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Slow Cooker Thai Chicken
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Servings
6
servings
Ingredients
1x
2x
3x
1/4
cup
low sodium soy sauce
6
4-oz.
boneless skinless chicken breast
2
tablespoons
rice vinegar
1
tablespoon
grated fresh ginger
1
teaspoon
lime zest
optional
1/8
teaspoon
crushed red pepper flakes
2
tablespoons
chopped green onions
3
tablespoons
honey
3/4
cup
unsweetened coconut milk
3
cups
low sodium chicken broth
1
cup
chopped baby bok choy
Instructions
In a slow cooker, combine all ingredients except baby bok choy. Stir well to combine.
Cover and cook on LOW for 6 to 8 hours or until chicken is fork-tender. Stir in bok choy and cook until wilted.
Notes
SERVING SUGGESTION:
Serve over oriental noodles. Add stir-fried zucchini, yellow squash and snow peas on the side.
VEGETARIAN:
Replace chicken with sliced portabella mushrooms. Use vegetable broth instead of chicken broth.
KOSHER:
No changes necessary.
GLUTEN FREE:
Make sure soy sauce, vinegar and broth are gluten free.
NUTRITION:
Per Serving: 261 Calories; 9g Fat; 33g Protein; 13g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 746mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. Points: 7
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