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–+ servings

Asian Style Chicken and Veggies (Crock-pot)

(Crock-pot) Skinny Asian Style Chicken and Vegetables

Ingredients
  

  • 1½ pounds chicken breasts (boneless, skinless)
  • 3 tablespoons honey
  • 3 tablespoons reduced-sodium soy sauce (for gluten-free, use Tamari sauce)
  • 3 tablespoons ketchup
  • 3 tablespoons hoisin sauce, see shopping tips
  • 2 teaspoons ginger (from a jar), see shopping tips
  • 2 teaspoons fresh garlic, minced
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • ¼ teaspoon crushed red pepper flakes
  • 1 (12 oz) bag broccoli slaw (~5 cups)

Instructions
 

  • In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers, and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours or cook for 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crockpot to fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
  • Once done cooking, remove the chicken to a plate and cut into bite-size pieces. Add chicken back to sauce in crock-pot.
  • Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
  • For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.

Nutrition

Serving: 1.5cupCalories: 200kcalCarbohydrates: 22gProtein: 26gFat: 2gSaturated Fat: 1gCholesterol: 55mgSodium: 531mgFiber: 1gSugar: 12gBlue Smart Points: 3Green Smart Points: 5Plus Points: 5