Crock Pot Skinny Asian Style Chicken And Vegetables Recipes
CROCK POT CHICKEN AND VEGETABLES
This is a good one from menus4moms.com. My crock pot is faster cooking than most, so I don't need 8 hours.
Provided by Karen..
Categories Stew
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place carrots, potatoes, onion, chicken and pepper in crock in order.
- Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
- Cover and cook on low for 8 hours.
SLOW-COOKED ASIAN CHICKEN
Extremely tender chicken is smothered in a dark, flavorful sauce in this easy and elegant entree. It's so nice to find another tantalizing way to serve chicken. Sprinkled with almonds, this is a dish I proudly serve to family or guests. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. , Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds.
Nutrition Facts : Calories 381 calories, Fat 23g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 907mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 35g protein.
ASIAN-STYLE CHICKEN AND VEGETABLES
It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.
Provided by JENISSE
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
- Whisk cornstarch and 1/2 cup water together in bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
- Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
- Sprinkle sesame and peanuts over chicken and vegetables before serving.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g
(CROCK-POT) SKINNY ASIAN STYLE CHICKEN AND VEGETABLES
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.
Provided by ksglenda
Categories Poultry
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- . 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.
Nutrition Facts : Calories 215.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.9, Sodium 628, Carbohydrate 20.1, Fiber 1.7, Sugar 15.2, Protein 25.8
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