Crock Pot Chicken Stir-Fry With Frozen Vegetables

This Crock Pot Chicken Stir-Fry with Frozen Vegetables is an easy and flavorful recipe, which uses tender chicken breasts and a bottle of teriyaki sauce. It’s the perfect weeknight dinner, ready in about 6 hours and 10 minutes.

Crock Pot Chicken Stir-Fry With Frozen Vegetables Ingredients

• 6 boneless, skinless chicken breasts (frozen chicken breasts work great)
• 10 ounces teriyaki sauce (1 bottle)
• 16 ounces stir fry vegetables, frozen
• 4 cups rice

How To Make Crock Pot Chicken Stir-Fry With Frozen Vegetables

1. Prep the slow cooker: Spray your crock pot with non-stick cooking spray.
2. Add chicken and sauce: Place chicken breasts in the crock pot and pour teriyaki sauce over them (use about ½ to ¾ of the bottle).
3. Cook the chicken: Cover and cook on high for about 4 hours or on low for about 6 hours, until the chicken is cooked through but not dry.
4. Prepare vegetables: About 10 minutes before serving, stir-fry or microwave the frozen vegetables separately until hot. (Avoid adding them to the crock pot, as they can become mushy.)
5. Assemble the dish: Serve rice in bowls, top with vegetables, then add chicken. Drizzle with extra sauce from the crock pot or leftover teriyaki sauce if desired.

Recipe Tips

• Can I use fresh vegetables instead of frozen? Yes, but add them during the last 30 minutes of cooking so they stay crisp.
• How do I keep the chicken from drying out? Avoid overcooking; check for doneness at 4 hours on high or 6 hours on low.
• Can I make it spicier? Add red pepper flakes or a splash of sriracha to the teriyaki sauce for heat.
• Do I have to thaw the chicken first? No, this recipe works well with frozen chicken breasts.

What To Serve With Crock Pot Chicken Stir-Fry

This dish pairs well with simple sides to round out the meal:

• Steamed dumplings
• Egg rolls
• Simple miso soup
• Asian cucumber salad

How To Store Crock Pot Chicken Stir-Fry

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Place cooled portions in freezer-safe bags or containers for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Crock Pot Chicken Stir-Fry Nutrition Facts

• Calories: 502 kcal
• Carbohydrates: 87 g
• Protein: 29 g
• Fat: 3 g
• Cholesterol: 54 mg
• Sodium: 1488 mg
• Fiber: 4 g
• Sugar: 5 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook the rice in the crock pot with the chicken?
No, cook the rice separately for best texture and flavor.

Can I use a different sauce besides teriyaki?
Yes, you can try sweet and sour, sesame garlic, or even soy-ginger sauces.

Why do my vegetables turn mushy in the crock pot?
Cooking vegetables with chicken for several hours causes them to overcook; cook them separately for best results.

Try More Recipes:

• Crock Pot Chicken Spaghetti
• Crock Pot Chicken Sausage Soup
• Crock Pot Chicken Scarpariello

Crock Pot Chicken Stir-Fry With Frozen Vegetables

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

502

kcal

A simple and flavorful crock pot chicken stir-fry made with teriyaki sauce and frozen vegetables—perfect for busy weeknights.

Ingredients

• 6 boneless, skinless chicken breasts (frozen chicken breasts work great)
  

• 10 ounces teriyaki sauce (1 bottle)
  

• 16 ounces stir fry vegetables, frozen
  

• 4 cups rice
  

Directions

• Spray crock pot with non-stick cooking spray.
  
• Place chicken breasts inside and pour teriyaki sauce over them.
  
• Cook on high for 4 hours or low for 6 hours until chicken is done.
  
• Stir-fry or microwave vegetables separately just before serving.
  
• Serve rice in bowls, top with veggies, then add chicken and extra sauce.