
Trim the chicken thighs if needed, pat them dry, and cut them into bite-size strips or chunks. Add the chicken to the slow cooker.



Add the soy sauce, teriyaki sauce, diced tomatoes, Asian stir-fry vegetables, black pepper, crushed red pepper, minced garlic, and brown sugar. Stir well to coat the chicken evenly.



Cover and cook on low for 6 to 8 hours, stirring once or twice if convenient, until the chicken is fully cooked and very tender and the vegetables are soft.



Taste and adjust seasoning if needed. Spoon the teriyaki chicken and vegetables over cooked white rice and serve hot.