budget

Slow Cooker Ginger-Almond Chicken

This dish cost me about $9.95 to make, or about $2.49 per serving.

Ingredients

Quantities are shown as originally provided.

2 Tbsp olive oil
2 lbs boneless (skinless chicken thighs (about 6-8), trimmed and cut into strips)
1 large onion (sliced)
2 Tbsp finely chopped fresh ginger*
1/2 cup reduced-sodium teriyaki sauce
1 package (10-12 oz frozen stir-fry vegetables)
1/4 cup sliced almonds
1/2 bunch scallions (slivered)

1
Coat slow cooker with cooking spray.
2
Over medium-high heat, heat oil in a skillet and saute chicken for about 5 minutes. Transfer to slow cooker.
3
Mix onion, ginger and teriyaki sauce in a bowl. Pour sauce over chicken and stir until coated.
4
Place cover on slow cooker and and cook on LOW for 2 hours, or until chicken is thoroughly cooked.
5
Turn to HIGH, stir in frozen vegetables, and cook 20-30 minutes more - until vegetables are tender (but should also still be crisp).
6
Before serving, stir in almonds and scallions.