If you haven’t met soy sauce’s bigger, bolder cousin, tamari – you should try it. Tamari has the benefit of having little to no wheat (although double check the label if you’re gluten intolerant), and its flavor is deeper and more complex than soy sauce. You’ll love this Slow Cooker Tamari-Glazed Chicken recipe.
Once you try tamari, it will forever have a place on your pantry shelf.
However, tamari isn’t the only star in this healthy chicken dish. The sauce for this glazed chicken recipe is a standout. It’s filled with sweet, sour and savory flavors – along with a little heat. And this tamari chicken utilizes summer greens – in this case bok choy – to bring all of the flavors together. However, don’t let bok choy’s delicious flavor fool you, it’s a little nutritional powerhouse too. It’s a member of the cabbage family, which means that it’s loaded with nutrients and antioxidants.
This is a slow cooked meal to write home about.
Yields: 8 servings | Calories: 176 | Total Fat: 11g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 714mg | Carbohydrates: 7g | Fiber: 1g | Sugar: 3g | Protein: 14g | SmartPoints: 5
Ingredients
- 8 boneless chicken thighs, skin removed
- 1 tablespoon Chinese 5-spice powder
- 1 tablespoon olive oil
- 2 white onions, roughly chopped
- 1 cup low-sodium chicken broth
- 1/3 cup rice vinegar
- 1/3 cup tamari
- 1 tablespoon coconut sugar
- 1 teaspoon red chili flakes
- 1 bay leaf
- ½ cup pea pods
- 2 scallions (white and green parts), sliced
Directions
Season the chicken thighs with the Chinese 5-spice powder.
Heat the oil in a large skillet over medium high heat. Add the chicken and cook until well browned on both sides, 5-6 minutes.
Lay the onions in the bottom of your slow cooker pot, and lay the chicken pieces on top.
Whisk the broth, vinegar, tamari, coconut sugar, red chili flakes, and bay leaf together and pour over the chicken.
Cover and cook on low for 8 hours.
When the chicken registers 165 degrees with a meat thermometer, add the pea pods.
Increase heat to high and cook for 10 minutes, or until peas are soft.
Serve topped with the scallions.
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