Slow Cooker Chicken Stir Fry Recipe

Name: Slow Cooker Chicken Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; INSTRUCTIONS

Servings: persons

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
INSTRUCTIONS

1
INSTRUCTIONS
2
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.
3
2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.
4
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

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: INGREDIENTS, 1/2 cup chicken broth, 1/2 cup hot pepper jelly, 3 tablespoons soy sauce, and more.

Yes, Slow Cooker Chicken Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Chicken Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions