Slow Cooker Chicken 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

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 fresh broccoli florets

1

cup fresh snow pea pods

6

cups chow mein noodles

• 1 Remove any fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 5 minutes, turning once, until brown.
• 2 In 3- to 4-quart slow cooker, place carrots, celery, onion and garlic. Add chicken. Mix broth, soy sauce and gingerroot; pour over chicken.
• 3 Cover; 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 broccoli and pea pods. Increase heat setting to High; cover and cook 15 minutes. Serve over noodles.