Wednesday, October 9, 2013

Slow Cooked Asian Chicken

     It's nice to find a slow cooker recipe you know you're going to get a lot of use out of. These Asian-style recipes are so versatile. This particular one from Taste of Home Slow Cooker benefited greatly from the addition of some black bean and garlic paste. It ended up tasting very similar to a mu shu. So much, in fact, that we cooked up a bit of cabbage, onion and carrot and mixed it in to serve in flour tortillas. This one is a winner. As always, and notes and changes are in blue. 

Slow Cooked Asian Chicken
via Taste of Home Slow Cooker
  • 1 broiler/fryer chicken (3-1/2-4 pounds) cut up (we just used 3-1/2 pounds of chicken legs and thighs)
  • 2 tablespoons canola oil
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 garlic clove, minced 
  • 1 teaspoon ground ginger
  • 1/4 cup slivered almonds (omitted)
  • 2 tablespoons black bean and garlic paste
  • 1 tablespoon corn starch mixed in 1 tablespoon cold water
  1. In a large skillet over medium heat, brown chicken in oil on both sides. Transfer to slow cooker.
  2. In a small bowl, combine soy sauce, brown sugar, water, garlic and ginger. Pour over chicken. Cover and cook on LOW for 5-6 hours or until chicken juices run clear.
  3. Remove chicken and strip meat from bones. Mix 1 tablespoon corn starch with 1 tablespoon cold water. Mix into sauce in slow cooker. Cook another 15 minutes or until thickened. Return chicken to slow cooker. 
Mix in some cabbage, onion and carrot for a quick faux mu-shu!
Good Times!

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