Crockpot Chicken and Vegetable Stir-Fry
A simple and healthy dish that combines tender chicken and vibrant vegetables in a flavorful sauce, all cooked effortlessly in a crockpot.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed For a lean protein option.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) Feel free to substitute with other vegetables.
Sauce Ingredients
- 1/4 cup soy sauce Can substitute with tamari for gluten-free.
- 2 tbsp honey or maple syrup For sweetness; can adjust to taste.
- 2 cloves garlic, minced Adds flavor to the sauce.
- 1 tsp ginger, minced Enhances the overall flavor.
- to taste Salt and pepper For seasoning as needed.
For Serving
- as needed Cooked rice or noodles Serve the stir-fry over rice or noodles.
Instructions
Preparation
- Cube the chicken breast into bite-sized pieces.
- Gather mixed vegetables (bell peppers, broccoli, and carrots).
Cooking
- Place the cubed chicken into the crockpot.
- Add mixed vegetables on top of the chicken.
- In a small bowl, combine soy sauce, honey or maple syrup, minced garlic, minced ginger, and salt and pepper. Whisk until combined.
- Pour the sauce evenly over the chicken and vegetables.
- Stir gently to ensure everything is well-coated.
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serving
- Once cooking is complete, serve the stir-fry over cooked rice or noodles.
- Garnish with sesame seeds or fresh herbs if desired.
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Notes
Experiment with different vegetables and proteins. For example, swap chicken for tofu for a vegetarian option or add spice with jalapeños or sriracha.