Slow-Cooker Chinese Chicken Soup



4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 7 Hours

Nutritional Information

Calories 185
Fat 1.8 g
Satfat 0.4 g
Protein 14.7 g
Carbohydrate 29.9 g
Fiber 5.8 g
Cholesterol 39 mg
Iron 1.1 mg
Sodium 1037 mg
Calcium 25 mg


1 (15 1/4-ounce) can pineapple tidbits in juice, undrained
1 (8-ounce) can sliced water chestnuts, undrained
1/3 cup low-sodium soy sauce
3/4 to 1 teaspoon Chinese five-spice powder
3 medium carrots, scraped and sliced
4 green onions, diagonally cut into 2-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
2 (6-ounce) skinned, bone-in chicken breast halves
2 (4-ounce) skinned, bone-in chicken thighs


Drain pineapple and water chestnuts, reserving liquids. Add soy sauce and five-spice powder to liquids; stir well.

Place pineapple, water chestnuts, carrot, and green onions in a 3 1/2-quart slow cooker. Sprinkle salt and pepper over chicken; place chicken over vegetables. Pour liquid mixture over chicken. Cover and cook on high heat setting 1 hour; reduce heat to low setting, and cook 6 hours.

Remove chicken from bones, and shred meat. Add meat to vegetable mixture.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note