Slow-Cooker Chinese Chicken Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Protein: 14.7g
  • Carbohydrate: 29.9g
  • Fiber: 5.8g
  • Cholesterol: 39mg
  • Iron: 1.1mg
  • Sodium: 1037mg
  • Calcium: 25mg


  • 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


  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.
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