Chicken chow mein in the crock pot & other tempting dishes

Ingredients

• 8 boneless skinless chicken thighs
• 1 Tbsp vegetable oil
• 2 medium carrots, sliced diagonally
• 2 medium stalks celery, coarsely chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 can sliced water chestnuts, drained
• 1 cup chicken broth
• 2 Tbsp soy sauce
• 1/2 tsp finely chopped gingerroot
• 2 Tbsp cornstarch
• 3 Tbsp cold water
• 1 cup sliced fresh mushrooms
• 1 cup snow pea pods
• Chow mein noodles, or thin spagetti if desired

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Preparation

• 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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