Slow Cooker Chow Mein
boneless skinless chicken thighs (about 1 1/2 lb)
tablespoon vegetable oil
medium carrots, sliced diagonally (1 cup)
medium stalks celery, coarsely chopped (1 cup)
medium onion, chopped (1/2 cup)
cloves garlic, finely chopped
can (8 oz) sliced water chestnuts, drained
cup Progresso® chicken broth (from 32-oz carton)
tablespoons soy sauce
teaspoon finely chopped gingerroot
tablespoons cold water
cup sliced fresh mushrooms (3 oz)
cup snow (Chinese) pea pods
Chow mein noodles, if desired
I used rice noodles you can use any kind of chinese noodle
- 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.
- 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.
- Cover and cook on Low heat setting 6 to 8 hours.
- 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.