Slow Cooked Chicken Chow Mein

• boneless skinless chicken thighs (about 1-1/2 pounds)↗8
• tablespoon vegetable oil↗1
• medium carrots, sliced diagonally (1 cup)↗2
• medium celery ribs, coarsely chopped (1 cup)↗2
• medium onion, chopped (1/2 cup)↗1
• garlic cloves, finely chopped↗2
• (8 ounce) can sliced water chestnuts, drained1
• cup chicken broth↗1
• tablespoons soy sauce↗2
• teaspoon finely chopped gingerroot1⁄2
• tablespoons cornstarch↗2
• tablespoons cold water3
• cup sliced fresh mushrooms (3 ounces)1
• cup snow pea pods (Chinese)1
• chow mein noodles, if desired↗

Step-by-step instructions

1. 1

   Remove fat from chicken. Cut chicken into 1-inch pieces. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.

2. 2

   Place carrots, celery, onion, garlic and water chestnuts in 3 1/2 to 6-quart slow cooker. Add chicken. Mix broth, soy sauce and gingerroot; pour over chicken.

3. 3

   Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center and vegetables are tender.

4. 4

   Mix cornstarch and water until smooth, stir into chicken mixture. Stir in mushrooms and pea pods. Cover and cook on high heat setting 15 minutes. Serve over noodles.