Crockpot Polynesian Chicken
- Number of Servings: 6
Ingredients
3 chicken breast halves skinned (18 oz)6 chicken thighs skinned (1 ¾ lb)¼ t salt¼ t black pepper8 ¼ oz canned pineapple slices in heavy syrup undrained8 oz can sliced water chestnuts drained1 c fat free low sodium chicken broth¼ t ground ginger1 garlic clove minced¼ c low sodium soy sauce¼ c cornstarch1 T white vinegar½ c diagonally sliced green onion6 cups hot cooked rice6 T chow mein noodlesCooking spray
Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add ½ of chicken pieces. Cook 3 minutes on each side or until browned. Repeat procedure with remaining chicken pieces. Place chicken in a crockpot.
Drain pineapple reserving syrup. Quarter pineapple slices. Arrange pineapple and water chestnuts over chicken. Combine reserved pineapple syrup, chicken broth, ginger, and garlic. Pour over chicken.
Cover and cook on low 8 to 9 hours or until chicken is tender. Remove chicken from cooker with a slotted spoon. Keep warm. Reserve cooking liquid in cooker. Increase heat to high.
Combine soy sauce, cornstarch, and vinegar in a small bowl. Stir with a whisk until well blended. Stir cornstarch mixture and green onions into cooking liquid in cooker. Cook uncovered 10 minutes or until slightly thick stirring frequently. Serve chicken and sauce over rice. Top with chow mein noodles.
Makes 6 servings 1 chicken breast half or two thighs, 1 c rice, ½ c sauce, 1 T chow mein noodles
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Drain pineapple reserving syrup. Quarter pineapple slices. Arrange pineapple and water chestnuts over chicken. Combine reserved pineapple syrup, chicken broth, ginger, and garlic. Pour over chicken.
Cover and cook on low 8 to 9 hours or until chicken is tender. Remove chicken from cooker with a slotted spoon. Keep warm. Reserve cooking liquid in cooker. Increase heat to high.
Combine soy sauce, cornstarch, and vinegar in a small bowl. Stir with a whisk until well blended. Stir cornstarch mixture and green onions into cooking liquid in cooker. Cook uncovered 10 minutes or until slightly thick stirring frequently. Serve chicken and sauce over rice. Top with chow mein noodles.
Makes 6 servings 1 chicken breast half or two thighs, 1 c rice, ½ c sauce, 1 T chow mein noodles
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Nutritional Info Amount Per Serving
- Calories: 215.4
- Total Fat: 2.4 g
- Cholesterol: 59.2 mg
- Sodium: 675.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.5 g
- Protein: 24.4 g
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