Ingredients
-
6
-
-
1/4
-
1
-
1
-
1
-
1
-
4
-
1/4
-
1/4
-
-
-
-
-
Directions
Tofung Woo Chicken, A mild sweet and sour you can throw in the crockpot and come home to dinner is served! Serve over rice or crisp Chinese noodles., This was okay and an easy-to-make crockpot meal, but next time I think I will use more of something to give it a bit of a kick and more Asian flavor. I did add some asparagus at the very end with the cornstarch mixture — maybe using a green pepper or Asian veggies would have been a better choice. Thanks for sharing!, I love crock pot meals and this was quick to throw together. I halved the recipe because it was just my DH and I. However, used the whole can of pineapples and more water chestnuts than it called for. I had a good flavor, however I think next time I will add a little more soy sauce and a little more ginger to make it a little more Asian in flavor. Made for ZWT6
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season Chicken With Salt and Pepper. Place in Slow Cooker. |
|
2
Done
|
Combine Ginger, Garlic, Broth, Juice from Pineapple, Vinegar, and Sugar; Set Aside. |
|
3
Done
|
Arrange Pineapple and Waterchestnuts Over Chicken. |
|
4
Done
|
Pour Ginger Sauce Over All. |
|
5
Done
|
Cover and Cook on High For 1 Hour; Reduce Heat to Low and Cook an Additional 2 to 3 Hours or Until Chicken Is Tender. (this Can Be Cooked Up to 8 Hours). |
|
6
Done
|
Add Green Onions. Dissolve Cornstarch in Soy Sauce. Stir Into Pot. |
|
7
Done
|
Cover and Cook on High For 10 to 15 Minutes or Until Slightly Thickened. |
|
8
Done
|
Prep Time Does not Include Cooking Time (4 to 8 Hours). |
