Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Source: Diabetic Living Magazine


Recipe Summary

20 mins
2 hrs 50 mins


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

2 thighs, 1/3 cup cooking liquid, and 3/4 cup pea pods
388 calories; protein 48.9g; carbohydrates 24.9g; dietary fiber 4g; sugars 12g; fat 9.3g; saturated fat 2.3g; cholesterol 188.2mg; vitamin a iu 1047.6IU; vitamin c 16.6mg; folate 90.6mcg; calcium 116.5mg; iron 4.1mg; magnesium 102.6mg; potassium 933.6mg; sodium 538.3mg.

6 lean protein, 1 1/2 vegetable, 1 other carb