Crockpot Chicken and Vegetable Stir-Fry
An easy and flavorful crockpot chicken and vegetable stir-fry recipe that combines tender chicken with vibrant vegetables in a sweet and sour sauce.
Equipment
- Crockpot For slow cooking the chicken and vegetables.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken cut into bite-sized pieces
- 19.8 ounces sweet and sour sauce
- 20 ounces frozen mixed vegetables such as Asian medley, broccoli, carrots, and sugar snap peas
- 4 ounces sliced canned mushrooms
- 1 teaspoon chicken seasoning
Instructions
- Start by spraying your crockpot with nonstick cooking spray to prevent sticking.
- Cut the chicken into bite-sized pieces and place them in the crockpot. Sprinkle the chicken seasoning over the chicken.
- Pour the sweet and sour sauce over the chicken and stir well to combine all the ingredients.
- Set your crockpot to low and let it cook for 7-8 hours, allowing the flavors to meld beautifully.
- About 15-20 minutes before serving, increase the heat to high. Add the frozen mixed vegetables and cook until they are crisp and tender, which should take around 15 minutes.
- Serve your delicious sweet and sour chicken over steamed brown or white rice, or egg noodles for a delightful meal.
Notes
For a bit of extra crunch, consider adding some chopped bell peppers or water chestnuts along with the frozen vegetables. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it in during the last 10 minutes of cooking.