Crock Pot Chinese Chicken Hot Pot Recipe

ingredients

3 cups water
2 2/3 cups double-strength chicken broth , canned or homemade
1 medium onion, thinly sliced
2 medium carrots, cut diagonally into 1/2" thick pieces
2 medium celery ribs, cut diagonally into 1/2" thick pieces
8 ounces canned water chestnut, drained & sliced
2 teaspoons soy sauce
2 slices ginger root, 1/4" each
2 cloves garlic, crushed
1/4 teaspoon crushed hot red pepper flakes
1 pound boneless skinless chicken breasts, trimmed and cut diagonally into 1/2-inch thick slices
8 ounces firm tofu, cut into 1-inch cubes
2 ounces snow peas, trimmed
2 medium green onions, chopped

directions

In a 3-1/2-quart slow cooker, combine the water, chicken broth, onion, carrots, celery, water chestnuts, soy sauce, ginger, garlic, and crushed red pepper. Cover and slow-cook until the vegetables are tender, 6 to 7 hours on low (200 degrees F).

Turn the heat to high (300 degrees F) and add the chicken, tofu, snow peas, and green onions. Cover and slow-cook until the chicken is firm, about 15 minutes. Serve immediately.