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 Drop 5 Lbs with Good Housekeeping
Show: Drop 5 Lbs with Good Housekeeping Episode: Working Hard and Living Healthy
TOTAL TIME: 8 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 8 hr
 
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)
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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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      3

      Newest Ratings and Reviews

      Read all 9 reviews

      • on November 12, 2014

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        The flavor was too intense, the chicken was "mush", don't use frozen mixed vegetables, chop and create your own fresh. I managed to eat some of it but threw the rest out. I was very disappointed.

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      • on February 24, 2013

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        I love this Recipe and have made it serveral times!!!

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      • on January 06, 2013

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        This was DELICIOUS! Came out just like the picture after thickening the glaze with corn starch, great suggestion lsteadman1. Slow cooked on low for 7 hrs, so the flavors absorbed fully into the chicken. I rotated the chicken a couple of times during the process in order to evenly cover the chicken. I have a picky eater in the family and he loved the meal. A definite to make again.
        Chkwagner - garlic is the first ingredient listed in the second column so it is posted just like explained on TV, they are consistent.

        people found this review Helpful.
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