This is my all time favorite Crock Pot recipe! This is my go-to meal now whenever I’m craving some trusty Chinese take out. It’s easy and it honestly tastes just as good as the Chow Mein I grew up eating from Ming’s Garden. I hope you all will make this recipe and enjoy it as much as I do!
- 1-2 lbs of chicken thigh, chopped
- 2 cups of water
- 2 chopped yellow onions
- 3-4 cups of chopped celery
- 1/4 cup corn starch
- 1/4 cup soy sauce
- 3 tablespoons molasses
- 1 can of bamboo shoots or water chestnuts, drained
- 1 container of sliced white mushrooms
- Chow Mein noodles – as many as you want
What to do:
Place the chicken at the bottom of the crock pot. Add the 2 cups of water and then onion and celery. Cover and start the crock pot. Cook for 4 hours on high or 5-6 hours on low. Add the mushrooms and bamboo shoots to the mix. In a separate bowl, mix together the corn starch, soy sauce and molasses. It gets really weird and sticky, but that’s normal. Stir it so that there aren’t any clumps stuck to the bowl. Add the sauce on top. Cook for another 1 hour on high. Once it is done, serve over Chow Mein noodles and/or white rice. You may need to add a tad of salt and soy sauce on top.
My friend Julia: Do Chinese restaurants have Crock Pots in the back or something?
Perhaps the do, because this really does taste like the real deal. I actually think this tastes best when it is reheated, which really is a sign of authentic take-out! I could eat this all week and I probably will. It makes my heart happy.
*This recipe is based off of Stephanie O’Dea’s Chow Mein.*