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Red-Cooked Chicken with Assorted Vegetables

A sweet and spicy glaze wraps this richly hued Asian-style chicken, which practically falls off the bone, thanks to gentle simmering in a slow cooker. And, at just 355 calories per serving, it's a protein- and fiber-packed Drop 5 star.

Recipe courtesy Good Housekeeping Drop 5 lbs
Show: Drop 5 lbs with Good Housekeeping Episode: Working Hard and Living Healthy

Photo: Red-Cooked Chicken with Assorted Vegetables

Rated: 2 stars out of 5Rate it!Read 3 reviews

TOTAL TIME:8 hr 20 min
Prep:20 min
Inactive Prep:--
Cook:8 hr 0 min
 
YIELD:4 main dish servings
LEVEL:Easy

Ingredients

  • 1/2 cup dry sherry
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons peeled and grated fresh ginger
  • 1 teaspoon Chinese five-spice powder
  • 3 cloves garlic, crushed with press
  • 1 bunch green onions, cut into 2-inch pieces (white and green parts separated)
  • 3 pounds bone-in skinless chicken thighs
  • 1 bag (16 ounces) assorted fresh veggies for stir-fry (such as snow peas, carrots, broccoli and red pepper)
  • Special equipment: 5- to 6-quart slow cooker

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Directions

In a 5- to 6-quart slow cooker, combine the sherry, soy sauce, brown sugar, ginger, five-spice powder, garlic and white parts of the green onions. Add the chicken thighs and toss to coat with the sherry mixture. Cover the slow cooker and cook as the manufacturer directs on low for 8 hours or on high for 4 hours.

Coarsely chop the remaining green onion parts. Wrap and refrigerate until serving time.

Just before serving, place the stir-fry veggies in a microwave-safe medium bowl and cook in the microwave as the package label directs.

With tongs, transfer the chicken to a deep platter. Stir the veggies into the slow cooker to coat with the sauce. Spoon the veggie mixture around the chicken. Sprinkle with the reserved green onions.

Nutritional information per serving: About 355 calories, 43 g protein, 27 g carbohydrate, 8 g total fat (2 g saturated), 161 mg cholesterol, 881 mg sodium, 4 g fiber

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Newest Ratings and Reviews

Read all 3 reviews

  • on March 07, 2012

    Flag

    I put this in the crockpot on low and the sauce was burnt 6 hours later. The whole house smelled like burnt sugar for 2 days. I had to throw it out. The chicken was dried out too. I think the other reviewer is right, the flavors would be great in a stir fry but this is NOT a crockpot dish. And I am an accomplished cook.

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  • on January 30, 2012

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    I made this dish and I really enjoyed it. I made a few adjustments though. I used white wine vinegar instead of sherry because I didn't have any. I also didn't have any 5 spice powder so I improvised. The flavors of this dish were excellent, but like the person before me the chicken was also falling off the bone so I removed it and served it like a shredded chicken. I really dont see the point in cooking this dish in the slow cooker. Next time I think I'll use a wok or just a sautee pan. I also thought the sauce was too thin, it was very watery, so I used some cornstarch and chicken broth to thicken it up and it was perfect. Over all it was quite tasty, just needed some tweaking. I will make it again.

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  • on January 16, 2012

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    This recipe tasted pretty good, but it came out looking nothing like the picture. I cooked it for 8 hours on low as directed, and the chicken completely fell of the bones as I took it out of the slow cooker. We served it as a "shredded Asian chicken". There was really no glaze, just a liquid sauce. Not what I expected.

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