Slow-Cooker Chicken Chow Mein

(9)
  6 reviews
  • 15|min prep time
  • 6|hr|30|min total time
  • 15 ingredients
  • 4 servings

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

  1. 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.
  2. 2 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.
  3. 3 Cover and cook on Low heat setting 6 to 8 hours.
  4. 4 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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