WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, March 6, 2013

SLOW COOKED CHICKEN ASIAN STYLE

2 pounds boneless, skinless chicken thighs, cut into strips
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (19-ounce) pineapple chunks, undrained
1 can (8-ounce) sliced water chestnuts, drained
1 medium-sized red bell pepper, cut into 1/4-inch strips
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
4 scallions (green onions), sliced diagonally
 
In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.
Cover, and cook on low setting for 6 hours.
In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.

Yield: 4 servings

Note: This is one of my old Mr. Food recipes.

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