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3 hrs 30 mins
(low) or 1-3/4hours (high)
carrots, peeled and cut diagonally into 1/2-inch slices
medium-size sweet red pepper, seeded and cut into 1/2-inch slices
low-sodium chicken broth
low-sodium teriyaki sauce
shrimp, peeled and deveined
snow peas, trimmed
8 ounce can
Sliced scallions (optional)
cooked brown rice
Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 1 3/4 hours or LOW for 3 1/2 hours.
Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.
- Servings Per Recipe 6
- Fat, total(g)3
- sat. fat(g)1
- Percent Daily Values are based on a 2,000 calorie diet
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