FAUX CHICKEN PHO
SLOW COOKER CINNAMON ROLLS
This spin on pho ga, a classic Vietnamese street food, features the soup’s signature fragrant broth, chicken, and rice noodles.
PREP TIME 10 MIN. – COOK TIME 8 HOURS 10 MIN. READY IN 8 HOURS 20 MIN. – SERVINGS 4
2 qts Nature’s Promise Low- Sodium Organic Chicken Broth 2 tbsp light brown sugar 2 tbsp fish sauce 3 star anise 1 cinnamon stick 1 (2-inch) chunk fresh ginger, scrubbed and sliced
3 cloves garlic, peeled 1 small onion, sliced 2 bone-in chicken breasts, skin removed 8 oz thin vermicelli rice noodles 3 cups fresh bean sprouts Fresh basil, sliced jalapeños, lime wedges, and sriracha to garnish
STEP 1 In a large slow cooker bowl, combine the broth, brown sugar, fish sauce, star anise, cinnamon stick, ginger, garlic, and onion. Add the chicken, rib-sides up. Cover and cook on low 8 hours. STEP 2 Transfer chicken to a plate. Use a slotted spoon to remove and discard star anise, cinnamon stick, and ginger. Increase slow cooker heat to high. Stir the rice noodles and bean sprouts into the broth. Cover and cook 10 min., until noodles are tender. STEP 3 Meanwhile, shred the chicken and discard the bones. Divide noodles, broth, and chicken among 4 bowls. Garnish as desired.
Per serving: 256 calories, 10g fat, 3g saturated fat, 45mg cholesterol, 900mg sodium, 19g carbohydrate, 2g fiber, 9g sugar, 27g protein
The most low-maintenance cinnamon rolls you’ll ever make, these sweet treats use refrigerated biscuit dough and a few ingredients from the pantry.
PREP TIME 10 MIN. – COOK TIME 2 HOURS READY IN 2 HOURS 10 MIN. – SERVINGS 16
Cooking spray ¼ cup packed light brown sugar 1½ tsp ground cinnamon ¼ tsp salt 3 tbsp butter, softened
Bone-in chicken breasts
For the richest chicken broth, use bone-in chicken. You’ll have
tender, shreddable meat and the tastiest broth.
1 (16 oz) container jumbo biscuits ¾ cup confectioners’ sugar 2 tbsp reduced-fat milk 1 tsp vanilla extract
STEP 1 Line a large slow cooker bowl with parchment. Coat parchment with cooking spray. STEP 2 In a medium bowl, whisk together the brown sugar, cinnamon, and salt. With a spatula, stir in the butter. Separate biscuits and flatten each with hands. Spread some butter mixture on 1 biscuit. Roll up and cut in half. Arrange halves in slow cooker bowl, cut- sides down. Repeat with remaining biscuits and butter, arranging rolls tightly in slow cooker bowl. STEP 3 Cover and cook on high 2 hours, until dough is cooked through. Remove from slow cooker. STEP 4 In a medium bowl, stir together the confec- tioners’ sugar, milk, and vanilla until smooth. Drizzle over rolls and serve warm.
Per serving: 140 calories, 5g fat, 3g saturated fat, 6mg cholesterol, 341mg sodium, 21g carbohydrate, 1g fiber, 10g sugar, 2g protein
22 October 2019 |
www.savoryonline.com
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