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Slow Cooker Teriyaki Chicken Drummers and Stir-fried Veggies

Course: Dinner/Slow Cooker
Cuisine: Asian
Author: Michelle De La Cerda
Slow Cooker Teriyaki Chicken Drummers and Veggies - Chicken drumsticks slow cooked and tossed with teriyaki sauce with zucchini and carrots stir-fried in sauce



  • 6 chicken drummers (or as many as you want, but adjust the remaining ingredients)
  • Salt
  • Pepper
  • Granulated garlic
  • 1/2 cup teriyaki sauce/glaze


  • 1 lb zucchini; cut into spears
  • 6 oz carrots; quartered
  • 8 green onions; trimmed and divided
  • 3 tbsp liquid from slow cooker
  • 1 tbsp sesame oil
  • 1 clove garlic; minced/grated
  • pepper to taste
  • 1 tbsp teriyaki sauce/glaze
  • 1/2-1 1/2 tbsp honey (if the sauce needs sweetening to personal preference)
  • Hot Cooked Rice


  1. Heat the slow cooker to high.
  2. Sprinkle the chicken drummers with salt, pepper, and granulated garlic.
  3. Place in the slow cooker and cover.
  4. Cook for one hour on high, flip the chicken sides, then replace the lid.
  5. Lower the heat to low and continue to cook for 1 1/2 to 2 hours. (Adjust this time if cooking layers of chicken).
  6. Using a brush, paint the teriyaki sauce/glaze over the chicken, then rotate them and repeat, pour remaining sauce/glaze into the slow cooker to mix with the chicken renderings.


  1. In a large pan or wok, heat the liquid from the slow cooker and the sesame oil over high heat.
  2. Add the zucchini, garlic, carrots, and green onions, cook on high for about 5 minutes or until the carrots have softened to tender-crisp.
  3. Add the pepper, teriyaki sauce, and honey if using.
  4. Cook an additional minute.
  5. Serve the chicken and vegetables over hot rice-if so desired.

Recipe Notes

I used homemade teriyaki sauce which was made with tamari instead of soy sauce. Teriyaki sauces and glazes contain gluten unless the bottle indicates otherwise.