1 1-lb pkg Frozen Chinese Pea Pods or 1 10-oz pkg Frozen Peas
1 2-oz jar Sliced Pimentos, undrained
1 8-oz can Sliced Water Chestnuts, drained
1 8-oz can Mushroom Stems and Pieces, undrained
1/4 cup Cornstarch
1/4 cup Cold Water
2 tsp Soy Sauce
Directions
Place chicken in the 4 Quart Stock Pot with the largest pieces on the bottom. Add broth, lemon juice, onion, salt and pepper and cover.
Place stock pot on the Slow-Cooker Base and simmer at Setting #3 for 4 hours or until chicken is tender.
Add pea pods or peas, pimentos, water chestnuts and mushrooms. Cover and simmer for 30 to 40 minutes on Setting #3.
Remove solid foods with slotted spoon and place in serving bowl.
Increase heat to Setting #4.To thicken broth, dissolve corn starch in
cold water. Stir into broth and add soy sauce. Stir until thickened.
Pour over chicken.
Serve chicken with hots teamed rice and additional soy sauce, if desired.
With the 250th birthday of the United States fast approaching, 360 Cookware will mark the occasion with a special 4th of July sale on our stainless steel cookware. It’s a...
When to Throw Out Your Old Cookware: Signs Your Pots and Pans Are a Health Hazard The Hidden Dangers in Your Kitchen Without good pots and pans, it’s impossible...
Developing healthier eating habits is something that most of us are trying to do, but just switching to home cooking from eating out and ordering in isn’t usually enough to...
