I’ve been working on cleaning out old cooking magazines that have now made 3 moves with me, tearing out pages of old magazines, etc. I tear out the page and keep it, which is kind of silly since I access the recipe online in the kitchen when actually cooking! This one came from an old Eating Well and it was worth a try – with good results, we thought. I augmented with some traditional egg foo young recipes as far as seasonings, but did not modify the cooking method. I served it with brown rice and some sugar snap peas and we would definitely make again. A pretty quick no-fuss weeknight meal and good vegetarian option.
This was a very simple dinner in the slow cooker that tasted like it was far more work than it actually was. We really liked it; I didn’t make any changes to the original except to use split breasts only. Next time I might throw in some thighs or drumsticks, but just the breasts were excellent – very tender and flavorful. I think bone in is necessary to the flavor, and we just removed the skin before eating. I served this with asparagus for a very, very filling dinner. I originally got this recipe from a website called Recipegirl, and will definitely to back to see what else she’s got!