Slow cookers are for more than cooking just soups and stews. Cook this traditional Asian dish low and slow, too!
Calories263 Per Serving
Protein26g Per Serving
Fiber3g Per Serving
Cost Per Serving$1.95
|Total Fat||3.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||32 g|
|Dietary Fiber||3 g|
2 fruit, 1 vegetable, 3 lean meat
2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
2 20-ounce cans pineapple chunks in their own juice, undrained
2 cups baby carrots
2 medium red and/or green peppers, chopped
1 medium red onion, chopped
1/2 cup soy sauce (lowest sodium available)
1/4 cup plain rice wine vinegar
2 tablespoons honey
2 medium garlic cloves, minced
1 1-inch piece grated peeled gingerroot
1/2 teaspoon pepper
Directions for Freezing
In a large bowl, stir together all the ingredients. Divide the mixture between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer and freeze.
Directions for Cooking
Thaw the bags overnight in the refrigerator. Pour the contents of the bags into a slow cooker. Cook, covered, on low for 6 to 8 hours, or until the chicken is no longer pink in the center and the vegetables are tender.
Tip: For a complete meal, serve over brown rice.