Slow Cooker Asian Inspired Chicken Stew |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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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 |
2t chinese 5-spice powder |
1-1 1/2t red pepper flakes |
1t celery salt |
2t peanut or olive oil |
2 leeks, sliced diagonally |
10oz fresh mushrooms, sliced |
6 cloves garlic, minced |
24oz chicken stock |
2-4t cornstarch |
2 red or orange bell peppers, cut into 1 inch pieces |
1/4 cup soy sauce |
2t sesame oil |
salt and lemon pepper |
5 cups cooked rice(optional) |
chopped cilantro(optional) |
Directions:
1. Toss chicken pieces with 5-spice powder, red pepper flakes, salt and lemon pepper.
2. 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.
3. 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.
4. 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.
5. Add cooked rice to slow cooker and combine before serving or serve stew over rice. Top each serving with cilantro.
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