Chinese Chicken Hot Pot
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: > 5 hrs
- 3 cups water
- 2 2/3 cups double-strength chicken broth , canned or homemade
- 1 medium onion, thinly sliced
- 2 medium carrots, cut diagonally into 1/2\" thick pieces
- 2 medium celery ribs, cut diagonally into 1/2\" thick pieces
- 8 ounces canned water chestnut, drained & sliced
- 2 teaspoons soy sauce
- 2 slices ginger root, 1/4\" each
- 2 cloves garlic, crushed
- 1/4 teaspoon crushed hot red pepper flakes
- 1 pound boneless skinless chicken breasts, trimmed and cut diagonally into 1/2-inch thick slices
- 8 ounces firm tofu, cut into 1-inch cubes
- 2 ounces snow peas, trimmed
- 2 medium green onions, chopped
In a 3-1/2-quart slow cooker, combine the water, chicken broth, onion, carrots, celery, water chestnuts, soy sauce, ginger, garlic, and crushed red pepper. Cover and slow-cook until the vegetables are tender, 6 to 7 hours on low (200 degrees F). Turn the heat to high (300 degrees F) and add the chicken, tofu, snow peas, and green onions. Cover and slow-cook until the chicken is firm, about 15 minutes. Serve immediately. Cook\'s Notes: Feel free to add other favorites such as zucchini, mushrooms or sweet red peppers during the last 15 minutes of cooking.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.