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Chicken and Vegetable Stir-Fry

  • Author: Avery
  • Total Time: 4–5 hours (including slow cooking time)
  • Yield: 4 servings 1x
  • Diet: Omnivore, Dairy-free

Description

This Quick and Easy Chicken and Vegetable Stir-Fry (made right in your slow cooker) delivers tender, flavorful chicken and colorful veggies in a sweet-savory sauce with almost no hands-on time. A simple mix of soy, honey, sesame oil, garlic, and ginger infuses everything with classic stir-fry taste while your crockpot does the work. Just spoon it over rice or noodles for a complete, fuss-free meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups mixed vegetables (such as broccoli florets, sliced bell peppers, and snap peas)
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Salt and pepper, to taste
  • Cooked rice or noodles, for serving

Instructions

  1. In a large bowl, combine the soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk until the honey is dissolved and the sauce is smooth.
  2. Add the bite-sized chicken pieces to the bowl. Season lightly with salt and pepper, then toss until the chicken is evenly coated in the marinade.
  3. Transfer the chicken and all of the sauce to the crockpot, spreading it out in an even layer along the bottom.
  4. Add the mixed vegetables on top of the chicken. Do not stir; this helps prevent the vegetables from overcooking in the liquid at the bottom.
  5. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and the vegetables are crisp-tender.
  6. Once cooked, give everything a gentle stir in the crockpot to coat the vegetables with the flavorful sauce and combine the chicken and veggies evenly.
  7. Taste and adjust seasoning with additional soy sauce, pepper, or a drizzle more honey if you prefer a sweeter sauce.
  8. Serve the chicken and vegetables hot over cooked rice or noodles, spooning extra sauce from the crockpot over each portion.

Notes

  • Use low-sodium soy sauce to better control salt levels, especially if you plan to season again at the end.
  • Vegetable cooking time can vary by slow cooker; if you like very crisp veggies, add them during the last 1–1.5 hours of cooking.
  • This recipe as written makes enough sauce to coat the chicken and vegetables; if you prefer more sauce for drizzling over rice, increase soy sauce to 1/3 cup and honey to 3 tablespoons.
  • Prep Time: 10 minutes
  • Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
  • Category: Main Course
  • Method: Slow Cooker (Crockpot)
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1/4 of recipe (without rice or noodles)
  • Calories: 320 kcal (approx.)
  • Sugar: 12 g (approx.)
  • Sodium: 850 mg (approx., varies with soy sauce)
  • Fat: 11 g (approx.)
  • Saturated Fat: 2 g (approx.)
  • Unsaturated Fat: 8 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 18 g (approx.)
  • Fiber: 3 g (approx.)
  • Protein: 32 g (approx.)
  • Cholesterol: 90 mg (approx.)

Keywords: chicken vegetable stir fry, slow cooker chicken stir fry, crockpot chicken and veggies, easy weeknight dinner, healthy chicken recipe

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Find it online: https://averyrecipes.com/easy-chicken-and-vegetable-stir-fry/