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Thursday, March 23, 2017

Crock Pot Chicken Stir Fry

12 to 15 servings; 2 hours, 30 minutes

3 lbs Chicken thighs, boneless and cut in pieces
3 lbs Stir fry vegetables, frozen
1 jar Stir fry sauce (12 oz)
2 C Rice
4 C Water

Brown chicken
In a large skillet over medium-high heat brown chicken thigh pieces in a little olive oil. Salt and pepper to taste. Cook in batches if necessary. Once browned move to crock-pot.

Cook vegetables
Mix vegetables and stir fry sauce with the chicken in crock pot. Cover and cook on high until vegetables are heated through and chicken is fully cooked, 2 hours. Serve over rice, see below.

In a large pot over medium-high heat toast rice in a little olive oil for 2 minutes. Add water and bring to a boil, cover and remove from heat. Let sit at least 25 minutes. Remove lid and fluff rice fork.


  1. Hi Angie, This recipe sounds delicious and easy to make! Thanks for sharing! Blessings, Janet

  2. thanks so much and thats what I love dishes that are delicious and easy to make thanks for your visit


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