Yesterday was a busy day. We had school, errands, grocery shopping, and my oldest blessing’s writing class. I really needed an easy meal that could cook while I was gone all afternoon. Since it was grocery day, I was limited to what was left in our bare pantry and fridge.
I had brown rice and chicken, and I’ve made chicken and rice in the crockpot before. However, we just had that meal last week on another one of these chaotic days, so I wanted to do something different. I decided to give it a Chinese stir-fry flare!
Crockpot Stir-Fry E THM (serves approx. 6-8)
4 cups chicken broth 2 cups brown rice salt and pepper to taste 1 doonk (1/32 tsp) stevia 3-4 Tbsp Bragg Liquid Aminos or more to your taste 5 chicken breasts
I simply dumped all of these ingredients into my trusty crockpot. I let them cook on low approximately 6 hours. Then add your favorite veggies like broccoli. I added tangerine to mine. Let it cook for another 30 minutes. You could also add a little sprinkle of red pepper for a spicy kick.