Katie Austin

Slow Cooker Chicken and Veggie Stir Fry Noodles

Slow Cooker Chicken and Veggie Stir Fry Noodles

Here’s what you need:

1 lb chicken (I used chicken tenders but you can also use chicken breasts if you have that on hand, as well)

1 cup chopped carrots

1 cup onion, diced

1 cup chopped green beans

1/2 cup garlic teriyaki sauce 

1/4 cup miso paste

1 tsp garlic powder

1/4 cup soy sauce 

2 tbsp rice wine vinegar

1 tbsp sesame oil

Optional: 1 tbsp Fly by Jing Zhong sauce, chili oil or chili paste to your liking

2.5 cups chicken broth

6oz of rice noodles

Optional toppings: sesame seeds and sriracha 

Here’s how you make it:

You guys! This dish is seriously SO EASY! All you have to do is add all of your chopped veggies, chicken breasts, seasonings/sauces and chicken broth in a crockpot and mix until evenly combined… (The only ingredient that you DON’T add in the beginning is the noodles).

Add everything to the crockpot and cook on high heat for 4 hours.

After 4 hours, check on your chicken. It should pull apart easily! Shred up all of your chicken and give it a nice little mix again.

Then, add in the rice noodles and cook for another 20 minutes (make sure to stir often so that all of the noodles cook evenly) or until the noodles have softened.

Once the noodles are cooked, it’s time to plate! I topped mine with some sesame seeds and you could even add some sriracha or red pepper flakes for a little heat!