Crockpot Chicken Stir Fry

This easy Crockpot Chicken Stir Fry is loaded with tender chicken, colorful veggies, and a sweet and tangy sauce—perfect for a fuss-free easy meal!

Course Lunch or Dinner

Cuisine Asian

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 356kcal

Author Deb Clark

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

Storage - leftovers will keep 3-5 days refrigerated. Be sure to allow them to cool completely and transfer them to an airtight container. Leftovers freeze well up to three months.

Nutrition