Slow Cooked Chicken Chow Mein - cooking recipe

Ingredients

8 boneless skinless chicken thighs (about 1-1/2 pounds)
1 tablespoon vegetable oil
2 medium carrots, sliced diagonally (1 cup)
2 medium celery ribs, coarsely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 (8 ounce) can sliced water chestnuts, drained
1 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespoons cold water
1 cup sliced fresh mushrooms (3 ounces)
1 cup snow pea pods (Chinese)
chow mein noodles, if desired

Preparation

Remove fat from chicken. Cut chicken into 1-inch pieces. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
Place carrots, celery, onion, garlic and water chestnuts in 3 1/2 to 6-quart slow cooker. Add chicken. Mix broth, soy sauce and gingerroot; pour over chicken.
Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center and vegetables are tender.
Mix cornstarch and water until smooth, stir into chicken mixture. Stir in mushrooms and pea pods. Cover and cook on high heat setting 15 minutes. Serve over noodles.