SLOW COOKER STIR-FRY LO MEIN
Tender morsels of chicken are combined with crunchy stir-fried vegetables and a flavorful sauce in this easy slow cooker recipe.
Provided by Land O'Lakes
Categories Slow Cooker Chicken Stir-fry Savory Cooking Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until chicken is browned.
- Place chicken into slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion. Cover; cook on Low heat setting 4-6 hours, or High heat setting 2-3 hours or until chicken is tender.
- Add stir-fry vegetables; stir. Cover; cook on High heat setting, stirring once, 30-40 minutes or until vegetables are crisply tender. Stir in cashews just before serving, if desired.
- Cook lo mein noodles according to package directions.
- Spoon stir-fry chicken and vegetable mixture over noodles.
Nutrition Facts : Calories 430 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 1790 milligrams, Carbohydrate 52 grams, Fiber 5 grams, Sugar grams, Protein 28 grams
SLOW COOKER CASHEW BEEF AND BROCCOLI STIR FRY
Delicious melt in your mouth beef that cooks right in your slow cooker with veggies and cashews hidden throughout. One of the best meals that you will make in your slow cooker and so much better than takeout!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 6h10m
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
- Turn the crockpot on low and cook for about 6 hours. You don't want to cook the beef too long or it will start to shred.
- When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add the broccoli, cashews and carrots and stir. Cook an additional 30 minutes so that the sauce can thicken and frozen broccoli and carrots can cook. You don't want to add the broccoli until the very end or it will be mushy. If you are using fresh broccoli, steam before or add about an hour before it is done cooking to heat through.
- Serve over rice and enjoy!
Nutrition Facts : Calories 506 kcal, Carbohydrate 42 g, Protein 36 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 1396 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
SLOW COOKER BEEF STIR FRY
Flavorful beef stir-fry with peppers, onions and mushrooms. An easy and absolutely delicious meal simmered in the crock pot.
Provided by Katerina | Diethood
Categories Dinner
Time 6h15m
Number Of Ingredients 6
Steps:
- Season steak with salt and pepper; set aside.
- Cut up the vegetables and place in the slow cooker.
- Place steak over veggies.
- Pour sauce over meat and vegetables.
- Cover and cook on low for 6 hours or on high for 4 1/4 hours, or until meat is done.
- Remove beef from slow cooker and cut into thin strips; place back in the slow cooker.
- Serve over brown rice or quinoa.
Nutrition Facts : Calories 315 kcal, Carbohydrate 15 g, Protein 37 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 594 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ORANGE CHICKEN STIR-FRY
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Provided by PENNIETHEWOO
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
- Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
- Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g
TERIYAKI CHICKEN AND STIR FRY VEGGIES
Need a new go-to dinner recipe? This Slow Cooker Chicken Teriyaki is SO simple - it takes just a few minutes to throw into the crock pot and it always tastes amazing!
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 4
Steps:
- Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
- Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
- Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
- About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
- Place some rice in a bowl, put veggies on next, then throw your chicken on top.
- If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.
Nutrition Facts : Servingsize 1 serving, Calories 410 kcal, Fat 12 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 47 g, Sugar 22 g, Protein 29 mg
CHICKEN VEGETABLE STIR FRY
If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
- Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
- Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 52.6 g, Cholesterol 69.2 mg, Fat 16.6 g, Fiber 6.2 g, Protein 34.5 g, SaturatedFat 2.9 g, Sodium 886.3 mg, Sugar 8.3 g
SLOW-COOKER CHICKEN AND VEGETABLE "STIR-FRY"
Steps:
- Cooking Time 2 to 3 hours on Low Slow Cooker Size 5 1/2 to 7 Quarts INSTRUCTIONS 1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low. 2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces. 3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve.
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