Instructions
Place the turkey thighs in a 6 quart slow cooker. In a small bowl, combine soy sauce, ginger, brown sugar, garlic, and crushed red pepper. Pour
over the turkey. Add onion and broth. Cover, cooking for 8 to 10 hours on low or 4 to 5 hours on high, until turkey is tender. At the end of the cooking time, transfer the turkey to a plate and
refrigerate until it is cool enough to handle. Drain the pineapple, reserving the juice in a bowl. Whisk cornstarch and vinegar into the pineapple juice. Stir in 1/4 cup of the liquid from the slow cooker
until blended. Stir mixture into the slow cooker. Add bell pepper and snow peas to the slow cooker. Cover, cooking on high until the mixture simmers and vegetables are crisp, about 15 minutes. Remove
turkey from the bone, cutting it into bite size pieces. Stir turkey and pineapple into the slow cooker. Cover, cooking on high until the turkey is hot, about 2 minutes. Serve.
Nutritional
Information per serving (about 1 cup): 256 Cal, 5 g Fat, 2 g Sat Fat, 0 g Trans Fat, 135 mg Chol, 520 mg Sod, 16 g Carb, 2 g Fib, 35 g Prot, 47 mg Calc. Light Points: 5
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