Slow Cooker Chicken And Vegetable Stir Fry Recipes

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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

STIR-FRIED CHICKEN AND VEGETABLES



Stir-Fried Chicken and Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

EASY CHICKEN AND VEGETABLE STIR-FRY



Easy Chicken and Vegetable Stir-Fry image

This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!

Provided by Sandi Nicol

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 6

Number Of Ingredients 16

2 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 (8 ounce) cans sliced water chestnuts, drained
2 stalks celery, sliced
2 carrots, sliced
½ pound fresh green beans, cut into pieces
½ pound fresh mushrooms, sliced
½ pound fresh bean sprouts
½ pound fresh broccoli, cut into pieces
½ pound fresh green cabbage, cut into pieces
1 ½ cups stir-fry sauce (such as Kikkoman®)
½ cup minced garlic
7 green onion stalks, cut into pieces
2 tablespoons sesame seeds, or to taste
2 tablespoons ground ginger, or to taste
½ teaspoon salt, or to taste

Steps:

  • Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

25 minutes is all it takes to make a one-dish dinner of chicken, pasta and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoons canola or vegetable oil
1 cup julienne (matchstick-cut) carrots
1 medium onion, sliced (about 1 cup)
1 lb boneless skinless chicken breasts (about 3), cut into 2x1/2-inch strips
1 1/4 cups water
4 oz uncooked vermicelli, broken in half
1 cup frozen baby sweet peas
1/2 cup stir-fry sauce
1 teaspoon garlic salt

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add carrots, onion and chicken; cook 6 to 7 minutes, stirring frequently, until chicken is no longer pink in center and vegetables are tender.
  • Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes.
  • Stir in peas and stir-fry sauce. Cook about 2 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat. Stir in garlic salt.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 4 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 7 g, TransFat 0 g

CHICKEN & VEGETABLE STIR-FRY



Chicken & Vegetable Stir-Fry image

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 16

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Steps:

  • Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN-VEGGIE STIR-FRY



Chicken-Veggie Stir-Fry image

An inviting combination of chicken, vegetables, fresh herbs, and garlic--you'll be making this one again soon.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 red onion, cut into wedges (about 1 1/2 cups)
1 yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)
4 oz fresh sugar snap peas (about 1 cup)
2 cloves garlic, finely chopped
1/2 cup chicken broth
2 tablespoons cider vinegar
1 teaspoon lemon pepper seasoning
2 tablespoons chopped fresh oregano leaves

Steps:

  • In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
  • In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
  • In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.

Nutrition Facts : Calories 250, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g, TransFat 0 g

VEGETABLE CHICKEN STIR-FRY



Vegetable Chicken Stir-Fry image

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh carrots
1 cup fresh cauliflowerets
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.

Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

  • Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  • Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

SLOW COOKER CHICKEN AND VEGETABLES RECIPE



Slow Cooker Chicken and Vegetables Recipe image

Hearty and flavorful chicken, carrots, potatoes and onions that combine to make an easy and delicious dinner. This Slow Cooker Chicken and Vegetables can be thrown together in a matter of minutes and then the slow cooker does all the work for you!

Provided by Elyse Ellis

Categories     Main Course

Time 4h15m

Number Of Ingredients 10

1 onion (sliced)
16 ounces baby carrots (1 package)
6 red potatoes (sliced)
salt and pepper (to taste)
1 cup chicken broth
1 teaspoon dried thyme
1 Tablespoon minced garlic
1 Tablespoon olive oil
8 boneless, skinless chicken thighs
chopped fresh thyme (for garnishSpray a slow cooker with nonstick cooking spray.)

Steps:

  • Spray a slow cooker with nonstick cooking spray.
  • Place sliced onion in the bottom.
  • Top with carrots and sliced red potatoes.
  • Season with salt and pepper, as desired.
  • Pour chicken broth on top then season with dried thyme and minced garlic.
  • Heat olive oil in a pan over medium-high heat.
  • Place chicken thighs in pan and cook for a few minutes on each side or until slightly browned.
  • Place chicken on top of vegetables.
  • Cover slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
  • Garnish with fresh thyme before serving.

Nutrition Facts : Calories 387 kcal, Carbohydrate 43 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 143 mg, Sodium 376 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

SLOW COOKER CHICKEN AND VEGETABLES



Slow Cooker Chicken and Vegetables image

I usually start with frozen chicken breasts so it doesn't fall apart -- though if it does, it kind of turns into stew. My family likes this over rice. Ro-tel works instead of diced tomatoes if you like a "kick".

Provided by wife2abadge

Categories     One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 medium potatoes, sliced
16 ounces frozen mixed vegetables
4 boneless skinless chicken breasts
15 ounces diced tomatoes
3 dashes Tabasco sauce

Steps:

  • Layer the potatoes, veggies, and chicken in the slow cooker.
  • Mix the Tabasco into the tomatoes and pour over the top.
  • Cook on low 8-9 hours.

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.

CHICKEN AND VEGETABLE STIR-FRY



Chicken and Vegetable Stir-Fry image

I've made this dish many times. The ingredients (mainly the veggies) sometimes vary depending on what I have on hand, but it always turns out delicious.

Provided by abbydabby

Categories     Rice

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

cooking spray
2 tablespoons fat free chicken broth (can substitute with oil or vegetable broth or stock)
2 garlic cloves, crushed
1 1/4 lbs boneless skinless chicken breasts, 1 1/2-inch slices
1 red onion, chopped
8 ounces white mushrooms, sliced
1 red pepper, chopped
1 green pepper, chopped
6 ounces baby carrots, chopped
1 (8 ounce) can sliced water chestnuts
1 bunch baby bok choy, sliced
1/2 cup stir-fry sauce, Kikkoman's
1/2 cup water
2 1/2 cups Minute Rice
1/2 cup peanuts, lightly salted
1 tablespoon sesame seeds

Steps:

  • Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
  • Add chicken breast pieces and cook on medium heat for 7 minutes.
  • Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
  • Prepare rice according to directions.
  • Add peanuts to stir-fry mixture and cook 2-3 more minutes.
  • Serve immediately over rice.

Nutrition Facts : Calories 589.4, Fat 14.8, SaturatedFat 2.4, Cholesterol 90.8, Sodium 254.4, Carbohydrate 71.1, Fiber 7.9, Sugar 8.6, Protein 43.5

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EASIEST EVER CHICKEN STIR FRY (+ VIDEO) - FAMILY FOOD ON THE TABLE
Heat 1/2 tablespoon canola oil in a wok or large skillet over medium-high heat. Add chicken and stir fry for 5-6 minutes, until almost done. Remove chicken from pan and set aside. Add remaining 1/2 tablespoon canola oil. Add frozen vegetables and stir fry 3-4 minutes, until heated through and crisp-tender. Return chicken to wok or skillet.
From familyfoodonthetable.com


CHICKEN & VEGETABLE STIR FRY – JULIA PACHECO
2022-01-15 Stir fry the vegetables around for 5-7 minutes or until they are tender. Remove the vegetables to a separate plate and set to the side. In the same pan add the last tbs of olive oil once hot add the minced garlic and ginger cook for 30 seconds. Now add the sesame oil, broth, soy sauce, and brown sugar bring up to a simmer whisking frequently.
From juliapacheco.com


SLOW COOKER BUFFALO CHICKEN SANDWICH : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GROUND CHICKEN STIR FRY RECIPE (HEALTHY BOWL!) - DINNER, THEN …
2020-06-05 Instructions. In a small bowl mix the sauce ingredients together. To a large pan add 1 tablespoon oil, ground chicken and diced water chestnuts. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
From dinnerthendessert.com


EASY CHICKEN STIR FRY {WITH THE BEST SAUCE!} - BELLY FULL
2021-02-23 Instructions. In a small bowl, combine all the ingredients for the sauce. Set aside. Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
From bellyfull.net


SLOW COOKER STIR FRY VEGETABLES & CAULIFLOWER RICE – LOW CALORIE
2019-12-06 Instructions. Place all of the vegetables except the cauliflower rice in the slow cooker and mix. Whisk the soy sauce, chili garlic sauce and Swerve brown sweetener. Pour sauce over vegetables and mix well. Cover and cook on low for 4 …
From mylifecookbook.com


CHICKEN STIR-FRY RECIPE - COOKING CLASSY
2015-03-10 Make stir-fry sauce: In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside. Heat skillet and prepare chicken: Heat 1 Tbsp oil in a non-stick 12-inch skillet (that’s deep, or use a saute pan or wok) over medium-high heat.
From cookingclassy.com


STIR FRIED VEGETABLE RECIPE - THERESCIPES.INFO
Chinese Vegetable Stir Fry Recipe - Chinese.Food.com best www.food.com. 1 tablespoon canola oil 1 1 ⁄ 2 cups broccoli florets 1 tablespoon water 3 ⁄ 4 cup julienned carrot 1 1 ⁄ 2 cups snow peas, ends trimmed 6 fresh shiitake mushrooms, slivered 1 ⁄ 2 cup sliced water chestnuts, drained 1 clove garlic, minced 1 ⁄ 2 teaspoon minced fresh ginger 3 tablespoons reduced …
From therecipes.info


SLOW COOKER CHICKEN TERIYAKI WITH VEGETABLES - SLENDER KITCHEN
1. Place the chicken thighs in the bottom of your slow cooker. 2. Stir together the soy sauce, honey, rice vinegar, green onions, garlic, and ginger in a bowl until well combined. Pour over the chicken. 3. Cook on low for four hours. This can also be cooked on high for 2 hours. 4.
From slenderkitchen.com


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