My first food love will always be salads but I have a serious crush on Chinese food! I love beef and broccoli (recipe coming soon), potstickers (recipe coming soon), cashew chicken (recipe coming soon) and fried rice (recipe coming soon).  I also love my crock pot - who doesn’t love a machine that cooks dinner for you?!!!!  So the fact that this recipe combines chinese food with a crock pot has my name written all over it.  I wasn’t sure how this was going to turn out when I tried it but I couldn’t believe how tasty it is.  It was SUPER easy to make and my whole family loved it.


  • 4 carrots, thinly sliced
  • 1 1/2 lbs skinless, boneless chicken
  • 4 green onions, sliced
  • 3 celery stalks, sliced
  • 1 cup low sodium chicken broth
  • 1/3 cup low sodium soy sauce or tamari
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp ground ginger
  • 2 cloves garlic, minced
  • 8 oz bean sprouts
  • 8 oz can sliced water chestnuts, drained
  • Clean Eating Oriental Dressing (see recipe here)


  1. This recipe uses cooked chicken but I prefer a more shredded chicken in this dish so I baked the chicken breast in a glass baking dish covered with foil at 350 degrees in the oven for about 45 minutes.  Once the chicken is done baking, let it cool for about 10 minutes and then use a knife and fork to shred into pieces.  You can also cut the chicken into 1 inch pieces and brown in a non stick skillet.

    Ingredients in crock pot

  2. Add cooked chicken and remaining ingredients (except Clean Eating Oriental Dressing) to the crock pot.  Stir to evenly coat.
  3. Set the crock pot to low and cook for 5 to 6 hours.
  4. Serve over brown rice, quiona or noodles and top with Clean Eating Oriental Dressing.

Nutritional Info:

Makes approximately 6 servings.

Serving size about 1 cup.

Nutrients per serving:  Calories: 90, Cal. from Fat: 3, Total Fat: 1g, Sat. Fat: 0g, Carbs: 8.5g, Fiber: 2.5g, Sugars: 3.5g, Protein: 13g, Sodium: 120mg, Chol: 33mg


The chow mein has a great flavor on it’s own but I prefer a more ‘saucy’ meal.  I top mine with the Clean Eating Oriental Dressing which compliments it nicely.

This dish freezes extremely well.  I make enough rice ahead of time and portion out single servings of the rice and chow mein into tupperware containers.  When freezing for future use I do not add any oriental dressing.  Once I reheat the dish then I add the dressing.

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