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Slow-Cooker Chinese Chicken Soup

Prep time 8 mins
Cook time 7 hrs
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

Oxmoor House Healthy Eating Collection