Tuesday, January 8, 2013

Crockpot Chinese Chicken

Is crockpot one word or two?


This chicken dish was amazing! I especially loved that the chicken pieces are naked and not covered with some kind of breading. It's quite flavorful and I couldn't wait to share it with you!

I ate it for lunch and dinner today. It's that good.

One draw back:
You're going to have to remove the fat from the chicken. It's gross. It's gross doing it and it's gross eating it.



Crockpot Chinese Chicken

  • 2 lbs. boneless, skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/3 cup light brown sugar, packed
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 2 Tbsp ketchup
  • 1/3 cup cold water
  • 2 Tbsp corn starch
  • 16 oz. frozen broccoli
  • cooked brown rice, for serving

Spray your crockpot with non-stick cooking spray. Trim all the extra fat off of the chicken thighs and cut them into bite size pieces. Add the chicken to the crockpot. 

Mix the soy sauce, brown sugar, garlic powder, ground ginger and ketchup together and add it to the crockpot. Set it on high for 3 1/2 hours or low for 7 hours. 

I made my rice about 3 hours into it. I made a corn starch slurry with the water and corn starch and added that to the crockpot at this point. I set the rice to the side when it was done and then blanched the frozen broccoli in some boiling water for about three minutes. I added the broccoli to the chicken to coat it with the sauce.

Enjoy!