Slow Cooker
Ginger Chicken with Toasted Almond Rice
Seared Sesame Snow Peas and Carrots
Ingredients
- 3 lb bone-in chicken thighs, skinned
- 1½ tsp salt
- 1 tsp pepper
- 3 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 Tbsp minced ginger
- 1 tsp rice vinegar
- 2 cups long-grain brown rice, rinsed
- ½ cup sliced almonds, toasted
- 2 Tbsp chopped fresh parsley
- ½ tsp ground coriander
Instructions
- Sprinkle chicken with 1¼ tsp salt and ¾ tsp pepper.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Add chicken; cook 5 minutes or until browned. Transfer to a 5- to 7-quart slow cooker. Add broth and ginger.
- Cover and cook on LOW 6 to 7 hours or until chicken is done. Stir in vinegar.
- Cook rice according to package directions. Stir in almonds, parsley, 1 Tbsp oil, coriander, ¼ tsp salt, and ¼ tsp pepper.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 lb organic snow peas, trimmed
- 2 carrots, shredded
- 1½ Tbsp low-sodium soy sauce
- ½ tsp pepper
- 2 tsp dark sesame oil
Side Dish Instructions
- Heat oil in a large skillet over medium-high heat. Add peas; cook 4 minutes or until crisp-tender.
- Add carrots, soy sauce, and pepper. Cook 1 minute, stirring constantly.
- Remove from heat. Stir in sesame oil.
Slow Cooker Meal Plan
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