(Crock-Pot) Skinny Asian Style Chicken and Vegetables

Submitted by Chef #1803608038

"This dish is simple to make and delicious beyond words! The sauce is especially great. In addition, this one dish wonder is loaded with chicken chunks, veggies and tons of broccoli slaw. No noodles necessary! Each serving has just 200 calories, 1 gram of fat and 5 Weight Watchers POINTS PLUS."

 

• Ready In: 4hrs 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 3 tablespoons honey
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons ketchup
• 3 tablespoons hoisin sauce, see shopping tips
• 2 teaspoons ginger, see shopping tips (from a jar)
• 2 teaspoons fresh garlic, minced
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup red bell pepper, chopped
• 1⁄4 teaspoon crushed red pepper flakes
• 1 (12 ounce) bag broccoli slaw mix

directions

1. . In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
2. 2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
3. 3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
4. 4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.