How to make it

  • Toss chicken pieces with 5-spice powder, red pepper flakes, salt and lemon pepper.
  • Saute chicken in peanut oil in large skillet, until just browned, about 5-7 minutes, then add mushrooms, leeks and garlic and cook until chicken is no longer pink.
  • Place chicken, vegetables, soy sauce, celery salt and chicken stock in slow cooker. Cook on low about 4 hours until heated through and peppers are tender.
  • Stir cornstarch into 1/4 cup water and add that and sesame oil to slow cooker. Stir and let cook about another hour for broth to thicken.
  • Add cooked rice to slow cooker and combine before serving or serve stew over rice. Top each serving with cilantro.

Reviews & Comments 3

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    " It was excellent "
    Cosmicmother ate it and said...
    I'm not a fan of mushrooms, but I really liked the flavors in this so had to try it without mushrooms. I'm glad I did! I used carrots and celery to replace the mushrooms and it was delicious. If you're a mushroom fan it could only be better with them and would add more of that umami flavour!
    More info in IMI: Slow Cooker Asian Inspired Chicken Stew
    Made for the ~Cooking for Keni month~, Feb 2018
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  • pleclare 10 years ago
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    " It was excellent "
    mommyluvs2cook ate it and said...
    This was so different from any soup I have ever had! Yummy! I pretty much followed the recipe exactly! Did use less mushrooms since I'm the only one who eats them. Thanks! My IMI review Slow Cooker Asian Inspired Chicken Stew
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  • keni 12 years ago
    No, no, boneless, skinless breasts are fine, dd, that's what I use. You'll prolly wanna up the heat a touch, as I do, but it's easily adaptable.
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    " It was excellent "
    justjakesmom ate it and said...
    This is my kind of meal! I like to use breasts though, so I wonder if they would get dry cooking this long in the crock pot. I can just make this on the stove top too though. Has the kind of spice I like.
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