Wednesday, July 24, 2013

Crock Pot Asian Chicken


In the summertime, I have to get creative with dinner.
We grill a lot. We make a lot of stovetop suppers and, of course, I use my crock pot a lot.
 I have a lot of fun experimenting with new and different flavors to keep dinner exciting and fresh.  Not all of them work out mind you. I've had some pretty epic crock pot disasters where I literally had to let the crock pot sit outside for a day or two because it stunk up my house so bad! Yep, that's a long story for another post. 

 I also like suppers that have leftovers that can heat up well the next day for lunch at work. I typically use the below sauce mixture as a marinade when I am wanting to make an Asian grilled chicken. But this time, I decided to throw it all in the crock pot to see what would happen. Turns out, it works perfectly in the slow cooker. So if you want, you can marinade the chicken in the sauce below and grill your chicken (reserving some of the sauce to baste the chicken with while grilling). Or, you can throw it all in the crock pot like I did for this recipe.
Ingredients:
1 (8 oz.) jar hoisin sauce
1/4 cup soy sauce
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. sesame oil
1/2 tsp. ground ginger
1 pound chicken breast, cut into cubes
diced green onion (for serving)


Note: Dijon mustard not pictured...oops.  Also, if you've never used Hoisin Sauce before, the best way I can describe it is kinda like an Asian barbecue sauce.

Directions:
In a medium bowl, mix together first 6 ingredients.
Whisk together well.
Add in chicken and stir.
I recommend spraying your crock pot with a little nonstick spray before putting this in there or use one of those crock pot liners that some folks enjoy using. 
Pour chicken mixture into your crock pot.
Cover and cook on low for about 4 hours.
Serve cooked chicken over rice and pour a bit of the sauce over the chicken.
I like to add a bit of diced green onion top for color and flavor.


19 comments :

Pamela @ Brooklyn Farm Girl said...

I love myself a crockpot recipe and this works perfect for my addiction! Great job!

Mandee said...

Could you sub any other oil for sesame oil? And low for only 4 hours? Thanks.

Melissa Bo said...

I love using my Crockpot, and I **love** Chicken recipes like this!
Thanks so much!! =)

Sheena @ Hot Eats and Cool Reads said...

This looks so good, Brandie!!

Brandie S. said...

Mandee, the sesame oil adds flavor (so bear that in mind when you make the swap) but you could swap out vegetable oil in this if necessary. You'll just be losing some of that sesame flavor :)

Anonymous said...

This looks wonderful and simple. On my next crock pot list. thank you
fxfairy@stny.rr.com

Anonymous said...

What size crock pot do you recommend?

Anonymous said...

Can you tell me if its correct to use the while 8 oz. of the hoisin sauce ?

Anonymous said...

Great recipe- lovely site! I also added largely chopped green pepper, onion, and finely diced garlic. At the end, i added broccoli, mini corn and water chesnuts.

Brandie S. said...

Thank you so much for that! Love your additions to it too!

Brandie S. said...

I used a 5 quart crock pot for this.

Brandie S. said...

Yep, you use the whole 8 oz. jar of Hoisin Sauce :)

Brandie S. said...

Hope you love this one Melissa!

Anonymous said...

Ok my question is does it matter the quanity of chicken you use for the recipe or do I need to make 2 Batches?

Timothy T said...

Brandy: after 4 hrs. in the crockpot, is the gravy thick or thin, also is this a real concentrated gravy. it sounds like a tasty dish.

Brandie Skibinski said...

Hi Timothy, I would not say the gravy is thick. It is on the "thin" side but not water-y. People's taste buds are so different that I hesitate to call it concentrated but it does pack a good bit of flavor. Hope that helps! :)

Brandie Skibinski said...

Are you wanting to double the recipe? You could certainly do that as long as you have a large enough crock pot.

Tee said...

Would dark meat work well with this?

Marie-France Schreiber said...

Can you fry it up in a wok, instead? Also, can this recipe be frozen for future cooking in the crockpot?