Saturday, January 26, 2013


I wanted to test my new slow cooker which is about half the size of one I bought several years ago.  I made this recipe using four kinds of vegetables.  You could substitute or add other vegetables including green beans, carrots or an oriental frozen vegetable mixture.  Instead of using chicken, you could use beef.  I added more chicken broth than needed and I did adjust the recipe to reduce the amount required.  To thicken the liquid, I added some corn starch mixed with water to the slow cooker at the end.  To brighten the dish you may want to use a red or green pepper.  I used a yellow pepper.  I served the chicken with rice.  Both the DH and I enjoyed this dish.

Just dished from the slow cooker.


1 large onion, chopped
2 stalks celery, diced
1 coloured pepper, chopped
1 zucchini, thinly sliced
3 large chicken breasts, cut into small chunks
2 tbsp teriyaki sauce or soy sauce
1/2 cup chicken broth
1 tbsp orange marmalade
1/4 tsp orange extract
2 tbsp lemon juice
1 tsp Splenda
1 tsp dry mustard
1/2 tsp gry ground ginger
salt and pepper to taste


Place the vegetables on the bottom of your slow cooker.  Add the chicken.  In a bowl or large glass measuring cup combine the rest of the ingredients.  Mix well.  Pour the mixture over the chicken and vegetables.  Set the slower cooker to low and cook for 5 hours.   Serves 4.

You can serve this over rice, pasta, quinoa or couscous.

Adapted/modified from '200 Low-Carb Slow Cooker Recipes' by Dana Carpender

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