Chicken Chow Mein (Crock-Pot)

Ingredients:

• 1 1/2-2 lbs. boneless, skinless chicken thighs
• 1/2 small head of cabbage, chopped
• 1/2 lb baby carrots
• 1/2 large white onion, chopped
• 1 small can sliced mushrooms, drained
• 2 celery stalks, chopped
• 2 TBS rice vinegar
• 1 TBS sesame oil
• 3 chicken bouillon cubes
• 1 tsp minced garlic
• 4 cups water
• crispy chow mein noodles (for garnish)
• rice

Directions:

1. Combine in the crock-pot:  chicken, chopped cabbage, baby carrots, chopped onion, drained mushrooms, rice vinegar, sesame oil, bouillon cubes, minced garlic, and water.  Stir well.
2. Cook on LOW for 6-7 hours, or on HIGH for 4-5 hours.
3. Add chopped celery approximately 1 hour before serving. Stir well.
4. Serve over rice, garnished with crispy chow mein noodles.

Corned Beef & Cabbage

Corned beef is one of my favorite foods. This recipe I found a few years back and have used it faithfully whenever I want to cook this meal for my family. I cook it in my crock-pot even though it was originally written to be cooked on the stove top in a stock pot.

I hope your family enjoys this as much as we do! Happy St. Patrick's Day!!



Ingredients:

3 small onions, cut in wedges
1 lb. baby carrots
3 lb. corned beef brisket with seasoning packet
1/2 c. vinegar (malt is best, I use white)
1/2 c. Irish stout
1 lb. small red potatoes
1 medium cabbage, cut into wedges
*water*

* Layer ingredients into crock-pot with the carrots, onions, and potatoes on the bottom. Corned beef next, and cabbage wedges on top.

* Add vinegar and stout with seasoning packet.

* Add enough water to crock-pot to just cover corned beef. (Cabbage will not be covered in liquid.)

* Cook on low 6-8 hours. Serve with rolls and dijon mustard. Enjoy!

Hint: Looking for something to do with the leftovers? Try these Reuben Quesadillas.