Slow Cooker Asian Chicken is a perfect way to make use of your slow cooker, known to many as a crock pot. The long low-temperature braising of meats or poultry can be done in the slow cooker and this particular recipe is the essence of that cooking method. The combination of fast, simple preparation and letting the slow cooker do the work makes this dish perfect for a lazy NFL Championship Sunday afternoon or a weeknight.
Slow Cooker Asian Chicken
(Mark Kelly, 2015)
3 large bone-in, skinless chicken breasts
3/4 cup honey
3/8 cup low-sodium soy sauce
3/8 cup blackberry jam
3/8 cup hoisin
4 Tsp extra-virgin olive oil
4 garlic cloves, thinly sliced
1/2 cup onion, diced
2 tsp red pepper flakes
1 Tbsp cornstarch
Sliced scallions, for garnish
Chopped cilantro, for garnish
Sesame seeds, for garnish
Arrange the chicken breasts in the bottom of a slow cooker.
In a medium bowl, mix the honey, soy sauce, jam, hoisin, olive oil, garlic cloves, onion and red pepper flakes. Pour the sauce over the chicken. Cover and cook on LOW for 4 to 5 hours, until the chicken is cooked through.
Remove the chicken from the slow cooker and reserve the liquids. Shred the chicken into smaller pieces. Place the chicken in a bowl and set aside.
Make a slurry with the cornstarch and 3 tablespoons of cold water.
Put the braising liquids in a small saucepan over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it is reduced and slightly thickened, about 5 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken over brown rice topped with scallions, cilantro, and sesame seeds.