I used the Crockpot for this recipe that I found in Women's Day in the March 2012 issue
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed pepper
1 1/2 lb boneless, skinnless chicken thighs
3/4 cup long-grain white rice
2 scallions, thinly sliced
1 small head Boston lettuce, leaves separated
In a slow cooker, combine the sugar, vinegar, soy sauce, ginger, garlic and red pepper. Add the chicken and turn to coat. Cook, covered, until the chicken is cooked through and tender, 6-7 hours on low or 3-4 hours on high.
25 minutes before serving, cook the rice
Meanwhile, cut away the peel and white pith or the orange. Cut into thin half-moons and place in medium bowl, fold in the scallions
Using two forks, gently shred the chicken into medium pieces and stir into cooking liquid. Fill the lettuce leaves with the rice and top with the chicken and the orange mixture.
438 calories, 7 g fat, 28 g protein, 2 g fiber.
This dish was so yummy that when I came home from work I ate just one....normally I would wait until I get back from Pilates to eat dinner but it smelled so good that I had to try one. Shane wasn't really paying attention and thought that I had actually eaten dinner and was all done. So, when I got back from teaching Pilates, he had eaten the entire slow cooker of chicken wraps as well as all of the rice and orange salsa! They were that good......well, and Shane is 6 foot 7 so he is a big boy and putting that away wasn't such a big deal as if say, I had done that. I was sooooo looking forward to eating a few more when I got home, so when I heard the news they were gone I was a little pissed. Shane felt bad because he didn't really know I had only tried one. We laugh about it now but that night I was so disappointed!