Slow Cooker Creamy Chinese Cabbage

Slow Cooker Chinese Creamy Cabbage Recipe

In a slow cooker, place the Chinese cabbage, onion, evaporated milk, and the crushed chicken stock cubes.
Cook on low for 8 hours.
Mix together the cornstarch with the 2 tablespoons of heavy cream. Mix into the slow cooker with the rest of the heavy cream.
Cook on high for 15 minutes or until thickened.
Season with salt and pepper.
Top with crispy bacon.
Serve & Enjoy.

You can easily swap the bacon for ham or any type of cold meat. For example, some shredded taco chicken will go well with the cabbage. However, I find bacon is the best.
Evaporated milk is essential if you don’t want the liquid to split. With that said, once we add the cornstarch and cream, you will not notice if the liquid had split.
I made use of chicken stock, but a beef stock or vegetable stock will work just as well.
The cornstarch is important as it helps thicken the sauce, so it coats the cabbage nicely. You can leave this out of the recipe, but you will be left with a very soupy dish.

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