Recipe by TasteOfHome.com

Servings: 8

Serving size: 1 ¼ cup

2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice

Cooking instructions: In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next seven ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours.

Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken, vegetables and hot cooked rice.

(Nutrition Per Serving: 241 calories, 6g total fat, 1g saturated fat, 798 mg Sodium, 19g carbohydrate, 3g fiber, 8g sugar, 26g protein)