Packed with veggies and noodles, this is sure to please everyone and fill the house with a wonderful aroma as you walk in. Most of the work is done while you are gone, leaving the finishing touches and dinner’s ready. Swap out your favorite noodles if you like.
- 1/4 cup Soy sauce
- 1/4 cup Rice vinegar
- 1/4 cup Hoisin sauce
- 1 tsp Sesame oil
- 2 tbs Chili garlic paste, to taste
- ½ tsp Garlic powder
- ½ tsp Ground ginger
- 1/4 tsp Black pepper
- 1 lb Chicken breasts, boneless skinless
- 3 cups Broccoli florets and peeled stems, chopped
- 2 med Carrots, chopped
- 2 stalks Celery, diced
- 1 cup Snow peas
- 1 5-oz can Water chestnuts, sliced and drained
- 1 lb Whole-wheat spaghetti
1 Grease your slow cooker or add liner.
2 Whisk together soy sauce, vinegar, hoisin, sesame oil, chili paste, garlic, ginger and black pepper.
3 Pour 1/3 sauce into the slow cooker. Add chicken, then cover and cook on low heat for about 7 hours or high for about 4 hours.
4 When time is up, add 1/3 more sauce and the veggies.
5 Cook on high for 1 hour.
6 While you wait, cook pasta as directed and drain.
7 When time is up, remove chicken from the slow cooker, shred and return to the pot with remaining sauce and cooked pasta.
8 Stir and serve. Garnish with scallions or peanuts.
Serves 4-6 | Prep Time 5-8 hrs