Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 2 teaspoons dark sesame oil
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon grated gingerroot
  • 1 package (3.5 to 4 oz) fresh shiitake or gourmet blend mushrooms, thinly sliced
  • 2 boneless skinless chicken breasts
  • 1 tablespoon refrigerated lemongrass paste (from 4-oz tube)
  • 1 can (15 oz) straw mushrooms, drained
  • 2 cans (4 oz each) mushrooms pieces and stems, drained
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1/2 cup sliced green onions (8 medium)

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat vegetable oil and sesame oil over mediumhigh heat. Add garlic, gingerroot and shiitake mushrooms; cook 4 to 5 minutes, stirring frequently, until mushrooms begin to brown. Spoon mixture into slow cooker. Add chicken to skillet; cook 6 minutes, turning once, until lightly browned. Place chicken on mushroom mixture in slow cooker.
  • Add lemongrass paste, canned mushrooms and broth to slow cooker; stir to combine.
  • Cover; cook on Low heat setting 4 hours.
  • Remove chicken from slow cooker to plate; shred chicken, using 2 forks. Add shredded chicken and onions to slow cooker; stir to combine.