Prep 15 mins
Cook 8 hrs
from about.com: southern recipes. I haven't made this recipe yet, but am posting in on 'Zaar for easy keeping (and finding).
- 1 -2 tablespoon vegetable oil
- 1 1⁄2 lbs boneless skinless chicken breasts, cut in 1-inch cubes
- 4 medium carrots, thinly sliced
- 6 -8 green onions, sliced, including green
- 1 1⁄2 cups sliced celery
- 1 cup low sodium chicken broth
- 1 tablespoon granulated sugar
- 1⁄3 cup light soy sauce
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon ground ginger
- 1 medium garlic clove, crushed
- 1 (8 ounce) can bean sprouts
- 1 (8 ounce) can water chestnuts, sliced
- 1⁄4 cup cornstarch
- 1⁄3 cup water
- Heat oil in skillet; brown chicken, stirring to brown all sides. Put chicken pieces in crockpot. Stir in all ingredients except cornstarch and water. Cover and cook on low for 6 to 8 hours.
- Turn to high. Combine cornstarch and cold water in a small bowl; stir until mixture is smooth and cornstarch is dissolved. Stir into the slow cooker liquids. Keeping cover slightly ajar to allow steam to escape, cook on HIGH until thickened, about 15 to 30 minutes (this step can be done more quickly on the stovetop over medium heat). Serveover rice or Chinese noodles.
This was fantasic. I am usually not a fan of crock pot food but keep trying because its easy and this is definately a keeper. I didn't use the water chesnuts or the canned bean sprouts because I don't like them. I added drained baby corn instead. I cooked on high for about 4 hours, added the cornstarch/water and cooked another 10 minutes. Turned out perfect.
Love this recipe, the flavor is perfect and it is so healthy! Thanks for posting this recipe, it is quite flexible and so easy! I put the chicken in the crockpot without browning, used a fresh bag of bean sprouts, fresh ginger, a yellow onion, no water chestnuts, sucralose for sweetener and no sides for a lower carb meal. This goes in my favorite recipes and meal rotation.
So easy! So delicious! I have never made chicken chow mein but it was one of my favorite dishes my mom made. This recipe tasted just like hers! I made it a few weeks ago and will make two crackpots of it tomorrow, which is a lot because my husband, who also loved the recipe, and I are in our upper 60s and don't eat that much. We will be giving this to 2 friends from church whose spouses are going through chemotherapy. I'm a decent cook so I wouldn't take something unless it tasted really good. This recipe fills the bill.