Chinese Crock Pot Chicken
Jan 16, 2007 14:55:16 GMT -8
Post by jjg on Jan 16, 2007 14:55:16 GMT -8
Chinese Crock Pot Chicken (Serves 2)
4 skinless chicken thighs
1/2 tablespoon olive oil
1 tablespoon low sodium soy sauce
1 tablespoon orange marmalade
3/4 tablespoon ketchup
3 cloves garlic, pressed
1/2 onion sliced
salt and pepper to taste
In a skillet, heat the olive oil over medium-high heat. Brown the chicken on all sides. Place chicken in a crock pot. Combine soy sauce, marmalade and ketchup and pour over the top of the chicken. Then add garlic and onions, a teeny bit of salt and pepper. Cover and cook on low for 10 to 12 hours. Chicken should be falling off the bone when ready.
Nutrition per serving: 241 calories, 9 g fat, 28 g protein, 11 g carbohydrate, 1 g dietary fiber, 115 mg cholesterol, 640 mg sodium
Food exchanges: 4 lean meat, 1 vegetable, 1/2 fat, 1/2 other carbohydrates
Serving suggestions: Sauteed bok choy, snow peas and a green salad.
4 skinless chicken thighs
1/2 tablespoon olive oil
1 tablespoon low sodium soy sauce
1 tablespoon orange marmalade
3/4 tablespoon ketchup
3 cloves garlic, pressed
1/2 onion sliced
salt and pepper to taste
In a skillet, heat the olive oil over medium-high heat. Brown the chicken on all sides. Place chicken in a crock pot. Combine soy sauce, marmalade and ketchup and pour over the top of the chicken. Then add garlic and onions, a teeny bit of salt and pepper. Cover and cook on low for 10 to 12 hours. Chicken should be falling off the bone when ready.
Nutrition per serving: 241 calories, 9 g fat, 28 g protein, 11 g carbohydrate, 1 g dietary fiber, 115 mg cholesterol, 640 mg sodium
Food exchanges: 4 lean meat, 1 vegetable, 1/2 fat, 1/2 other carbohydrates
Serving suggestions: Sauteed bok choy, snow peas and a green salad.