Mahogany Chicken Thighs

Mahogany Chicken Thighs

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From: Diabetic Living Magazine

Use your slow cooker to make this delicious sweet-and-sour chicken dinner.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ⅓ cup unsweetened pineapple juice
  • ¼ 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
  • ½ 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- ½ pounds total)
  • 1 (10 ounce) bag frozen white rice (2 cups)
  • 2 tablespoons thinly cut green onion strips (optional)

Preparation

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  1. In a medium bowl, stir together pineapple juice, soy sauce, potato starch, balsamic vinegar, sherry, tomato paste, honey, garlic, ginger, and cayenne pepper; set aside. Place onion wedges in a 3½- to 4-quart slow cooker. Top with carrots and chicken. Pour soy mixture evenly over chicken. Cover and cook on low-heat setting for 6 to 7 hours or 3 to 3½ hours on high-heat setting.
  2. 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.

Nutrition information

  • Serving size: ⅓ cup rice and about ⅔ cup chicken mixture
  • Per serving: 287 calories; 5 g fat(1 g sat); 1 g fiber; 33 g carbohydrates; 25 g protein; 66 mcg folate; 108 mg cholesterol; 9 g sugars; 3,564 IU vitamin A; 6 mg vitamin C; 36 mg calcium; 2 mg iron; 509 mg sodium; 433 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2 starch

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