Crockpot Stir Fry

This weekend {+Monday because I didn't work} was exhausting. Busy packing, moving, cleaning and this coming week and next weekend will look much the same.

The in-laws are {almost} all moved into their new house so now begins the process of cleaning the farm before we move in. Our apartment is now in piles and in disarray which is also kind of how my life feels. 

I will be the first to admit manual labor really isn't my thing and this moving business is taking a toll on my laziness haha but my fitbit is loving it!! Needless to say making meals was not on the top of my list this weekend!!

Here is a super easy meal I threw together on Saturday Morning and I was a bad blogger and only got this one picture but I can assure you it is amazing and my husband took thirds!!

Crockpot Stir Fry

What you Need:

1/2 Cup Veggie or Chicken Broth

1/4 Cup Soy Sauce

1/4 Cup Apple Juice (this could also be cider or rice wine vinegar but all I had was apple juice)

1 T. Corn Starch

Dash of Ketchup

...

8oz canned Baby Corn {drained}

8oz canned Water Chestnut {drained}

1 lb Canned Chicken {drained}

8oz Frozen Mushrooms

14oz Frozen Stir Fry Veggies 

What to Do:

Add all of the bottom ingredients to Crockpot. Mix Top ingredients together in bowl then dump on top of Crockpot mixture. Cook on Low for 5-8 hours or High for 3-4 hours. Might take less time too depending on how hot your Crockpot gets. {I had mine on low for 2 hours then on high for another 2 hours}

This was a great dish just by itself but could also be served over rice, whole wheat thin spaghetti or with chow mien noodles. 

Enjoy!!