Another great and EASY recipe off my favorite crock-pot blog.
Ingredients
- 1 pound boneless, skinless chicken, cut in 1-inch chunks
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon dried ginger
- 2 tablespoons soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 (16-ounce) package stir-fry vegetables
Directions
Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Tips from a Kitchen of Reality
- I had no idea that there were so many varieties of stir-fry veggies at Wal-Mart—I used the asparagus bag and they were YUMMY!!
- I cooked this on high for 3 hours, forgot to put the veggies in until about 30 minutes before eating—and it all came out fine. (I did double check my chicken temp with a meat thermometer, and it was above the necessary.)
- We served this with white rice and egg rolls. A great “take out” dinner made at home, for super cheap!
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