- 6
- 25 mins
- 25 mins
4.4/5
(18 Votes)
Ingredients
- 1/3 cup unsweetened pineapple juice
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons potato starch or quick-cooking tapioca, crushed
- 3 tablespoons balsamic vinegar
- 2 tablespoons dry sherry or cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 medium onion, cut in thin wedges
- 2 medium carrots, peeled and bias-sliced
- 12 small skinless, boneless chicken thighs (about 2-1/2 pounds total)
- 1 10 - ounce package frozen white rice (2 cups)
- 2 tablespoons thinly cut green onion strips(optional)
Preparation
Step 1
In a medium bowl stir together pineapple juice, soy sauce, potato starch, balsamic vinegar, sherry, tomato paste, honey, garlic, ginger, and cayenne; set aside. Place onion wedges in a 3 1/2- to 4-quart slow cooker. Top with carrots and chicken. Pour soy mixture evenly atop. Cover and cook on low-heat setting for 6 to 7 hours or 3 to 3 1/2 hours on high-heat setting.
Five minutes before serving, cook frozen rice in microwave according to package directions. Serve chicken and sauce over rice; if desired, sprinkle with green onion.
Servings Per Recipe: 6 PER SERVING: 287 cal., 5 g total fat (1 g sat. fat), 108 mg chol., 509 mg sodium, 33 g carb. (1 g fiber, 9 g sugars), 25 g pro.
Starch (d.e): 2; Lean Meat (d.e): 3