- 6
- 15 mins
- 555 mins
4.7/5
(7 Votes)
Ingredients
- Nonstick cooking spray
- 12 chicken thighs, skin removed (3 1/2 to 4 pounds total)
- 2 tablespoons quick-cooking tapioca
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup bottled hoisin sauce
- 1 16 ounce package frozen broccoli stir-fry vegetable blend
- Hot cooked rice
Preparation
Step 1
Coat a 3 1/2- to 4-quart slow cooker with nonstick cooking spray. Place chicken in cooker. Sprinkle chicken with tapioca, salt, and pepper. Top with hoisin sauce.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in vegetables; cover and cook for 30 to 45 minutes. more. Serve over hot cooked rice.
Per serving: 345 kcal cal., 6 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 115 mg chol., 537 mg sodium, 37 g carb., 3 g fiber, 8 g sugar, 32 g pro.