Slow-Cooker Chinese Chicken Soup |
|
 |
Prep Time: 8 Minutes Cook Time: 420 Minutes |
Ready In: 428 Minutes Servings: 4 |
|
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 - 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 1/2 teaspoon pepper |
2 (6-ounce) skinned, bone-in chicken breast halves |
2 (4-ounce) skinned, bone-in chicken thighs |
Directions:
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.
|
|