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!
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Crock Pot
Nutrition Content: Low Calorie
Low Fat
High Fiber
Meal Type: Soups & Stews
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
Nutrition Information
Calories: 185
;
Total Fat: 2 g
;
Carbohydrates: 30 g
;
Protein: 15 g
;
Calcium: 25 mg
;
Sodium: 1037 mg
;
Iron: 1.1 mg
;
Fiber: 6 g