Slow Cooker Chicken Stew

This is again another lazy man's dish.  Using the slow cooker can really help when you're busy with other household chores.  Just dump all the ingredients in the pot, give them a good stir, turn on the power and wait patiently.....I did mine at noon and it was smelling good after 4 hours on high heat.  I used some Korean bean paste in this stew and the chicken was so tender, even toothless senior citizens would be able to enjoy it :)

Recipe for Slow Cooker Chicken Stew

Ingredients


• 1/2  chicken, about 500 gm, cut into bite size
• 2 potatoes, cut into chunks
• 1 carrot, cut into chunks
• 1 onion, quartered
• 9 Shitake mushrooms, soaked and stemmed
• 3 to 4 dried chillies, soaked till soft
• 5 cloves of garlic
• 3/4 cup water
• 2 tsp sesame oil
• 2 tsp Shaoxing wine
• Cornflour to thicken the sauce
Sauce
• 1 Tbsp Korean soya bean paste
• 1 Tbsp  Oyster sauce
• 3/4 Tbsp brown sugar
• 3/4 Tbsp honey
• 1/8 cup light soya sauce
• 1/4 tsp pepper
Method
1. Put all ingredients and sauces (except for the sesame oil and Shaoxing wine) into the slow cooker. Give it a good stir.
2. Turn to high heat and let cook for about 4 hours.
3. Taste for taste and thicken the sauce with the cornflour mixture.
4. Stir in the sesame oil and Shaoxing wine before serving.









I'm linking this post to the Little Thumbs Up event, theme for July is 'Potato'
jointly organised by
Zoe of  Bake for Happy Kids  and  Doreen of  My Little Favourite DIY
and  hosted by
Jasline of  Foodie Baker