Recipes

One of my favorite recipes is for Korean beef tacos. They are a bit spicy and a bit sweet – a perfect combo in my book. I was craving them this week but didn’t have any beef on hand so decided to give the recipe a try with chicken. I combined a pound of chicken thighs (for moisture) and a pound of chicken breast and it came out great. The recipe makes a great base for tacos or burritos, can be served over rice, and also works perfectly for lettuce wraps. It also gets better over time so plan on using the leftovers for lunches or quick dinners during the week.

Weight Watchers Crockpot Korean Chicken
Points: 6 weight watchers pointsplus
Servings: 8 servings
Serving Size: 3/4 cup
Nutritional Info: 225.3 calories, 6.2g of fat, 15.7g of carbohydrates, .7g of fiber, 16.7g of protein

Ingredients

• 1 lb. boneless skinless chicken thighs
• 1 lb. boneless skinless chicken breast
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 10 cloves of intact garlic
• 1/2 red onion, diced
• 2 jalapenos, diced
• 1 inch fresh ginger root, peeled and grated
• 2 tablespoons seasoned rice wine vinegar
• 2 tbsp sesame seeds

Instructions

1. Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
2. Add the chicken to the crock pot and cover with the sauce.
3. Cook for 6-8 hours on low. When it has 30 minutes left to cook and the chicken can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.