Using a homemade sauce is an easy way to create a healthy slow cooker ‘stir-fry’. After you make a quick whole30/paleo sauce, just add protein and vegetables for a complete meal.
Just getting back from vacation, I’m still trying to get in to the groove of things. I need simplicity right now. I love a good stir-fry but I’m always too lazy to make one. It seems like a lot of work with all the chopping of vegetables and long list of ingredients. Yes I’m writing this knowing fully well you can make a stir-fry in under 30 minutes. Still, I tried simplifying the process a little further by throwing it in the slow cooker.
It might not look like enough sauce going in but trust me, it is. Did I mention this is whole30 and paleo?!? Serve over cauliflower rice and it’s also low-carb.
- 2 lbs chicken breasts, cubed
- 1 lbs stir-fry vegetables
- ¼ cup water
- ¼ cup low-sodium soy sauce or coconut aminos
- 2 tbsp rice vinegar
- 1 tsp extra-virgin olive oil or sesame oil
- 2 garlic cloves, minced
- 1 tbsp ginger
- 1 tsp honey or maple syrup (omit for whole 30)
- Add chicken and vegetables to the slow cooker.
- In a small bowl, mix together sauce ingredients.
- Pour sauce in to the slow cooker.
- Cook LOW 3-5 hours or HIGH 2-4.
I bought a packet organic of stir-fry vegetables from Sprouts that included carrots, broccoli, and snap peas but I encourage you to use your preferred veggies.
I served this on top of cauliflower rice but it’s great over brown rice as well.
Looking for a beef stir-fry recipe? Search no further. See here.