Slow Cooker Teriyaki Ground Chicken with Stir Fry Veggies

Friends came over last night and I didn't actually make my ground chicken stir-fry.  We sat on the front porch enjoying the weather. . . . .and then we ordered pizza.  So, I still needed to cook that ground chicken and all of those veggies I had.  BUT, I still had a lot of cleaning to do today. 
I thought it might be better if I attempted to cook the chicken and veggies in the crockpot.

As always, I place my recipes on here as a sort of "jumping off point" to inspire ideas in others.  There may be some parts that need to be tweaked.  If you have any suggestions, I'd love to hear them.

1 pound of ground chicken
1 cup of Teriyaki sauce (there are 3 good recipes on if you want to make yours from scratch)

1 inch slice of green cabbage, chopped
1 inch slice of red cabbage, chopped
1/2 onion, sliced into about 1" pieces
1 green bell pepper, cut into 1" pieces
1 cup of sugar snap peas
1 bunch of baby broccoli, chopped
1 zucchini, sliced into 2" sticks

Brown the ground chicken over medium heat
Place ground chicken into slow cooker
Pour teriyaki sauce over ground chicken and put lid on
Cook chicken in teriyaki sauce over low heat for four hours
After four hours, add the veggies, stir everything together and cook on the lowest setting for two hours.  Once the veggies are the balance of tender and crisp that you like (for me it was two hours), you might want to add more teriyaki sauce, depending on your taste.  I needed to add a little more.

We ate ours over whole wheat linguine.

Final Note:  Do not include broccoli stems. . . . . . my hubby said it was like
"chewing on tree bark."  I thought the baby broccoli stems were so tiny that they would get tender as well, but apparently they still have that tough exterior, the same way full-grown broccoli does.  They're so small, it wouldn't be worth trying to peel them.  If you're using normal broccoli, feel free to peel the stems and cut them into one inch pieces.

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