Crock Phillippine Chicken PLUS Chicken Stir Fry
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?
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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