Crockpot Chicken and Vegetable Stir-Fry
A simple and nutritious slow-cooked meal featuring tender chicken and vibrant mixed vegetables in a savory-sweet sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed Fresh chicken for the best flavor
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) Can substitute with seasonal vegetables
- 1/4 cup soy sauce Low-sodium soy sauce can be used
- 2 tbsp honey or maple syrup Adjust amount for sweetness preference
- 2 cloves garlic, minced Fresh minced garlic for best taste
- 1 tsp ginger, minced Optional; adds aromatic flavor
- to taste Salt and pepper Adjust based on preference
- Cooked rice or noodles for serving Choose your preferred base for serving
Instructions
Preparation
- Cube the chicken breast into bite-sized pieces.
- Wash and chop the mixed vegetables (bell peppers, broccoli, carrots).
Assembly and Cooking
- Place the cubed chicken at the bottom of the crockpot.
- Layer the mixed vegetables on top of the chicken.
- In a small bowl, combine soy sauce, honey or maple syrup, minced garlic, minced ginger, salt, and pepper. Whisk together until well-blended.
- Pour the sauce evenly over the chicken and vegetables.
- Gently mix everything together to ensure even coating without breaking the vegetables.
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Check to make sure the chicken is cooked through and the vegetables are tender before serving.
Serving
- Serve the stir-fry over cooked rice or noodles.
- Garnish with fresh herbs like cilantro or green onions, and add sesame seeds if desired.
- For a spicy kick, add chili sauce or sriracha.
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Notes
Store leftovers in airtight containers in the fridge for 3 to 4 days. Can be frozen for up to 3 months. Great for meal prep.