Slow-Cooker Teriyaki Chicken Stew
- cal. (kcal) 244
- Makes: 6 servings
- Prep: 10 mins
- Slow Cook: 3 hrs on HIGH or 5 1/2 hours on LOW
boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
frozen Asian stir-fry vegetable blend (such as Birds Eye)
halved baby carrots
low-sodium chicken broth
low-sodium teriyaki sauce
prepared white rice (optional)
- Combine chicken, vegetables, carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2 1/2 hours or on LOW for 5 hours.
- Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over white rice, if desired.
Nutrition Information for Slow-Cooker Teriyaki Chicken StewServings Per Recipe: 6
PER SERVING: 244 cal., 5 g total fat (1 g sat. fat), 95 mg chol., 545 mg sodium, 19 g carb. (5 g fiber), 28 g pro.