Weight Watchers crock pot chicken and Gravy

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Ingredients
For the Chicken:

    1 1/2 pounds boneless, skinless chicken thighs — or chicken breasts
    1/3 cup low-sodium soy sauce
    1/3 cup honey
    2 tablespoons tomato paste
    2 teaspoons chili paste — sambal oelek, sriracha, or hot sauce of choice
    4 cloves garlic — minced
    1 tablespoon rice vinegar
    2 tablespoons cornstarch

For Serving:

    Prepared brown rice, quinoa, or cauliflower rice
    Toasted sesame seeds
    Chopped green onion

Instructions

    Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

    Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

    For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

The chicken and gravy looks great! I’m going to give it a try! But, I’ll cut it in half. It’s just me. About the slow cooker liners…I’ve used them for a few years now. I love them and always have them on hand. You do have to be careful about punctures! But, I’ve lifted a slow cooker pot roast & veggies to another container. They’re great!

apdatet from:mealplanningmommies.com

INGREDIENTS

• 2 packets dry chicken gravy mix
• 1 10.5 oz can cream of chicken soup
• 2 cups of water
• 1 lb boneless, skinless chicken breasts
• garlic powder, salt & black pepper to taste
• 1/2 cup sour cream
• rice, mashed potatoes or noodles for serving

INSTRUCTIONS

1. Firts, Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
2. Then, In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
3. Add the seasoned chicken breasts. Be sure to get them covered in gravy.
4. Cover and cook on low for about 6-8 hours.
5. Once cooked, break the chicken up into chunks using a fork.
6. Stir in sour cream (if using).