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Chicken Thighs & Couscous in the Slow-Cooker
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Chicken Thighs & Couscous in the Slow-Cooker

5 Hr(s) 15 Min(s)
15 Min(s) Prep
5 Hr(s) Cook
Healthy Living
Walk through the door to your ready dinner entrée with this recipe for Chicken Thighs & Couscous in the Slow-Cooker. Serve it up with a side salad!
What You Need
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6 servings
Original recipe yields 6 servings
1-1/2 lb. boneless skinless chicken thigh s
3/4 cup KRAFT Sweet'N Sour Sauce
1/3 cup orange juice
2 Tbsp. MINUTE Tapioca
1 Tbsp. HEINZ Apple Cider Vinegar
1/4 tsp. Chinese five-spice powder
1/4 cup plus 1 Tbsp. orange marmalade, divided
2-1/4 cups fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) couscous, uncooked
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Let's Make It
1
Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; stir in 1/4 cup marmalade. Pour over chicken; cover with lid.
2
Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours). Remove chicken from slow cooker, reserving sauce in slow cooker; cover chicken to keep warm. Skim and discard fat from surface of sauce.
3
Bring broth and remaining marmalade to boil in saucepan, stirring frequently. Remove from heat; stir in couscous. Cover. Let stand 5 min; fluff with fork.
4
Serve chicken with couscous. Drizzle with sauce.
Kitchen Tips
Tip 1
Special Extra
For extra heat, stir 1/4 tsp. crushed red pepper into sauce before pouring over chicken in slow cooker and cooking as directed.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 390mg
17%
Total Carbohydrates 66g
24%
Dietary Fibers 3g
11%
Sugars 22g
44%
Protein 25g
50%
Vitamin A
0%
Vitamin C
10%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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