crock pot asian chicken
I threw it all together in a crock pot and waited to see what comes out. I had hoped for a nice glaze but what I got was sauce. The taste was great and the house was filled with a wonderful aroma that made everyone hungry, but was a bit unhappy that it because a sauce instead of a glaze on the chicken. It was hard waiting until it was done. Stay tuned for a tweaked glazed version of this.
prep time
5 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
4-6 serving(s)
Ingredients
- 6 - pieces of chicken - three thighs and three breasts.
- 1 tablespoon oil
- 1/2 medium onion, chopped
- 3 tablespoons brown sugar
- 1 teaspoon adobo powder
- 1/2 cup soy sauce
- 3/4 cup chicken broth
- 1/4 teaspoon red chili powder
- 1/2 teaspoon black pepper
- 3 teaspoons garlic minced from a jar
- 1/2 cup jam, any flavor (i used my own honey pear apple jam)
How To Make crock pot asian chicken
-
Step 1mix everything together and cook on low 8 hours or high for four. -
Step 2save the resulting leftover sauce and any leftover chicken to make a noodle dish the next day
-
Step 3Noodle dish In a baking dish add the shredded leftover chicken, the sauce from the day before and enough noodles to mix with the leftover sauce to make a noodle dish. I used a cup and a little over of noodles. Put all together with the uncooked noodles and bake 45 minutes covered with foil until noodles are done in a preheated 350 degree oven.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Culture:
Asian
Tag:
#Quick & Easy
Ingredient:
Chicken
Diet:
Soy Free
Method:
Slow Cooker Crock Pot
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