Place chicken parts, water, onion, celery, salt and pepper into slow cooking pot. Cover and cook at setting 3 (low) for 7 to 9 hours or at setting 5 (high) for 4 to 5 hours.
Remove chicken parts and set aside to cool slightly. Add vegetables, mushrooms, molasses and ginger to cooking pot. Combine cornstarch and soy sauce and stir into cooking pot. Cover and cook at setting 5 (high) for 30 minutes.
Meanwhile, remove chicken from bones, cutting meat into bite-size pieces. Return chicken to cooking pot to heat with vegetables. Reduce heat to setting 2 (low) for serving.
Serve over hot cooked rice garnished with a few chow mein noodles.
Originally Submitted
8/30/2010
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