• 2 T. butter
  • 20 oz. package boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 c. stir-fry seasoning sauce
  • 5 oz. can sliced water chestnuts, drained
  • 1 medium onion, sliced
  • 16 oz. package fresh stir-fry vegetables (celery, carrots, broccoli and pea pods)
  • 1/2 c. whole cashews, if desired
  • 8 oz. package lo mein noodles
  • Optional: 1 tsp. ginger paste

Pin It

  1. Melt butter in skillet until sizzling; add chicken pieces. Brown over medium-high heat, stirring occasionally, until chicken is browned (5 to 7 minutes).
  2. Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion.
  3. Cover. Cook for 4 to 6 hours on Low.
  4. Increase heat to High 30 minutes before serving. Add stir-fry vegetables; stir.
  5. Cover. Cook for the additional 30 minutes, or until vegetables are crisply tender.
  6. Optional: Stir in cashews just before serving, if desired.
  7. Meanwhile, cook lo mein noodles according to package directions.

Options: Add 1 tsp. ginger paste when adding the vegetables.

Serve: Spoon stir-fry chicken and vegetable mixture over noodles.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites