Chicken Chow Mein

I like this recipe because it can be prepared in the crockpot/slow cooker, on the stove, or a combination of the two.

1 1/4 lbs. boneless, skinless chicken breast

1 packet dry Italian dressing mix

1/2 cup water

1-29 oz. can chop suey vegetables, drained

1 cup chicken gravy

1/2 teaspoon ground ginger

1 1/2 cups matchstick carrots

 

Place chicken breast in crockpot/slow cooker with dressing mix and water.  Cook on High for 3-4 hours or on Low for 6-8 hours.  Drain and chop the chicken.  Place chicken in a large saucepan with the drained vegetables, gravy, ginger and carrots.  Cook until heated through and carrots are tender.  Serve over rice or crispy chow mein noodles.  Makes 5-6 servings.

You can also finish this in the crockpot/slow cooker if you prefer.  Simply place the chicken back in the crockpot.  Add the remaining ingredients and cook on High for about 2 hours until heated through and carrots are tender.

This recipe can also be frozen.  Cool the chow mein after cooking.  Place it in freezer containers or freezer bags.  Seal, label and freeze.  To serve, thaw chow mein in refrigerator.  Reheat using a microwave or the stove.

I found the matchstick carrots (sometimes called julienne carrots) in the produce section of the grocery store by the bags of baby carrots.  I use the chop suey vegetables because they don’t have baby corn in them, but you can use chow mein vegetables if you prefer baby corn.  You could also add extra celery to the chow mein if you like it.  That would allow you to stretch the number of servings a bit.