Recipe of the day

Slow cooker chicken chow mein::

8	boneless skinless chicken thighs (about 1 1/2 lb)
1	tablespoon vegetable oil
2	medium carrots, sliced diagonally (1 cup)
2	medium stalks celery, coarsely chopped (1 cup)
1	medium onion, chopped (1/2 cup)
2	cloves garlic, finely chopped
1	can (8 oz) sliced water chestnuts, drained
1	cup Progresso® chicken broth (from 32-oz carton)
2	tablespoons soy sauce
1/2	teaspoon finely chopped gingerroot
2	tablespoons cornstarch
3	tablespoons cold water
1	cup sliced fresh mushrooms (3 oz)
1	cup snow (Chinese) pea pods
	Chow mein noodles, if desired

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1. Remove fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
2. In 3 1/2- to 6-quart slow cooker, place carrots, celery, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
3. Cover and cook on Low heat setting 6 to 8 hours.
4. In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles.