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Slow Cooker Chicken Stir Fry

This ultra-tasty slow cooker chicken recipe combines the flavor of a stir fry with the convenience of a slow cooker. Have a delicious veggie-filled meal waiting for you with this low calorie slow cooker recipe. There's nothing easier than slow cooker meals and there's nothing easier than stir fry, so it's the easiest thing in the world when you combine the two! One of the best parts about slow cooker recipes is that you can set it and forget it. Then when you come home from a long day, your dinner is already hot and ready for you to enjoy.



  • 2 skinless boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon crystallized ginger, minced
  • 1 cup celery, sliced
  • 5 ounces water chestnuts, sliced and drained
  • 1 onion, sliced
  • 2 cups low sodium chicken bouillon
  • 2 tablespoons low sodium soy sauce
  • 1 cup mushrooms, sliced
  • 1 pound bean sprouts, drained
  • 2 cups cooked brown rice
  • 1/2 cup almonds, slivered


  1. Cut chicken into strips about 2-inches long and 1/2-inch thick. 

  2. Place chicken in slow cooker with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce. 

  3. Cover and cook on low five to six hours. 

  4. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes. 

  5. Serve over hot rice. Sprinkle with almonds. 

  6. Serve with extra soy sauce, if desired.

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