Crockpot Chicken Stir Fry is an easy, flavor-packed weeknight dinner that lets your slow cooker do all the work. Tender bites of chicken simmer with colorful veggies in a savory-sweet soy garlic sauce, creating a lighter takeout-style meal right at home. Serve over rice or noodles for a fuss-free dinner everyone will dig into.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups mixed bell peppers, sliced (red, yellow, and green)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving
- Sesame seeds or sliced green onions, for garnish (optional)
Instructions
- In a large bowl, combine the chicken pieces, sliced bell peppers, broccoli florets, snap peas, sliced onion, and minced garlic. Toss to distribute evenly.
- In a separate bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and water until the cornstarch is fully dissolved and the sauce is smooth.
- Pour the sauce over the chicken and vegetable mixture and stir until everything is well coated.
- Transfer the coated chicken and vegetables to the crockpot (slow cooker), scraping all of the sauce into the pot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are tender-crisp.
- Stir the mixture well. If the sauce seems thin, remove the lid and cook on HIGH for an additional 15–20 minutes, stirring occasionally, until slightly thickened.
- Taste and season with salt and black pepper as needed.
- Serve hot over cooked rice or noodles, and garnish with sesame seeds or sliced green onions if desired.
Variation
- Swap the chicken breasts for boneless, skinless chicken thighs for a richer, juicier result—cook for the same amount of time, checking for doneness.
- Make it spicy by adding 1–2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce before cooking.
- Turn it into a teriyaki-style dish by replacing half of the soy sauce with teriyaki sauce and reducing the honey to 1 tablespoon.
Cooking Notes
- Slow cookers can run hotter or cooler, so start checking the chicken for doneness at the lower end of the time range.
- If the sauce is too thick at the end, stir in a splash of water or chicken broth until it reaches your desired consistency.
- Cut the chicken and vegetables into similar-sized pieces so they cook evenly and finish at about the same time.
Serving Suggestions
- Serve over steamed jasmine or brown rice to soak up the savory-sweet sauce.
- Pair with your favorite noodles—rice noodles, lo mein, or even whole wheat spaghetti all work well.
- Add a side of simple cucumber salad or steamed edamame for extra freshness and crunch.
Tips
- Lightly spray or oil the crockpot insert before adding ingredients to help prevent sticking and make cleanup easier.
- Use low-sodium soy sauce so you can better control the salt level and adjust to taste at the end.
- Prep the chicken and vegetables the night before and store them in the fridge so you can quickly assemble everything in the morning.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 4 hours on HIGH or 6–7 hours on LOW
- Total Time: 4 hours 15 minutes (HIGH) or about 7 hours 15 minutes (LOW)
Nutritional Information (Per Serving, without rice or noodles)
- Calories: 320 kcal
- Protein: 30 g
- Sodium: 850 mg
Frequently Asked Questions
- Can I use frozen vegetables?
Yes, you can add frozen stir-fry vegetables. For best texture, add them during the last 1–2 hours of cooking so they don’t get too soft. - Can I use frozen chicken?
For food safety and best texture, it’s recommended to fully thaw the chicken before adding it to the slow cooker. - How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave. - Can I make this gluten-free?
Yes. Use gluten-free soy sauce or tamari, and double-check that all other ingredients are gluten-free.
Conclusion
Crockpot Chicken Stir Fry delivers all the colorful, savory-sweet flavor of your favorite takeout with almost no effort. Juicy chicken and tender veggies simmer in a soy garlic sauce while you go about your day, then dinner is ready to serve over rice or noodles. It’s an easy, family-friendly meal you’ll come back to again and again.
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Crockpot Chicken Stir Fry
- Total Time: 4 hours 15 minutes (HIGH) or about 7 hours 15 minutes (LOW)
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
Crockpot Chicken Stir Fry is an easy, flavor-packed weeknight dinner that lets your slow cooker do all the work. Tender bites of chicken simmer with colorful veggies in a savory-sweet soy garlic sauce, creating a lighter takeout-style meal right at home. Serve over rice or noodles for a fuss-free dinner everyone will dig into.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups mixed bell peppers, sliced (red, yellow, and green)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving
- Sesame seeds or sliced green onions, for garnish (optional)
Instructions
- In a large bowl, combine the chicken pieces, sliced bell peppers, broccoli florets, snap peas, sliced onion, and minced garlic. Toss to distribute evenly.
- In a separate bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and water until the cornstarch is fully dissolved and the sauce is smooth.
- Pour the sauce over the chicken and vegetable mixture and stir until everything is well coated.
- Transfer the coated chicken and vegetables to the crockpot (slow cooker), scraping all of the sauce into the pot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are tender-crisp.
- Stir the mixture well. If the sauce seems thin, remove the lid and cook on HIGH for an additional 15–20 minutes, stirring occasionally, until slightly thickened.
- Taste and season with salt and black pepper as needed.
- Serve hot over cooked rice or noodles, and garnish with sesame seeds or sliced green onions if desired.
Notes
- Vegetable texture will be softer than traditional stir fry since it’s slow-cooked—perfect if you love tender veggies.
- For crisper vegetables, add the snap peas and some of the bell peppers during the last 45–60 minutes of cooking.
- Adjust sweetness by adding more or less honey to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours on HIGH or 6–7 hours on LOW
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 10 g (approx.)
- Sodium: 850 mg (approx., using low-sodium soy sauce)
- Fat: 10 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 26 g (approx., without rice or noodles)
- Fiber: 3 g (approx.)
- Protein: 30 g (approx.)
- Cholesterol: 95 mg (approx.)
Keywords: crockpot chicken stir fry, slow cooker chicken, easy stir fry, healthy crockpot dinner, takeout at home