Tuesday, April 15, 2014

Sweet and Sour Chicken (slow cooker)

It is already mid-April, and so far this year, I have managed to not cook on a single Sunday evening.  There have been a day or two that things have been going on for which we were elsewhere eating, but mostly, I have accomplished that feat via my slow cooker.  I do the prep work in the morning around the same time as our typical leisurely Sunday breakfasts, which means I can clean the kitchen once for both cooking occasions.  Then I am pretty much home free for the rest of the day.  And it is heavenly.  Here is one of the recipes that has popped up on a few Sundays for us:

  • 1/4 cup chicken broth
  • 2 Tbsp soy sauce
  • 2 Tbsp hoisin sauce (found in Asian section - also used in this awesome recipe for Asian pork chops)
  • 1 Tbsp cider vinegar
  • 1 Tbsp tomato paste
  • 2 tsp packed brown sugar
  • 1 clove garlic, minced
  • 1/4 tsp black pepper
  • 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
  • 2 tsp cornstarch (optional)
  • 2 Tbsp minced chives (optional)
  1. Combine broth, soy sauce, hoisin sauce, vinegar, tomato paste, brown sugar, garlic and pepper in slow cooker.  Stir well to mix.
  2. Add chicken thighs and stir well to coat.  Cover; cook on low 2 1/2 - 3 1/2 hours.  
  3. If thicker sauce is desired:  Remove chicken with slotted spoon and keep warm.  Combine cornstarch and 2 Tbsp cooking liquid in small bowl.  Add to slow cooker.  Turn heat to high.  Stir 2 minutes or until sauce is slightly thickened.  
  4. Stir in chives, if desired.  Serve chicken and sauce over rice.

Time: 15 minutes prep, 2 1/2-3 1/2 hours to cook
Difficulty:  easy
Source: Crock Pot Slow Cooker Bible, copyright 2010

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