaki mix→
soy sauce + honey2 tbsp soy + 1 tbsp honeynoneadds glutenadds soy

Mix with water as directed

Find more substitutions →

FAQ

Can I use frozen turkey thighs?

Yes, but add 1-2 hours to cooking time and ensure internal temperature reaches 165°F before shredding.

What if I don't have Szechuan vegetables?

Any frozen Asian vegetable mix or stir-fry blend will work. Even basic frozen mixed vegetables can substitute.

Can I freeze the leftovers?

Yes, freeze up to 3 months. Thaw overnight in refrigerator and reheat gently, adding water if needed.