Meals Matter

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Contributed By: chelseamarie
Adapted fromCooking Light

Water chestnuts add texture to recipes without excess calories or fat. Add them to any recipe for an added CRUNCH!

Ingredients

1 (15 1/4 ounce) can pineapple tidbits in juice, undrained

1 (8 ounce) can Sliced water chestnuts, undrained

1/3 cup Low-sodium soy sauce

1 teaspoon Chinese five-spice powder

3 Carrots, peeled and sliced

4 Green onions, diagonally cut into 2 inch pieces

1/2 teaspoon Salt

1/2 teaspoon Black pepper

2 (6 ounce) skinless, bone-in breast halves

1 (4 ounce) chicken thighs, skinned

Preparation

1. Drain pineapple and water chestnuts, reserving liquids. Add soy sauce and five-spice powder to liquids, stir well.

2. Place pineapple and water chestnuts, carrot, and green onions in a slow-cooker. Sprinkle salt and pepper over chicken; place chicken over vegetables. Pour liquid mixture over chicken.

3. Cover with lid, and cook on high heat setting 1 hour, reduce heat to low heat and cook 6 hours.

4. Remove chicken from bones, and shred meat. Add meat to vegetable mixture.

Cook's Notes

Nutrition analysis: serving size: 1 1/2 cups per person

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