Eat: Crock Pot Italian Chicken Stir-Fry

Recipe Wednesday – Yes, Please!

I really love recipes with minimal ingredients that are tasty!  This is one of those recipes you can easily throw in the crock pot when you know you don’t have a lot of time in the morning to prep it or you can make this ahead and freeze it for later use.

If you make it ahead of time, word to the wise, have all your tools* available for use so you are not dripping chicken juices all over your freshly-washed kitchen floor!  *And for this recipe all you’ll need are the ingredients below, a permanent marker (or white label and pen), and a large freezer bag.

 Italian Chicken Stir-Fry


  • 2 boneless, skinless chicken breasts
  • 1 bag of frozen stir-fry vegetables
  • 1 bottle of your favorite Italian dressing


To Cook & Eat:
Place chicken and vegetables in the crock pot and cover with Italian dressing.  Cook 6 hours on low or 4 hours on high.  Serve over minute rice, quinoa, or by itself!

To Freeze & Eat Later:
Add chicken and vegetables to a freezer bag and cover with Italian dressing.  Seal bag and turn it over a few times to mix.   Lay bag flat to freeze.   When ready-to-make,  thaw, and cook as directed above!


Have you tried this recipe?  Or perhaps you tweaked it up a bit and made it your own?  Either way, I’d love to hear from you.  Comment below!


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