Saturday, July 16, 2016

Another Asian Chicken in the Crock Pot Recipe.

First it was Hawaiian Chicken in the Crock Pot recipes that kept popping up on the sidebar or newsfeed of Facebook. Now it's Asian chicken recipes; just because you add soy sauce to a recipe, that doesn't necessarily mean its an Asian recipe.

So here I go creating my own version, but while the others use boneless, skinless chicken breasts; I used bone-in chicken legs and thighs.  I tried to remove as much skin as possible, but the 10 hours cooking time took care of what did remain.

Savory Pineapple Chicken
8 chicken legs, skin removed
8 chicken thighs, skin removed
1/2 cup light soy sauce
1 (15 oz.) can pineapple chunks, reserve juice
1 Tbsp. minced garlic
1 tsp. ground ginger
2 Tbsp. Hoisin sauce
Spray the inside of a 6 quart crock pot with cooking spray; layer the chicken legs and thighs inside.
In a small mixing bowl, combine soy sauce, reserved juice from pineapple chunks, garlic, ginger and Hoisin sauce.  Pour over the chicken; top with pineapple chunks; cover, set crock pot on low and cook for 10 hours.

If the sauce is too thin, remove the chicken and whisk in a tablespoon of cornstarch; add more until your desired thickness achieved.  I left mine just the way it was after cooking; next day's leftovers, the sauce had thickened on its own.  The chicken does come right off the bone, so makes it easier to serve over rice.

Makes 8 servings.

Mary Cokenour


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