My mom (pictured to the left) and I cut all the veggies and stored them together with the fresh grated ginger. Then we marinated the chicken in soy sauce and let sit over night. This time I cut everything the night before so I could come home after a long day of work and simply throw it all in the crock.
At 7PM, I dumped the chicken, veggies, broth, water and garlic into my slow cooker. I eyed the amount of crushed red pepper by shaking until I could really smell it; learning that measuring spoons really do have a purpose!
After cooking on High for 2 1/2 hours, I put 10 more mins on the timer and added the sugar snap peas, spinach and egg to the crock.
By this time the kitchen smelled DELISH and I couldn't wait to show off my new moves to my favorite NSB couple, Tyler and Swiss. Everyone was unanimous:
"This was one of the best crock recipes we ever had!"
"Good till the last drop!"
The French's Fried Onions were a yummy addition to the soup and a necessity to help take the spice down a notch!
Tips and Tricks: