Tangy Cherry Chicken

4 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.0
  • Total Fat: 3.3 g
  • Cholesterol: 57.3 mg
  • Sodium: 790.4 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 15.5 g

View full nutritional breakdown of Tangy Cherry Chicken calories by ingredient

Number of Servings: 4


    1 c. chicken broth
    3 Tb honey
    3 Tb. balsamic vinegar
    1 1/2 teaspoons of five spice powder or pumpkin pie mix
    3/4 teaspoon of salt
    5 carrots, sliced
    1 large red onion, quartered and thinley sliced
    2 tablespoons thin strips peeled fresh ginger
    1/2 cup dried cherries
    4 (5 oz) skinless chicken thighs
    2 tablespoons of water
    1 tablespoon of corn startch


Crock pot for 3 - 4 hrs on high or 6 - 8 hours on low

Number of Servings: 4

Recipe submitted by SparkPeople user MOOOOW.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Very east dish to prepare but tastes like you spent hours.Both my husband and I loved this dish. Will certainly add it to our favorites and make it again. - 3/11/10

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    I LOVE this. I substitute curry powder for the 5 spice/pumpkin pie spice. I also skip the cornstarch and water. Right before I serve I mix in some Greek yogurt to thicken it up a bit. You can use all sorts of dried fruits...cherries and apricots are a nice combination and looks really pretty. - 6/19/12

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    Made this for company- with brown rice and a big mixed saladw/ asian dressing! It was a hit. . . added fresh ground black pepper at the table, maybe some mustard powder next time.
    - 5/7/10

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    Very easy and smells delicious. I kind of thought it was missing something though. I think next time I will add some dried mustard. I have a very similar recipe for pork medalions that also uses dried mustard and I think it needs it to balance out and deepen the flavor. - 3/23/10

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    Has an Indian flavor. - 3/22/10