Slow-Cooker Chicken Chow Mein

Photo by Margie K.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

375

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

375

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

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

Directions

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

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