Chinese Chicken Hot Pot Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

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 waterchestnut -- 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

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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 F).

Turn the heat to high (300 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.

NOTE: Feel free to add other favorites such as zucchini, mushrooms or sweet red peppers during the last 15 minutes of cooking.

This recipe from CDKitchen for Chinese Chicken Hot Pot serves/makes 4

Recipe ID: 51406

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