October 15, 2012

Slow Cooker Chow Mein

at Monday, October 15, 2012
Slow Cooker Chow Mein

8
  boneless skinless chicken thighs (about 1 1/2 lb)
tablespoon vegetable oil
2
  medium carrots, sliced diagonally (1 cup)
2
  medium stalks celery, coarsely chopped (1 cup)
1
  medium onion, chopped (1/2 cup)
2
  cloves garlic, finely chopped
1
  can (8 oz) sliced water chestnuts, drained
1
  cup Progresso® chicken broth (from 32-oz carton)
2
  tablespoons soy sauce
1/2
  teaspoon finely chopped gingerroot
2
  tablespoons cornstarch
3
  tablespoons cold water
1
  cup sliced fresh mushrooms (3 oz)
1
  cup snow (Chinese) pea pods
Chow mein noodles, if desired 
I used rice noodles you can use any kind of chinese noodle
  1. Remove fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
  2. In 3 1/2- to 6-quart slow cooker, place carrots, celery, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
  3. Cover and cook on Low heat setting 6 to 8 hours.
  4. In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles. Sprinkle with hard chow mein noodles. 
 



 

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