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Crock Pot Chinese Chicken Salad

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6

Ingredients

  • 2 lbs skinless boneless chicken thighs
  • ground black pepper
  • 2 celery stalks chopped
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1/2 cup hoisin sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • 1 tablespoons dry sherry
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 cup rice vinegar
  • 8 cups shredded romaine lettuce
  • 1 cup shredded carrots about 2 medium
  • 1/2 cup slivered almonds
  • 1/2 cup crunchy chow mein noodles

Instructions

  • Sprinkle chicken with pepper. Place chicken, celery, onion, and garlic in a large slow cooker. In a small bowl combine hoisin sauce, soy sauce, ginger, sherry, chili sauce, and sesame oil; pour over chicken in slow cooker. Stir to combine.
  • Cover and cook on low for 5-6 hours or high heat for 2 1/2-3 hours.
  • Remove chicken from cooker, reserving 1/2 cup of the liquid. When chicken is cool enough to handle shred chicken with two forks.
  • For dressing, combine the 1/2 cup cooking liquid and the rice vinegar. Mix together well to combine, set aside.
  • Arrange romaine, chicken, carrots, almonds, and crunchy noodles on dinner plates. Just before serving give the dressing another stir and drizzle over salad.