Slow Cooker Chow Mein

Slow Cooker Chow Mein

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 

I used rice noodles you can use any kind of chinese noodle

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. 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. Cover and cook on Low heat setting 6 to 8 hours.
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. Sprinkle with hard chow mein noodles.