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Prep Time: 10 Minutes Cook Time: 410 Minutes |
Ready In: 420 Minutes Servings: 4 |
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This came from Woman's Day magazine, slow cooker recipe card. Ingredients:
4 chicken drumsticks, skin removed |
4 chicken thighs, skin removed (about 2-1/4 lb.) |
1 (15 ounce) can whole baby corn, drained, each ear cut in half cross wise |
1 (8 ounce) can sliced water chestnuts, drained |
1 medium red bell pepper, cut in strips |
3/4 cup bottled stir-fry sauce, preferably korean style |
1/2 cup chopped onion |
4 slices orange rind (about 3x1 inch, each) |
1 teaspoon grated fresh ginger |
sliced scallion, to garnish |
chopped unsalted roasted cashew nuts, to garnish |
Directions:
1. Mix all ingredients in a 3 quart or larger slow cooker.
2. Cover and cook on high 4 hours or on low 7-9 hours, until chicken is tender.
3. Carefully lift chicken (it's fall off the bone tender) onto serving platter.
4. Top with the sauce and vegetables, sprinkle with scallions and cashews.
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