Healthy Dinner #2: Asian Crockpot Chicken
I’m delighted to introduce to you healthy dinner #2: Asian Crockpot Chicken.
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This is a great dish to begin cooking on a weekend at noon for dinner later that night, or if you’re lucky enough to be at home during a weekday or at least can pop in during lunchtime, it’s a set it and forget it type of recipe. Once you’ve sautéed the chicken, it’s a breeze. Just mix up the simple sauce, pour it over the chicken in a crock pot and let it do its thing!
Don’t skip the sautéing step; it locks in all of the juices so that when you go to eat, you have moist, succulent, fall-off-the-bone chicken in a sweet and salty sauce. Yum!
Serve this chicken with rice and a side salad and you’ve got a meal fit for company.
Or even for picky kids!
Recipe Courtesy of: Taste of Home Magazine (modified)
Yield: 4-6 servings.
3 to 4 pounds cut up chicken (Remove the skin for a healthier dish.)
2 tablespoons vegetable oil
1/3 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons water
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 cup slivered, toasted almonds
Optional garnish – green onions
In a large skillet brown the chicken in oil on all sides on medium heat.
I have to say, I typically avoid pan frying because this happens . . .
And then this happens . . .
Regardless, this recipe is well worth all of the spluttering and splattering!
Transfer to a 5-qt. slow cooker. Combine the 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.
Remove chicken to a serving platter sprinkle with almonds and sliced green onions. I served it on top of rice and with a mixed salad of iceberg lettuce, sliced cucumber, radish, and green onions as well as julienned carrots, a touch of cilantro, and Panera Sesame Vinaigrette. Very yummy dressing, and a perfect match for this dish! Bravo Panera!
The plates were licked clean! (Well, figuratively speaking at least.)