remove all fat from chicken. Cut up chicken into 1 inch pieces. In 10 inch skillet, heat oil over medium-high heat. Add chicken and cook until browned.
In 3-4 quart slow cooker place carrots,celery,onion,and garlic. Add chicken. Mix broth, soy sauce, and gingerroot, pour over chicken
Cover and cook on low heat setting for 6-8 hours
In small bowl mix cornstarch and water until smooth. Stir into chicken mixture. Stir in peapods, Increase setting to high; cover and cook 15 minutes. Serve over noodles
This recipe has been added to the following public cookbooks:
Chef Fordini's Cookbook,
Convoluted Cooking,
Sherry's CookBook,
SLOW COOKER MATT
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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