Slow Cooked Asian Chicke with Stir-Fry Vegetables
A sweet and spicy glaze naps this richly hued, Asian-style chicken, which practically falls off the bone thanks to a gently cooking process in the slow cooker. Pair this entree with rice, cauliflower rice or even quinoa, it will all be good. No sweet n sour sauce needed, you’ve created yourself with this recipe.
Modified recipe from www. delish.com, 2017
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- In 5 to 6-quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. Coarsely chop remaining green parts; wrap and refrigerate until serving time. Add chicken thighs and coat with sherry mixture. Cover slow cooker with lid on high for 4 hours or low for 8 hours.
- Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.
- With tongs, transfer chicken to deep platter. Stir vegetables into slow cooker. Spoon vegetable mixture around chicken. Sprinkle with green onions. Enjoy this delicious entree!