Try this Slow-Cooker Chicken and Vegetable "Stir-Fry" recipe, or contribute your own.
Suggest a better description1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.
2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.
3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve.
Cooking Time 2 to 3 hours on Low
Slow Cooker Size 5 1/2 to 7 Quarts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 805 | ||
Calories from Fat: 245 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 251.9mg | 78 % | |
Sodium 587.1mg | 20 % | |
Potassium 2241.4mg | 59 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 42.3g | ||
Protein 91.6g | 131 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 805
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