Crockpot Chicken Stir Fry

Crockpots are genius! I made this recipe before the start of a long Tuesday and when I got home my house smelled amazing and all I had to do was make rice! Cooking a late dinner is zero fun after a long day. Once hangry sets in, you can’t think straight, you don’t want to be fumbling around in the kitchen or give up and end up eating weird leftovers or cereal again (nothing wrong with either of these things though!!)


Prep time: 5 mins.

Cooking time: 4-8+ hourse (depending on crockpot setting)

Total time: 8:05+ hours


  • 1 pkg.¬†Chicken Thighs (about 8 pieces)
  • 1 bottle San J Tamari Ginger Asian Dressing
  • 1 lg. pkg. Frozen Stir Fry Vegetables
  • 1/2 cup Orange Juice/ Orange Peach Mango Juice (Dole)
  • ~2 tsp. Black Pepper
  • ~1 tsp. Garlic Powder


  • Add semi-thawed chicken thighs to the crockpot
  • Add entire bottle of San J dressing (or Asian style dressing of your choice) and orange juice
  • 20151212_133456Add desirable amount of black pepper and garlic (I prefer copious amounts of both) *This can also be done at the end of cooking,¬†upon tasting*
  • Set crockpot on low heat setting and go away for 8-9 hours. Leave it alone. Go to work. Go to the gym. Get an oil change. Get a smoothie. Get a puppy. etc…
  • Before serving add frozen stir fry veggies and stir into cooked chicken. This will help break up the chicken also. Let them marinate together for about 15 minutes.
  • During this time, start your rice, quinoa, spaghetti squash, zucchini pasta, etc. Whatever you want to put this over or eating it plain will work! Leftovers may be frozen or pre packed for lunches for the week*20151202_133824


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