Crock Phillippine Chicken PLUS Chicken Stir Fry
Boy do I love my crock pot, especially for busy days! You will have leftovers from this recipe, so buy a bag of stir fry veggies to have in a couple of days. Don't you just love two meals in one?
Notes-- I buy the big jar of already minced garlic. It's a real time-saver! One-half teaspoon equals a clove of garlic done the hard way. Oh, and you are using those cool crock pot liners, right?
Ingredients;
6 (or more) chicken thighs
1 small sweet onion, sliced
8 cloves garlic, pressed
3/4 cup low sodium soy sauce
1/2 cup white vinegar
Remove the skins from the chicken. Place the chicken in the crock pot. In a bowl, combine the onion, garlic, soy sauce, and vinegar. Pour it over the chicken. Cover and cook on Low for 6-8 hours. Remove the bones, let them cool, and toss them in the trash.
You can serve the chicken over rice for those non-dieters. Save the leftover chicken and sauce in the fridge for the stir-fry in a couple of days.
220 calories, 7g carbs.
The original version of this recipe was by Leanne Ely at SavingDinner.com I have changed this recipe by using thighs and recommending the jar of minced garlic as well as a few other minor changes. I highly recommend SavingDinner.com and urge everyone to subscribe to the Low Carb-Body Clutter Menu Mailer, with its weekly collection of low carb recipes, including a full shopping list! Why stress?
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Notes-- I buy the big jar of already minced garlic. It's a real time-saver! One-half teaspoon equals a clove of garlic done the hard way. Oh, and you are using those cool crock pot liners, right?
Ingredients;
6 (or more) chicken thighs
1 small sweet onion, sliced
8 cloves garlic, pressed
3/4 cup low sodium soy sauce
1/2 cup white vinegar
Remove the skins from the chicken. Place the chicken in the crock pot. In a bowl, combine the onion, garlic, soy sauce, and vinegar. Pour it over the chicken. Cover and cook on Low for 6-8 hours. Remove the bones, let them cool, and toss them in the trash.
You can serve the chicken over rice for those non-dieters. Save the leftover chicken and sauce in the fridge for the stir-fry in a couple of days.
220 calories, 7g carbs.
The original version of this recipe was by Leanne Ely at SavingDinner.com I have changed this recipe by using thighs and recommending the jar of minced garlic as well as a few other minor changes. I highly recommend SavingDinner.com and urge everyone to subscribe to the Low Carb-Body Clutter Menu Mailer, with its weekly collection of low carb recipes, including a full shopping list! Why stress?
Lena Austin
Writing blog: http://depravedduchess.blogspot.com
Recipe and Pagan blog: http://third-infinity.blogspot.com
Low Carb Diet blog: http://fatfrogdiary.blogspot.com
Comments
I am planting a garden for the first time today. I made a raised bed liner of wood and we are going to fill it. I am starting my seeds inside and will plant outside I hope as soon a weather is better. Still a little cold here in the Northeast.
I have missed you! How is everything? I check your blog everyday.
Thanks for the recipe and did you hear BG may start her book soon. Yippeee. Hope all is well. Love imaluckydog
Times got a little hard here in the past month. DH was laid off, and is once again out of work.
Since then, I've had to share my computer, plus...well, I'll blog more about that in a new post.
Lena
Thank you, I made this last night. ;-) I ran out as soon as I saw the recipe and bought 6 bone in pieces of chicken. I had 4 boneless skinless ones on hand so I put them all together. It was wonderfully, moist and delicious tasting. My skinny A-- husband had seconds. LOL. I wanted seconds too! I did serve it over white rice because I am trying to use it up. I had a 1/2 cup chicken and a half a cup rice that I added fresh picked Thyme leaves about a tablespoon. OMG so tasty I do not even like rice. This was good recipe should make it into your cookbook.
I have missed you and think about you often. I understand times are tough and the tough get cooking, writing, reading, quilting and for me even Blogging!! Good for you, I love to sew, but I love to cook more, I have found. I have been trying to eat real food, so nothing from a package with more than 5 or 6 ingredients listed. Not to much food, and mostly plants and always the protein first.
I have found it hard to stay happy since I cannot eat as much as I would like now that I am banded. I do usually eat what I want. But I just loved eating a lot of food it made me feel full. (But when I got fat) I did not like how I looked and felt.
This recipe came at a great time as I started it early in the day and it was ready by five o'clock. I had a cocktail party with food to go to last evening, so planning an early dinner was so key for me. I get so shaky when it comes to waiters passing food. In the past I would take two of everything, one to plop in my mouth and one to have one the tiny napkin for when I finished the one in my mouth. Last night, I just said No thanks and Oh it looks wonderful I had one! White lie but who cares!!!
I have recently been having night time acid reflux. I want back to my Dr.'s office and they took some out an un-fill not much. I am wondering if I need to get more taken out? Have you had any experiences with this? I started a 14 day over the counter treatment I hope will help. I have started eating dinner as early as 5 and I still get a little reflux when I am laying down. I ma not eating acidy foods either. Go figure?
My one year is coming up on June 29 and I am getting excited to jump on my Dr.'s Office scale. I just want to say thanks for your support it has helped me to stay on course.
I just used up the last of the chicken stock I made so yummy. I will see if I can post you a recipe I have come to enjoy. Have a Happy Day. Love, imaluckydog Kathy
I still love to cook, but now food doesn't consume my life. Ah, sweet freedom!