Chicken thighs are seasoned with Asian-style seasonings, then slow-cooked to tenderness and served with crisp sugar snap peas.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim the 8 green onions and cut into 6-inch lengths; arrange onions in the bottom of a 2-quart slow cooker. Trim chicken of any visible fat. Place chicken on top of onions. In a small bowl, stir together rice vinegar, soy sauce, honey, and chili sauce; spoon over chicken. Sprinkle sliced garlic over top.

  • Cover and cook on low-heat-setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. To serve, place chicken and cooked peas on each serving plate. Spoon cooking liquid over chicken. Sprinkle with toasted sesame seeds. If desired garnish with additional green onions.


Tips: Remove strings and tips from pea pods. Cook fresh pea pods, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. (Cook frozen pea pods according to package directions.) Drain well.

For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

387.7 calories; protein 48.9g 98% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 12g; fat 9.3g 14% DV; saturated fat 2.3g 12% DV; cholesterol 188.2mg 63% DV; vitamin a iu 1047.6IU 21% DV; vitamin c 16.6mg 28% DV; folate 90.6mcg 23% DV; calcium 116.5mg 12% DV; iron 4.1mg 23% DV; magnesium 102.6mg 37% DV; potassium 933.6mg 26% DV; sodium 538.3mg 22% DV.