Prep 10 mins
Cook 8 hrs
I love the ease of preparing this in my slow cooker.
- 8 boneless skinless chicken thighs (about 1-1/2 pounds)
- 1 tablespoon vegetable oil
- 2 medium carrots, sliced diagonally (1 cup)
- 2 medium celery ribs, coarsely chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 2 garlic cloves, finely chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1⁄2 teaspoon finely chopped gingerroot
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup sliced fresh mushrooms (3 ounces)
- 1 cup snow pea pods (Chinese)
- chow mein noodles, if desired
- Remove fat from chicken. Cut chicken into 1-inch pieces. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
- Place carrots, celery, onion, garlic and water chestnuts in 3 1/2 to 6-quart slow cooker. Add chicken. Mix broth, soy sauce and gingerroot; pour over chicken.
- Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center and vegetables are tender.
- Mix cornstarch and water until smooth, stir into chicken mixture. Stir in mushrooms and pea pods. Cover and cook on high heat setting 15 minutes. Serve over noodles.
I used skinless boneless chicken breast halves and did not brown them prior to placing them in the crock pot, the chicken was moist & tender. I didn't have celery or mushrooms (maybe next time), so my review is based on the recipe minus those ingredients. I decided at the end of cooking (during the same step that I added the snow peas) that I would add about a cup of instant rice (didn't feel like making another pot dirty and my microwave quit the other day, glad I did. It turned out pretty good and didn't need to thicken it up with the cornstarch either. My 1 year old ate, and ate and ate it! I would say my final dish tasted similar to Won Ton soup (minus the Won Tons), which is great because we love it in our house. Next time I will make sure I have all the ingredients and update my review, but I think it's definetly a minimal effort, cook all day keeper! Thanks for sharing!
This was super easy and turned out very well, instead of sugar peas we added baby corn. Really good, and our 3 year old loved it too! (always nice when you can get them to eat their veggies!)
I used 3 boneless breast halves and I adapted the recipe (mostly due to what was in the pantry) as follows: Only 1 clove garlic. added dried shitake mushrooms and so I added the whole 14oz can of broth. Not as much ginger as called for. Did not add the fresh mushrooms or snow peas at the end but did add part of a can of "golden mushrooms". I recommend them since they can have a similar look to bean sprouts when cooked. In the end I had to add more soy sauce (I had used low sodium broth). I regret cutting back on the spices since it was a little bland. Wasn't sure what was missing.