Crock-Pot Chicken Stir Fry

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Crock-Pot Chicken Stir Fry

Crock-Pot Chicken Stir Fry

Crock-Pot Chicken Stir Fry


3 lbs Chicken thighs, boneless and cut in pieces

3 lbs Stir fry vegetables, frozen

1 jar Stir fry sauce (12 oz)

2 C Rice

4 C Water


Brown chicken

In a large skillet over medium-high heat brown chicken thigh pieces in a little olive oil. Salt and pepper to taste. Cook in batches if necessary. Once browned move to crock-pot.

Cook vegetables

Mix vegetables and stir fry sauce with the chicken in crock pot. Cover and cook on high until vegetables are heated through and chicken is fully cooked, 2 hours. Serve over rice, see below.


In a large pot over medium-high heat toast rice in a little olive oil for 2 minutes. Add water and bring to a boil, cover and remove from heat. Let sit at least 25 minutes. Remove lid and fluff rice fork.

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