Japanese Chicken slow cooker version

Recipe Rating:
 3 Ratings
Cooking Method: Slow-Cooker/Crock Pot

Ingredients

8-10 dark chicken peices (legs,thighs,drumsticks)
1 1/2 c water
1/2 c balsamic vinegar
1/3 c soy sauce
2 1/2 Tbsp sugar
2 cloves garlic (or more to taste)

The Cook

Deb Crane Recipe
x3
Well Seasoned
Eagle, WI (pop. 1,950)
songchef
Member Since Mar 2011
Deb's notes for this recipe:
Japanese Chicken in a delectable sauce to serve over rice. I played with a few recipes and adjusted this one for ease. I like to de-bone all the meat although you certainly dont have to.
Super simple and very tasty! This recipe has changed my mind about the humble and inexpensive dark chicken meat.
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Directions

1
Place all the ingredients in the slow cooker.
2
Cook on low for about 6 hours. The chicken will fall off the bone it is so tender!
Remove chicken pieces and set aside to cool.
I de-boned and took all the skin off.
While chicken is cooling, place 3 Tablespoons of cold water and 3 Tablespoons of cornstarch together and add to the sauce in the slow cooker. Turn heat to high and stir in the cornstarch water mixture. It should start getting thicker in a few minutes.
Add the de-boned chicken back to the sauce.
3
Can be prepared a day in advance and put in the refrigerator. When removing from the fridge, you can skim off most of the fat that has formed on the top.
Place it back into a slow cooker or warm up on the stove top.
Great served over rice! Could also be served with puff pastry,mashed potatoes,toast points,noodles....whatever your hearts desire. :)
Comments

1-5 of 17 comments

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user Bea L. BeachChic - Sep 24, 2012
Bea L. [coffeetime] has shared this recipe with discussion groups:
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CROCK POT RECIPES
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user Stormy Stewart karlyn255 - Sep 24, 2012
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
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user Carolyn Hinkelman Buffalogrammy - Sep 25, 2012
It sounds wonderful, will try it soon. Copying the recipe.
user belinda poole kay123 - Sep 25, 2012
belinda poole [kay123] has shared this recipe with discussion group:
Japanese Cooking
user Bob Wakeman Bigcatfish - Sep 26, 2012
This is a must make dish. Thanks for posting.

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