November 10, 2013

Crock Pot Asian Chicken with Broccoli

Here's another tasty weeknight Crock Pot recipe.  It's a slight twist on the traditional Chicken/Beef and Broccoli.  This dish starts out slightly sweet, but finished with a little kick from the balsamic vinegar and red pepper flakes.  

Crock Pot Asian Chicken with Broccoli
Serves 4 
Calories: 177 - Fat: 3.6 g - Protein: 22.1 g - Carbs: 15.1 g - Fiber: 5.4 g 
  • 1 lb. boneless, skinless chicken breasts
  • kosher salt and fresh cracked pepper
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 T balsamic vinegar
  • 3 stevia packets
  • 1/2 t sesame oil
  • pinch red pepper flakes
  • 1/4 t Chinese five spice
  • 2 cloves crushed garlic
  • 1 1/2 T fresh grated ginger
  • 1 medium head of broccoli florets
  • 1/4 cup chopped scallions; garnish
  • 1 t sesame seeds; garnish
  1. In the crock pot, combine the broth, soy sauce, balsamic, stevia, sesame oil, Chinese five spice, garlic and ginger
  2. Place the chicken on top of the mixture
  3. Cook on LOW for 6 hours
  4. Thirty minutes before the timer goes off, remove the chicken and set aside to rest a few minutes
  5. Add the broccoli to the crock pot, cover and cook on low for 30 minutes
  6. Shred the chicken using two forks
  7. When the broccoli is tender, remove about 1/2 cup of the broth and reserve if needed
  8. Add the shredded chicken to the crock pot and mix well
  9. Serve over rice or cauliflower rice and garnish with scallions and sesame seeds

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