Weight Watchers Slow Cooker Szechuan Chicken and Broccoli Recipe
Weight Watchers Slow Cooker Szechuan Chicken and Broccoli Recipe. Whether you’re an amateur in the kitchen or a seasoned chef, this recipe is a surefire way to bring a touch of Asian flair to your table.
First off, let’s chat ingredients. You’ll need some kitchen staples like boneless skinless chicken breast, bell peppers, and broccoli.
Then there’s the trinity of aromatic goodness: onion, garlic, and ginger. These add that authentic kick you’re after.
We’re not skimping on flavor either, thanks to elements like soy sauce, rice wine, and chili sauce.
Wondering what to pair this with? Think jasmine rice or whole-grain noodles.
Got some tips and tricks? You bet. Prepping your ingredients ahead of time is a game-changer. It makes the cooking process smooth and keeps your kitchen from turning into a ‘chopped’ episode.
Also, if you’re pressed for time, you can opt for pre-cut veggies—no judgment here!
So, if you’ve been stuck in a dinner rut, this recipe is your ticket out. It’s versatile, packed with nutrients.
Weight Watchers Points
3 Points (2022/2023 Plan)
MyWW Points: 3 Blue Plan and 8 Green Plan
3 WW Freestyle Points and 8 Smart Points
Tips and Tricks
Preparing the Chicken
Cut the chicken breasts into even-sized pieces to ensure uniform cooking. For extra flavor, marinate the chicken in a mixture of soy sauce and a bit of rice wine for about 15 minutes before cooking.
Handling Szechuan Peppercorns
Toast the Szechuan peppercorns in a dry skillet over medium heat for a few minutes until fragrant before crushing. This enhances their flavor and adds a subtle smokiness to the dish.
Cooking the Chicken
To achieve a nice golden crust on the chicken, ensure the skillet is hot before adding the chicken pieces. Avoid overcrowding the skillet, as this can cause the chicken to steam rather than brown.
Flavorful Broth
When adding the broth to the skillet, be sure to scrape up all the browned bits from the bottom. These bits are full of flavor and will enrich the broth.
Adjusting Heat
If you prefer a spicier dish, increase the amount of chili garlic sauce. Conversely, reduce the amount if you prefer a milder flavor.
Veggie Timing
Add the bell peppers to the slow cooker halfway through the cooking time to prevent them from becoming too soft. This keeps them crisp-tender and flavorful.
Broccoli Steaming
Steam the broccoli just until crisp-tender to retain its bright green color and nutrients. Overcooking can make it mushy and less appealing.
Final Touches
For an extra burst of freshness, sprinkle chopped scallions and cilantro just before serving. These add a pop of color and a fresh, herbal note to the dish.
Serving Suggestions
Serve the chicken and vegetable mixture over steamed jasmine rice or quinoa for a complete meal. Garnish with additional fresh herbs for an extra touch of color and flavor.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if needed to keep the dish moist.
Related Recipes
Weight Watchers Spicy Chinese Chicken
Best Weight Watchers Kung Pao Chicken
Weight Watchers Garlic Ginger Chicken Stir-Fry
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Weight Watchers Slow Cooker Szechuan Chicken And Broccoli
Equipment
- 4 Shallow Serving Bowl
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 teaspoon chili garlic sauce
- 1½ teaspoon Szechuan peppercorn crushed
- 1 tablespoon cornstarch
- 4 teaspoon canola oil
- 1 medium onion thickly sliced
- 3 cloves garlic minced
- 2 teaspoon fresh ginger peeled and minced
- 1 cup reduced-sodium chicken broth
- 5 tablespoon reduced-sodium soy sauce
- ¼ cup Chinese rice wine
- 1 medium red bell pepper thickly sliced
- 1 medium orange bell pepper thickly sliced
- 3 cups small broccoli florets
- 3 medium sliced scallions optional
- 2 sprigs fresh cilantro optional
Instructions
- In a large skillet, heat 2 teaspoons of oil over medium-high heat.
- Sprinkle peppercorns over the chicken pieces.
- Dust the chicken with cornstarch
- Place the chicken in the skillet.
- Cook the chicken until it's golden, about 3-4 minutes on each side.
- Move the cooked chicken to a slow cooker.
- In the same skillet, heat another 2 teaspoons of oil over medium-high heat.
- Add onion, garlic, and ginger.
- Stir and cook until the onion is lightly browned, which should take about 6 minutes.
- Add broth to the skillet.
- Bring the broth to a boil while scraping the browned bits from the bottom.
- Move this broth mixture into the slow cooker with the chicken.
- Add soy sauce, rice wine, and chili sauce to the slow cooker. Stir to mix.
- Cover the slow cooker. Cook on the Low setting for 2 hours
- Add bell peppers to the slow cooker. Cover it again. Cook until the chicken and vegetables are tender. This takes 1–2 hours on High or 2–4 hours on Low.
- Place broccoli in a steamer basket over 1 inch of boiling water in a medium saucepan.
- Cover the saucepan. Cook the broccoli until it's crisp-tender, about 3 minutes.
- Add the steamed broccoli to the chicken mixture in the slow cooker. Stir it all together.
- Divide the chicken-vegetable mixture into 4 large shallow bowls. Sprinkle with scallions and cilantro leaves.
Notes
Nutrition
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