Crock Pot Stir Fry

Because of the nature of a stir-fry dish (hot and fast), one wouldn’t think that it might be done in a slow cooker. Not being able to whip out my wok, I decided to give the idea a try. As it turns out, this dish is not technically a stir fry, but it can be done quite successfully!

In this attempt, I used a lot of canned veggies, drained and rinsed, as a shortcut. That’s how things like baby corn, straw mushrooms, water chestnuts, and bamboo shoots are available locally. Feel free to experiment with fresh produce if it’s available in your area.


Button mushrooms, bamboo shoots, baby corn, bean sprouts, and water chestnuts.

The chicken, onions, and bell pepper used were all frozen, though added at the proper times, they all did an admirable job. I keep unused portions of onions and peppers in the freezer to preserve them for later use, and consequently always seem to have plenty on hand.

Crock Pot Stir Fry
Prep TIme: 20 minutes
Cook Time: 3 hours on High
Servings: 8-12

2 lb chicken or pork


Bullion cubes

2 chicken bullion cubes
1/4 cup water
1 tbsp garlic powder
1 tbsp onion powder
4 tbsp soy sauce
2 oz onion, diced
2 oz bell pepper, diced
12 oz mushroom pieces
12 oz bamboo shoots
12 oz water chesnuts, sliced
15 oz baby corn
15 oz bean sprouts
4 oz hoisin

Prep your crock. I use a liner and a bit of olive oil spray.

Place raw meat into crock with 1/4 cup water, diced onion and bullion cubes. Sprinkle soy sauce over the meat. Sprinkle in garlic and onion powders, spreading them about evenly. Seal up the pot.

Allow meat to cook thoroughly on high. This should take about 2 to 2-1/2 hours.

Shred or cube the meat, but keep it hot. Return to the pot.


Final mixture with hoisin.

Drain and rinse all remaining canned vegetables, then add them to the pot. Stir gently, adding hoisin sauce. Cover the pot and allow to heat for 1/2 hour or until all ingredients are hot.

Serve over rice or noodles. Refrigerate any leftovers.

This dish has been a big hit with my family, and has been repeated already. I suspect there will be plenty of repeats and variations in the future.

If you like a spicier heat, add a teaspoon of dried red chili peppers and a teaspoon of paprika with the spices scattered over the raw meat prior to cooking.

The usual bok choy was left out due to the dietary restrictions of one of the family, but we really didn’t miss it!

–Ann Cathey

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