INGREDIENTS:
Place all ingredients not marked ‘after cooking’ into the base of a 2.5 quart slow cooker.

• Cook on low for 4-5 hours
• Mix together the water & cornstarch, then stir into the slow cooker.
• Turn the heat to high and cook for 30 more minutes, or until thickened.
• Serve over rice, spooning the sauce over everything.
• Garnish with green onions.

METHOD:

To assemble ahead and freeze:

• Place all ingredients not marked ‘after cooking’ into a gallon sized freezer bag.
• Squeeze out as much air as possible, and freeze flat for up to 3 months.
• To cook, thaw completely before cooking according to directions above.