Slow Tso's Chicken

Name: Slow Tso's Chicken
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Ingredients: 1 1/2 pounds chicken breast halves, skinless and boneless, cut into 1-inch pieces; 1/2 cup chicken broth; 2 tablespoons rice vinegar; 2 tablespoons sriracha sauce; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon ketchup; 4 cloves garlic, minced; 1 teaspoon quick-cooking tapioca, crushed; 4 dried red chili peppers; 12 ounces egg noodles, cooked; 1 tablespoon rice wine or dry sherry; 1/3 cup green onions, chopped, for garnish; 1/3 cup peanuts, chopped, for garnish

Chicken Slow Cooker Asian

Time: 4 hours 10 minutes

Yield: 6 servings

About

After a long, hectic day, nothing is better than letting someone else do the cooking. Sure, the easy way out is to place an order somewhere, but then you risk it being wrong, not to mention you have to drive somewhere to get it. You'll be way too hungry to deal with all of that! Instead, let your slow cooker do the work and make Slow Tso's Chicken! This take on traditional takeout is sure to please. Just drop all those tangy familiar flavors in your beloved slow cooker, and you'll have an Asian-inspired chicken and noodle dinner waiting for you as soon as your big day is complete. Honestly, Slow Tso's Chicken is even easier (definitely tastier, too) than calling in. The future you will thank you for your delicious forward thinking!

Ingredients

1 1/2 pounds chicken breast halves, skinless and boneless, cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons sriracha sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon ketchup
4 cloves garlic, minced
1 teaspoon quick-cooking tapioca, crushed
4 dried red chili peppers
12 ounces egg noodles, cooked
1 tablespoon rice wine or dry sherry
1/3 cup green onions, chopped, for garnish
1/3 cup peanuts, chopped, for garnish

Directions

Step 1 -Place the chicken pieces in a 3 1/2-quart slow cooker.

Step 2 -In a bowl, whisk the chicken broth, the rice vinegar, the sriracha sauce, the soy sauce, the honey, the ketchup, the garlic, and the tapioca together.

Step 3 -Pour the sauce mixture over the chicken pieces and top with the dried chili peppers.

Step 4 -Cover the slow cooker and cook the chicken mixture until the meat reaches an internal temperature of at least 165 degrees F, about 4-5 hours on low heat or about 2 hours-2 hours 30 minutes on high heat.

Step 5 -Remove and discard the chili peppers.

Step 6 -Stir the cooked noodles and the rice wine into the chicken mixture.

Step 7 -Serve garnished with the green onions and the peanuts.

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