Slow-Cooker Chicken Chow Mein

By margiekyle

Ingredients

• 8 boneless skinless chicken thighs (about 1 1/2 lb)
• 1 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

Preparation

Step 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.

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