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(Crock-pot) Skinny Asian Style Chicken and Vegetables

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Asian garlic chicken 1
No need to heat up the kitchen. This dish is simple to make and delicious beyond words! The sauce is especially great. In addition, this one dish wonder is loaded with chicken chunks, veggies and tons of broccoli slaw. No noodles necessary! Each serving has just 200 calories, 1 gram of fat and 5 Weight Watchers POINTS PLUS.

Prep Time: 15 minutes
Cook Time: 4 hours on low setting, 2 hours on high setting


Ingredients

1½ pounds chicken breasts, boneless, skinless

3 tablespoons honey

3 tablespoons reduced-sodium soy sauce

3 tablespoons ketchup

3 tablespoons hoisin sauce, see shopping tips

2 teaspoons ginger (from a jar), see shopping tips

2 teaspoons fresh garlic, minced

1 cup onion, chopped

1 cup celery, chopped

1 cup red bell pepper, chopped

¼ teaspoon crushed red pepper flakes

1 (12 oz) bag broccoli slaw (~5 cups)


Instructions

1. In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!

2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.

3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.

4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.

Makes 6 servings. Each serving about 1½ cups


Shopping Tips

Hoisin sauce can be found in the Asian section of the supermarket.

Ginger (in a jar) is a terrific product and can be found in the produce section of the supermarket. Store the jar in the refrigerator.


Weight Watchers
(old points) 4


Weight Watchers POINTS PLUS 5


SKINNY FACTS: for 1 serving (about 1½ cups)
200 calories, 1g fat, 0g chol, 26g protein, 22g carbs, 1g fiber, 531mg sod, 12g sugar
FAT FACTS: the skinny and fat facts are the same for this recipe

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9 Responses to “(Crock-pot) Skinny Asian Style Chicken and Vegetables”

  1. (Crock-pot) Skinny Asian Style Chicken and Vegetables | The best diet blog ever! Says:

    […] By admin […]

  2. Elaine Says:

    Could this be made as a stove top version?

  3. admin Says:

    Elaine, Although I’ve only made this in a crock-pot, I think it would work best if you baked it in the oven. To Cook in Oven: Preheat oven to 350 degrees. Place chicken in a baking pan. In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Pour the sauce all over the top of the chicken. Cover and bake for 45 minutes. When done cooking, remove chicken from pan to a plate. Cut chicken into bite size pieces and add to a large bowl. Stir in steamed broccoli slaw and sauce. Mix well.

    I hope this helps. If you decide to make it this way, I’d love to hear how it turned out!
    My best,
    Nancy

  4. Jan Says:

    Made this today for dinner… so yummy and really filling. I would never have thought to sub broccoli slaw for noodles. Great way to sneak veggies into my husband’s dinner. Thank you!!

  5. admin Says:

    Oh good Jan. Thanks for your terrific feedback! And you’re right, you can easily sneak in the broccoli slaw without anybody objecting.

  6. Sarah Says:

    Yum Nancy! I love chinese food, and I love that you made it skinny and in the crock pot! Thanks for sharing at my Sunday Dinner Link Party!

  7. admin Says:

    You have the best link parties Sarah! I love sharing each week.

  8. Elaine Says:

    Thank you for the instructions for the oven. I did make it this way and the sauce was very tasty and a good dish that I will definitely make again. I’m not much of a cook and wonder what the difference making it in a crockpot would be or even doing it as a stir fry? I found the sauce very runny and ate some of it with a spoon so I didn’t miss out. Does the crockpot make it any thicker?

    Overall, this was a very good dish and easy to make. I will definitely do it again.

    Thanks Nancy.

  9. admin Says:

    Elaine, I’m happy to hear you enjoy this recipe even though the sauce was too thin for your liking. Making it in the crock-pot won’t make the sauce any thicker. The best thing to do is after the recipe is cooked, pour the sauce into a small pot. Stir in 1 teaspoon or so of flour and mix while heating. Simmer until sauce thickens a little.
    I hope this helps!
    All the best,
    Nancy

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