Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SLOW COOKER ASIAN CHICKEN!
Craving Asian flavor? Have no time to cook. Try this crockpot version! Throw it all together and leave it all day. Come home to deliciousness!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 112 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
SLOW COOKER ASIAN CHICKEN
½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut in 2-inch pieces (white and green parts separated
3 lbs. skinless chicken thighs
1 bag (16 oz.) fresh vegetables for stir fry
In 5-6 quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. (Coarsely chop remaining green parts; wrap and refrigerate until serving time.) Add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs. Transfer chicken to platter. Stir vegetables into slow cooker. Spoon vegetable mixture around chicken. Sprinkle with green onions.
NOTE: For those who prefer white meat, use breasts. “Bone in” will stay moister but you can use whole boneless, too.)