Makes 6-8 servings
Crockpot Singapore Stew
Recipe type: Soup
Ingredients
- 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
Instructions
- 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.
- In a small bowl, mix together coconut milk, broth, dried spices, fresh ginger and garlic; pour over chicken and vegetables.
- Cover and cook on low 8 to 10 hours. (or on high for 4 to 5 hours) or until chicken is cooked through.
- During the last hour (whether on low or high) add spinach, tomatoes and lime juice.
- 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.
