Slow Cooker Chicken Gohan Stew

• 3 pounds Boneless, Skinless Chicken Breasts
• 1 piece Fresh Ginger, About 4-inches, Peeled And Thinly Sliced
• 6 cups Chicken Broth
• 5 ounces, weight Frozen Green Peas, Defrosted
• 5 ounces, weight Carrots, Peeled And Cut Into Thin Matchsticks
• 3/4 cups Japanese Rice (sometimes Called Medium Grain, Sushi, Or Calrose Rice)
• 3 Tablespoons Soy Sauce
• 2 whole Limes, Juiced

1. 1.
2. 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.
3. Place the pieces in a 4- to 6-quart slow cooker, along with the sliced ginger.
4. Pour the chicken broth into the slow cooker.
5. 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.
6. 2.
7. Stir in the rice, peas, and carrots and replace the lid.
8. Continue to cook on the low-heat setting for 40 to 50 minutes more until the rice is tender.
9. 3.
10. Shred the chicken using two forks and then return it to the slow cooker.
11. Stir in the soy sauce and lime juice and add salt and pepper as needed.
12. Served garnished with thinly sliced scallions and shichimi togarashi (Japanese 7-spice), if desired.

chicken breasts, fresh ginger, chicken broth, weight carrots, japanese rice, soy sauce, whole limes

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-gohan-stew/ (may not work)