Slow Cooker Chicken Stir Fry Recipes

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SLOW COOKER STIR-FRY LO MEIN



Slow Cooker Stir-Fry Lo Mein image

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

2 tablespoons Land O Lakes® Butter
1 (20-ounce) package boneless skinless chicken thighs, cut into bite-sized pieces
1 cup stir-fry seasoning sauce
1 (5-ounce) can sliced water chestnuts, drained
1 medium (1/2 cup) onion, sliced
1 (16-ounce) package fresh stir-fry vegetables (celery, carrots, broccoli and pea pods)
1/2 cup whole cashews, if desired
1 (8-ounce) package lo mein noodles

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



Slow Cooker Cashew Beef and Broccoli Stir Fry image

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

1 lb. boneless (beef chuck roast, sliced into thin strips)
1 cup beef broth (or beef consumme)
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves (minced)
2 tbsp cornstarch
3 cups Frozen Broccoli Florets
1 cup cashews
1 cup frozen carrots
White or brown rice (cooked)

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



Slow Cooker Beef Stir Fry image

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

1.5 pounds flank steak ((you can also use chicken breasts))
salt and fresh ground pepper (to taste)
2 bell peppers ((choose a combination of red, orange & yellow) cut into strips)
1 large yellow onion (sliced)
3 cloves garlic (finely chopped)
1 pouch (9-ounces) McCormick Sesame Chicken Stir Fry Sauce

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



Orange Chicken Stir-Fry image

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

½ cup orange juice
3 tablespoons soy sauce
3 cloves garlic, chopped
1 tablespoon grated orange zest
1 teaspoon ground ginger
½ teaspoon red pepper flakes
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves, thinly sliced
½ cup chicken broth
2 tablespoons cornstarch
1 (16 ounce) package frozen stir-fry vegetables
1 cup sugar snap peas
1 cup broccoli florets
1 cup sliced carrot

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



Teriyaki Chicken and Stir Fry Veggies image

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

6 boneless skinless chicken breasts (frozen chicken breasts work great)
1 (10 ounce) bottle Teriyaki sauce
1 (16 ounce) bag frozen stir fry vegetables
4 cups cooked rice

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



Chicken Vegetable Stir Fry image

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

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
2 large red or yellow bell peppers, chopped
1 ¼ cups chopped red onion
2 cups bean sprouts
1 cup snow peas, cut in 3/4-inch pieces
2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 (8.8 ounce) pouches UNCLE BEN'S® READY RICE® - Whole Grain Brown
2 tablespoons sesame seeds

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"



SLOW-COOKER CHICKEN AND VEGETABLE

Categories     Chicken     Quick & Easy     Dinner

Yield 4

Number Of Ingredients 13

INGREDIENTS
1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin

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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