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Slow Cooker Chinese Chicken Hot Pot
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- #51406
serves/makes:
ready in:
over 5 hrs
over 5 hrs
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.
cook's notes
Feel free to add other favorites such as zucchini, mushrooms or sweet red peppers during the last 15 minutes of cooking.
added by
ArkansasMom
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
286 calories, 5 grams fat, 26 grams carbohydrates, 34 grams protein per serving.
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