Tuesday, 1 June 2010

Crock Pot Asian Chicken & Vegetables

I am really excited about this posting. This recipe was amazing and I had to share!! The original recipe called for using a crock pot, but I only have a BIG crock pot - my 4qt. got lost in the move. So, I used my 6qt. cast iron dutch oven. In hindsight, after I got all the ingredients in, I would have had plenty to fill my big one!! Read the recipe to the end to be sure you get your times right.

Crock Pot Asian Chicken & Vegetables
Total time - about 5:15
Serves - 6-8 or more

  • 3 lbs chicken - I skinned and boned 9 thighs. You can use bone-in or breasts as well. Do take the skin off.
  • 2/3C soy sauce
  • 6T (3/8C - just guess) oil - any kind
  • 6T (3/8C) brown sugar
  • 3/4C water
  • 1T or more minced garlic
  • 1T ground ginger
  • 2" piece of fresh ginger, peeled and quartered
  • 5 C of your favorite vegetables for asian. I used: 1.5C baby carrots - quartered lengthwise, 1.5C snap peas - snapped and strung, 2C broccoli - cut into flowerettes. Red bell pepper strips would be awesome here too.
  • 1/4C soy sauce
  • 2T corn starch
  • Hot rice for all
  • optional garnishes - sliver almonds, peanuts, sliced green onions
  1. Place chicken in the bottom of your crock pot or dutch oven. I put mine in frozen solid. (I opened the lid after an hour and pressed the chicken down into the sauce). Mix together sauce ingredients and pour over. You can use only 1 type of ginger, but using both kinds will give you a much richer flavor. If you only use 1 kind, increase the amount. Set your crock pot to high for 1 hour, then turn to low for 4 hours. Bake your dutch oven at 300 for 1 hour, then reduce to 250 for 4 hours.
  2. When there are 1.5 hours remaining, open the lid. Remove the chicken to a cutting board and lightly shred with 2 forks. It will be absolutely falling apart. I could have removed the bones with a spoon! Next time I'll save myself the trouble of de-boning first! Add the chicken back to the sauce and stir in the veggies. There won't be enough liquid to cover it all - that's fine, the veggies will add their own liquid as they cook down. Just press them down as much as you can, cover, and finish cooking for 1.5 hours - no peeking!
  3. When it's almost time to eat, test a crunchy veggie to make sure it's done. To thicken the sauce, take 1/4C cold soy sauce and stir in 2T corn starch, until smooth. Add it to the pot, stirring well, and give it 15 minutes longer to cook, or until thickened.
  4. Serve over hot cooked rice, topped with garnishes and watch out for those chunks of ginger!!
My Notes:

  • At the end, the veggies aren't so vibrant, but it's because they're stained with the soy - the snap peas and carrots still had some crunch. If you're worried about them getting too soft, add the carrots at T-1:15, and the rest at T-1 hour (the carrots take the longest to cook).
  • There also seems to be a lack of veggies - there's just so much meat! I think you could either increase the sauce, and use 2C more veggies, or just decrease the chicken, and increase the veggies.
  • Further note - on my second attempt, I only used 5 thighs, and added a whole bunch of kale (chopped) and 2 bell peppers, sliced. The kale soaks up the flavor of the sauce, and you literally can't taste it, and it loses most of its fibery-ness - it adds nice vitamin punch with no taste!! I was going to add bean sprouts too, but they went bad before I got to them :-( It was a much better meat/veggie ratio.
  • I also tried it in only 3 hours. 350 the whole time, shredded chicken & added carrots at 1.5 hrs, then added all other veggies with only 1 hr. remaining. Worked great!

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