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Total Time
7hrs 10mins
Prep 10 mins
Cook 7 hrs

This came from Woman's Day magazine, slow cooker recipe card.

Ingredients Nutrition

Directions

  1. Mix all ingredients in a 3 quart or larger slow cooker.
  2. Cover and cook on high 4 hours or on low 7-9 hours, until chicken is tender.
  3. Carefully lift chicken (it's fall off the bone tender) onto serving platter.
  4. Top with the sauce and vegetables, sprinkle with scallions and cashews.
Most Helpful

4 5

I also used Kikkoman's Stir-Fry sauce and found the finished product to be tasty which was great since considering the ease of preparation. I didn't have chicken legs, so I used 3 skinless boneless chicken breast halves. I omitted the orange peel & cashews and used 8 oz fresh baby corn (found in the Asian section of the produce department). I didn't have fresh ginger so I used about 1/4 t. ground ginger. Lastly, when the dish finished cooking, I lightly shredded the chicken a bit, added a little crushed red pepper flakes, added a half a pack of crushed Ramen noodles (the kind you use for the instant soup, minus the seasoning packet) & 8 oz frozen sugar snap peas. Turn crock on "warm" and let sit for an additional 10 minutes.

1 5

I used Kikomans brand stirfry sauce. I didn't have baby corn so used regular. My husband gave this 2 stars. I guess we don't like bottle stirfry sauce although we like Kikoman's soy sauce.