If your family enjoys stir-fry for dinner, then maybe you should give this recipe a whirl. It is easy, as it cooks in the slow cooker, and it is delicious.
Asian Chicken ~ IN the Slow Cooker!
1 TB. olive oil
2-3 chicken breasts, boneless skinless
1 1/2 – 2 c. carrots, peeled and cut up
1/2 of a large onion, cut up
1 TB. small pearl tapioca
1/2 tsp. ginger
1/4 tsp. pepper
salt to taste, really you just need a dash or so
2 TB. lemon juice
1/2 c. Hoisin sauce
1/3 c. water
1 red pepper, cut into strips
8 oz. sugar snap peas (probably about 1 1/2-2 c.), trim the ends just a bit
Cut chicken into pieces. Heat the oil in a skillet and add chicken, cook till browned. No need to cook through as they will be cooking in the slow cooker.
Whisk together the tapioca, ginger, pepper, salt, lemon juice, Hoisin sauce and water. Set aside.
Place the chopped carrots and onions in your slow cooker, top with the chicken and pour the Hoisin sauce mixture over everything. Cover and cook on low for 4 1/2-5 hours. Add the bell pepper strips and sugar snap peas, stir into chicken mixture, cover and cook 30 more minutes.
Serve over hot cooked rice.
(HA! That lone carrot in the bottom right hand corner of the picture is making me chuckle….)