Very frequently crock pot meals are (delicious) brown smooshy foods when served. This recipe manages to have some brightly colored vegetables and a mix of textures, plus being delicious, which is a nice change!

Ingredients:

• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ pieces
• 2 medium carrots, sliced diagonally
• 2 medium celery stalks, coarsely chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 8 ounce can sliced water chestnuts, drained
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon finely chopped ginger root
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup sliced fresh mushrooms
• 1 cup snow pea pods
• chow mein noodles
• Asian noodles of your choice, for serving (I have these)

Heat the oil in a skillet over medium-high heat, then add the chicken and cook until lightly browned.

Spray the inside of your crock pot with cooking spray, then put in the carrots, celery, onion, garlic, and water chestnuts. Add the cooked chicken.

In a small bowl, stir together the broth, soy sauce, and ginger, then pour over the chicken. Cover, and cook on low heat for 6-8 hours.

In a small bowl or cup, stir together the cornstarch and water until no clumps remain. Stir into the crock pot mixture, then add the mushrooms and pea pods. Turn the heat to high, recover, and cook an additional 15 minutes.

Serve on top of noodles, garnished with chow mein noodles.

I think no homemade Chinese may ever match up to February’s mu shu pork, but I happily ate this for days! (I should really get a roommate or something!?)

Crock Pot Chicken Chow Mein

From Betty Crocker.

• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ pieces
• 2 medium carrots, sliced diagonally
• 2 medium celery stalks, coarsely chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 8 ounce can sliced water chestnuts, drained
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon finely chopped ginger root
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup sliced fresh mushrooms
• 1 cup snow pea pods
• chow mein noodles
• Asian noodles of your choice, for serving

Heat the oil in a skillet over medium-high heat, then add the chicken and cook until lightly browned.

Spray the inside of your crock pot with cooking spray, then put in the carrots, celery, onion, garlic, and water chestnuts. Add the cooked chicken. In a small bowl, stir together the broth, soy sauce, and ginger, then pour over the chicken. Cover, and cook on low heat for 6-8 hours.

In a small bowl or cup, stir together the cornstarch and water until no clumps remain. Stir into the crock pot mixture, then add the mushrooms and pea pods. Turn the heat to high, recover, and cook an additional 15 minutes.  Serve on top of noodles, garnished with chow mein noodles.