Life gets busy, but dinner doesn’t have to be a hassle—when you make this easy Crockpot Chicken Stir Fry! It’s packed with tender chicken, colorful veggies, and a sweet and savory sauce that practically makes itself while you go about your day.
This is the kind of slow cooker magic that lets you skip the takeout, save a few bucks, and still get that saucy, veggie-loaded goodness your whole crew will devour. Around here, we call that a weeknight win!! 🏆
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Slow cooker chicken stir fry
It starts with just a handful of simple ingredients—tender chicken, your favorite frozen veggies, and a jar of sweet and sour sauce that brings all the flavor without the fuss. The chicken cooks low and slow, soaking up every drop of that sticky-sweet, tangy sauce. Toss in a mix of vibrant veggies and earthy mushrooms for texture and color, and boom—dinner’s done. Love that!
It has just enough savory depth to make everything taste like you fussed… even though you absolutely didn’t! Irresistible? You bet. Effortless? Always!
What you’ll need: ingredients
This easy slow cooker meal combines tender boneless skinless chicken, a tangy sweet and sour sauce, and a colorful mix of frozen vegetables for a no-fuss dinner that's full of flavor and perfect for busy weeknights.
Crockpot Chicken Stir Fry
Equipment
- 4-6 qt. slow cooker
Ingredients
- 2 pounds boneless skinless chicken breast or thighs, cut into bite sized pieces
- 19.8 ounce jar sweet and sour sauce
- 20 ounces frozen vegetables I used 2 packages, one was an Asian medley, the other broccoli, carrots, sugar snap peas.
- 4 ounces sliced canned mushrooms
- 1 teaspoon chicken seasoning
Instructions
- Spray the cooking vessel with nonstick cooking spray.
- Cut the chicken into bite sized pieces. Place in the crockpot. Sprinkle with the chicken seasoning. Drizzle with the sauce and combine.
- Drizzle the chicken with the sauce and stir to combine.
- Set the temperature to low and cook for 7-8 hours.
- 15-20 minutes before serving, increase the heat to high. Add the frozen vegetables and cook until they are crisp and tender, about 15 minutes.
- Serve over steamed brown or white rice, or egg noodles.
Notes
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Nutrition
Frequently asked questions (FAQ’s)
Actually the first time I made this, I did just that. The vegetables turned out soggy and overcooked. The second time, I waited and added them the last 15 minutes. It cooks the frozen vegetables perfectly!
You bet, if you want to use fresh vegetables, add them the last hour of cooking time.
You can use either. Chicken breasts are delicious, chicken thighs are always juicy and tender. Use what you prefer.
Deb’s top tips
Though chicken can be cooked on high in the crockpot, for the best texture and flavor, cook this recipe on low.
More recipes you’ll love
If you love easy takeout-style meals made at home, don’t miss these reader favorites! Crockpot Honey Garlic Chicken is sweet, sticky, and totally fuss-free—just dump, stir, and let it work its magic. For a quick stovetop side, Panda Express Chicken Chow Mein is loaded with noodles, veggies, and bold flavor (and yes, it tastes just like the original!).
And if you’re all about that saucy, savory goodness, Crockpot Teriyaki Shredded Chicken is a slow cooker winner—perfect over rice, in wraps, or even piled into lettuce cups.
Delicious pairings: what to serve with
This dish pairs perfectly with crunchy slaw-style salads, savory noodle sides, or something hearty like a veggie-packed rice or stir-fried cabbage. Whether you're craving something fresh, fried, or slurpy, there’s a tasty sidekick ready to round out your meal.
Ready for an easy dinner win? This Crockpot Chicken Stir Fry is the simple, flavorful meal your family will love. Try it tonight and skip the takeout!
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