Slow Cooker Ginger-Almond Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
This dish cost me about $9.95 to make, or about $2.49 per serving.
  • 2 Tbsp olive oil
  • 2 lbs boneless, skinless chicken thighs (about 6-8), trimmed and cut into strips
  • 1 large onion, sliced
  • 2 Tbsp finely chopped fresh ginger*
  • ½ cup reduced-sodium teriyaki sauce
  • 1 package (10-12 oz) frozen stir-fry vegetables
  • ¼ cup sliced almonds
  • ½ bunch scallions, slivered
  1. Coat slow cooker with cooking spray.
  2. Over medium-high heat, heat oil in a skillet and saute chicken for about 5 minutes. Transfer to slow cooker.
  3. Mix onion, ginger and teriyaki sauce in a bowl. Pour sauce over chicken and stir until coated.
  4. Place cover on slow cooker and and cook on LOW for 2 hours, or until chicken is thoroughly cooked.
  5. Turn to HIGH, stir in frozen vegetables, and cook 20-30 minutes more - until vegetables are tender (but should also still be crisp).
  6. Before serving, stir in almonds and scallions.
Martha's Notes
Nutritional Estimates Per Serving (1/4th): 292 calories, 12.5 g fat, 11 g carbs, 2.5 g fiber, 32 g protein and *7 Weight Watchers Points Plus

*I often use fresh ginger paste that comes in a jar instead of dealing with peeling and chopping fresh ginger. You should be able to find it in the Asian section of larger grocery stores. Or you could substitute a teaspoon of ground ginger instead.
Recipe by Simple Nourished Living at