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Crock-Pot Chicken Stir Fry-ii
Crock-Pot Chicken Stir Fry-ii
- Recipe Submitted by Chicoo on 08/27/2014
Category: Healthy Recipes, Main Dish, Crockpot
Ingredients List
- 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
Directions
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.
THE RICE:
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.
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.
THE RICE:
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.
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