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Asian Crockpot Chicken Stew

Here's a trick for soaking the shitake mushrooms - put mushrooms and water in a bowl; place a folded paper towel on top of mushrooms and let it get soaked with the water. The wet towel will keep the mushrooms weighed down. You can also soak the mushrooms overnight and store them in the refrigerator after they are rehydrated.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4

Ingredients

  • 4 dried shitake mushrooms soaked in 1 cup hot water for 2 hours, optional
  • 1 pound boneless chicken thighs cut into 1" chunks
  • One 1" piece fresh ginger peeled, minced
  • 2 garlic cloves minced
  • 1 onion or 2 leeks chopped
  • 4 carrots cut into 1/2" pieces
  • 3 medium potatoes cut into 1/2" thick chunks
  • 3 tablespoons soy sauce gluten-free
  • 2 teaspoons sesame oil
  • 1 tablespoon rice wine
  • 2 teaspoons Korean red pepper flakes or substitute a few dashes of cayenne pepper
  • 1/2 cup mushroom soaking liquid strained
  • 1 scallion minced, for garnish

Instructions

  1. Trim stem from pre-soaked shitake mushrooms; quarter mushrooms; reserve soaking liquid.
  2. Put all ingredients (except for scallions) in slow cooker and mix well. Cook on high for 2 hours. Sprinkle with minced scallions before serving. Serve with steamed rice.

Recipe Notes

If you don't have Korean red pepper flakes, you can leave them out and serve with your favorite chili sauce if you like spicy food. Alternatively, add a few shakes of cayenne pepper as a substitute.