Slow Cooker Chicken Gohan Stew

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   1.

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   Cut the chicken breasts in half (or thirds if the breasts are large) so that the pieces are about the same size as chicken thighs.

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   Place the pieces in a 4- to 6-quart slow cooker, along with the sliced ginger.

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   Pour the chicken broth into the slow cooker.

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   Place the lid on the cooker and cook on a low-heat setting for 3 1/2 4 1/2 hours, until the chicken is tender.

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   2.

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   Stir in the rice, peas, and carrots and replace the lid.

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   Continue to cook on the low-heat setting for 40 to 50 minutes more until the rice is tender.

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   3.

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    Shred the chicken using two forks and then return it to the slow cooker.

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    Stir in the soy sauce and lime juice and add salt and pepper as needed.

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    Served garnished with thinly sliced scallions and shichimi togarashi (Japanese 7-spice), if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.