Crockpot Singapore Stew
by: ffadmin

Makes 6-8 servings

Crockpot Singapore Stew
Recipe type: Soup
  • ⅓ cup chopped onion
  • 2 pounds frozen boneless, skinless chicken breasts
  • 2 cups raw butternut squash, skin and seeds removed (about 1 small)
  • ¼ cup water chestnuts, chopped
  • 1 (14-ounce) can coconut milk
  • 1½ cups no-salt-added chicken broth
  • ¼-1/2 teaspoon cayenne
  • 1 teaspoon Chinese 5 Spice
  • 1 tablespoon grated fresh ginger (about 1-inch piece)
  • 4 cloves garlic, minced
  • 2 cups chopped fresh spinach
  • 2 plum tomatoes, chopped
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onions
  1. Place onion in the bottom of crockpot first, followed by the chicken breasts on top of onion and the squash and water chestnuts on top of chicken.
  2. In a small bowl, mix together coconut milk, broth, dried spices, fresh ginger and garlic; pour over chicken and vegetables.
  3. Cover and cook on low 8 to 10 hours. (or on high for 4 to 5 hours) or until chicken is cooked through.
  4. During the last hour (whether on low or high) add spinach, tomatoes and lime juice.
  5. Prior to serving, drain off coconut milk mixture. Garnish with cilantro and green onions. This dish may be made up to 3 days ahead. Reheat in crockpot on low setting for about 45 minutes or until hot.

Make your own Chinese 5 Spice seasoning mix and no-salt-added Chicken Broth using our recipes!

Submitted By: Charli S. (csoar), Forum Moderator Emeritus (10-22-06)

Charli’s Notes: Coconut milk is definitely a Phase 3 Special Occasion ingredient…so save this dish for a festive treat! During the last hour of cooking, I like to cut the chicken breasts into chunks.

*Note: Remember to include ingredients when calculating daily intake allowances.

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