Begin by placing 2 to 3 pounds of chicken thighs into your slow cooker. Ensure the chicken is arranged evenly for uniform cooking.

In a mixing bowl, combine 1 cup of teriyaki sauce with 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Whisk until well blended and pour over the chicken.

Cover the slow cooker and set it to low heat. Cook for approximately 5 hours, or until the chicken is tender.

Carefully remove the chicken from the slow cooker, let it cool slightly, and shred it with two forks. Return the shredded chicken to the slow cooker.

In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the sauce, cover the lid, and allow it to thicken for 15-20 minutes on high heat.

While the sauce thickens, heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell peppers and broccoli, sautéing for 5-7 minutes.

Once thickened, serve the Slow Cooker Teriyaki Chicken over steamed rice or quinoa and arrange the sautéed vegetables on the side.