Chicken chow mein in the crock pot & other tempting dishes

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
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


  • 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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