This week's Saturday's Chili is Crockpot Chinese Chicken Stew. Chicken, Spices, Peppers, and Rice makes this one delicious Chili! You can find this recipe along with a fantastic selection of recipes for all cuisines and tastes at the CooksRecipes website! http://www.cooksrecipes.com/index.html
Crockpot Chinese Chicken Stew
Start this savory Chinese chicken stew in the morning and when you get home from a busy day, dinner will be ready.
1 pound chicken thighs, boneless, skinless
1/2 teaspoon red pepper flakes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
8 ounces fresh mushrooms, sliced
2 garlic cloves, finely minced
1 (14.5-ounce) can chicken broth - divided use
1 tablespoon cornstarch
1 medium red bell pepper, cut into 3/4-inch pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, cut into 1/2-inch pieces
Hot cooked rice for accompaniment (optional)
1 - Toss chicken with five-spice powder in small bowl. Season with red pepper flakes.
2 - Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned.
3 - Add mushrooms and garlic; cook and stir until chicken is no longer pink or juices run clear.
4 - Combine 1/4 cup broth and cornstarch in small bowl; set aside.
5 - Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in crockpot or slow cooker.
6 - Cover and cook on LOW for 3 1/2 hours or until peppers are tender.
7 - Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until liquid has thickened.
8 - Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired.
Makes 6 servings.