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: michelle@fnfoods.com. She will look forward to meeting you!



Ingredients


Instructions

  1. 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.
  2. Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.
  3. 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!

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