Photo: Claudio Schwarz
Estimated Nutrition (whole recipe, rough)
468
Calories
38g
Protein
5g
Fat
67g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup(s) ketchup
- 2 tablespoon sugar substitute, heat-stable
- 1 tablespoon tapioca
- 1 tablespoon vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon cinnamon, ground
- ¼ teaspoon crushed red pepper
- 2 pounds turkey, thighs
- brown rice
Directions
1
In a 3½- or 4-quart slow cooker combine ketchup, sugar substitute, tapioca, vinegar, Worcestershire sauce, cinnamon, and red pepper.
2
Place turkey thighs meaty side down on ketchup mixture.
3
Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
4
Transfer turkey to a serving dish.
5
Pour cooking juices into a small bowl; skim off fat.
6
Serve turkey with cooking juices and, if desired, hot cooked rice.
Recipe sourced from
fandom