Slow Cooker Asian Inspired Chicken Stew
From keni 15 years ago
- 5 minutes to make
- Serves 8
5 spice powder helps to give this hearty stew a bit of an Asian taste. Good served over rice, or, add cooked rice to the slow cooker at the end of cooking time, instead.
Ingredients
- 2 pounds boneless, skinless chicken, cut into bite size pieces shopping list
- 2t Chinese 5-spice powder shopping list
- 1-1 1/2t red pepper flakes shopping list
- 1t celery salt shopping list
- 2T peanut or olive oil shopping list
- 2 leeks, sliced diagonally shopping list
- 10oz fresh mushrooms, sliced shopping list
- 6 cloves garlic, minced shopping list
- 24oz chicken stock shopping list
- 2-4T cornstarch shopping list
- 2 red or orange bell peppers, cut into 1 inch pieces shopping list
- 1/4 cup soy sauce shopping list
- 2T sesame oil shopping list
- salt and lemon pepper shopping list
- 5 cups cooked rice(optional) shopping list
- chopped cilantro(optional) shopping list
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.
The Rating
Reviewed by 5 people-
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.
justjakesmom
in Everett loved it
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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 more
mommyluvs2cook
in Santa Fe loved it
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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...more
Cosmicmother
in Western loved it
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