Crock Pot Chicken Chow Mein

What a great Asian dish! I don’t like this to be spicy so I leave out the red pepper flakes, but they do add extra flavor if you don’t mind some heat. Serve over rice or Asian noodles and you’ve got a tasty, easy meal.

Crock Pot Chicken Chow Mein

1 to 2 tablespoons vegetable oil
1 1/2 pounds boneless chicken breasts, skin removed, cut in 1-inch cubes
4 medium carrots, thinly sliced
6 to 8 green onions, sliced, including green
1 1/2 cups sliced celery
1 cup low sodium chicken broth
1 tablespoon granulated sugar
1/3 cup light soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 medium clove garlic, crushed or 1 tsp minced from a jar
1 can (8 ounces) bean sprouts
1 can (8 ounces) water chestnuts, sliced
1/4 cup cornstarch
1/3 cup water

Cube your chicken and place in bottom of crock pot. You can brown first in a skillet, but I don’t think that is necessary. Stir in remaining ingredients except cornstarch and water. Cover and cook on LOW for 6 to 8 hours.

Turn to HIGH. Combine cornstarch and cold water in a small bowl; stir until cornstarch is dissolved. Stir cornstarch mix into slow cooker. Keep cover slightly ajar to allow steam to escape. Cook on HIGH until thickened, about 15 to 30 minutes. Serve over rice or Asian noodles.