(Crock-Pot) Skinny Asian Style Chicken and Vegetables

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READY IN: 4hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • . 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. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
  • 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. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.
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