Saturday, March 16, 2013

Crock Pot Sweet Sticky Chicken

MMMM. Winner, Winner, (Crock Pot!!) Chicken Dinner! Every time I do something in the crock pot and I like it I want to shout it from the roof tops. Because the crock pot is my Kryptonite, one of many really. Many. But let's just focus on the crock pot.
This chicken is easy. I put it in the crock pot frozen, poured the sauce on top- which can be made the night before, and turned it on low. I did take these out of the crock pot and browned them under the broiler after I reduced the sauce/juices in the crock pot. It wasn't a huge deal and didn't take long.
Fresh ginger and garlic give this chicken flavor and spice. Black Soy sauce is thicker than regular soy, it's also got a different flavor to me. Almost... woody like mushrooms? If you can't find any, use regular soy sauce or coconut amnios.
Double the sauce if you'd like to pour some over rice. Speaking of this sauce it can be used to glaze salmon, on pork, on beef, to roast a chicken, or on turkey breasts. You can use it with tofu if you like also. I hope you like this GPAC recipe!

Give Peas A Chance Sweet Sticky Chicken Wings/Drumettes 

2 cloves garlic minced
2 tablespoons butter
3/4 teaspoon onion powder
1/2- 3/4 teaspoon ground coriander seed
3 tablespoons oyster sauce
3 tablespoons black soy sauce
3 tablespoons molasses
1x1.5 inch piece of ginger, minced or grated with a micro plane
2 tablespoons sliced green onion, separated

18 chicken wings and/or drumettes (frozen)
1 tablespoon cilantro for garnish
  1. Place all the sauce ingredients into a microwave safe bowl. Reserve 1 tablespoon of the green onions.
  2. Heat the sauce in the microwave for 1 minute. Stir.
  3. Place one layer of chicken in the crock pot, pour part of the marinade on top. Repeat with another layer of chicken, and marinade. Repeat until all of the marinade and chicken are used up. End with marinade.
  4. Cook on low until chicken is done, 5-6 hours.
  5. The chicken is ready to be garnished and served at this point. Though it will be lighter in color than pictured.
 To caramelize the chicken and thicken the sauce (OPTIONAL)-
  1. Remove chicken pieces onto a rimmed baking sheet. Strain the sauce from the crock pot, pour them into a small pot. Discard solids.
  2. Bring the sauce to a boil, turn it down to a simmer. Simmer until the sauce is reduced and thickened.
  3. Brush the sauce over the chicken. Broil on low until caramelized.
  4. Sprinkle with garnish and remaining green onion.

*Keep sliced green onions in a jar or bottle in the freezer, perfect for sprinkling in soups, marinades, for dressings, and more.
*Fresh ginger can be grated, placed into an ice cube tray with a little water. Freeze for later use. 
*I keep whole coriander seed in a spice grinder, I love how fragrant it is.
* You can use drumsticks, thighs, breasts, whatever you'd like. Just cut the breasts in half so they cook at the same rate as the other pieces of chicken if you're doing a mixture.
* This sauce can also be used on pork or beef, on the grill, in the oven, or crock pot.
* Use the sauce to glaze salmon and bake/roast it in the oven.
* For roast chicken, rub the inside and outside of the chicken with this sauce. Roast, basting once or twice with reserved sauce.

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  1. Katherine - I am beginning to think that my crockpot hates me! This looks like a good one for me to try. I did butter chicken in it yesterday and didn't like it at all. I have only really succeeded with pork and some duck legs so far. I am not going to give up just yet!

    1. seriously my crock pot and I, it's touch and go!

  2. Sounds delish! I'm going to try this next week.

  3. Just saw this on FB! Great crock pot recipe, Katherine...thanks for sharing! Carol

  4. This looks and sounds awesome! Thanks for sharing at Simple Supper Tuesday!

  5. These look so crazy good---can't wait to try them. Pinned!


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