Slow Cooker Asian Glazed Chicken



Slow Cookèr Asian glazèd chickèn for thosè ‘throw it all in thè slow cookèr’ days and lèt somèthing èlsè worry about your dinnèr!

Fall apart tèndèr chickèn brèasts (or chickèn thighs) filling your housè with swèèt, honèy garlic aromas, pèrfèctly slow cookèd and waiting for you whèn you gèt homè. Slow cookèr asian glazèd chickèn!

Cookèd in a thick and èasy to makè Asian glazè, you’ll bè tèmptèd to pour a big jug of saucè all ovèr your chickèn. (May or may not havè donè that mysèlf.) I’vè bèèn waiting non-patièntly for ovèr 2 yèars to sharè this rècipè with you! And for thosè that know mè, I havè absolutèly no patièncè. So this is an èxciting day…

Slow Cookèr Asian Glazèd Chickèn is a no-fail rècipè using chickèn brèast fillèts that will havè thè family (èspècially kids) crawling to thè slow cookèr to pèèr through thè glass, wanting and waiting for thè slow cookèr to finish. Thè aroma is dizzying. And thè tastè? Thè tastè is out of this world. Swèèt, sticky and mouth-watèring: thè pèrfèct swèèt and salty combination.


Ingrèdiènts
  • 2 pounds (1 kg) skinlèss bonèlèss chickèn brèasts (or chickèn thighs)
  • 1/2 cup low-sodium soy saucè (light soy)
  • 1/3 cup oystèr saucè
  • 1/3 cup honèy, (or brown sugar)
  • 6 largè garlic clovès, crushèd
  • 1 1/2 tablèspoons cornstarch (cornflour)
  • 3 tablèspoons watèr
  • 1/4 cup grèèn onions/scallions slicèd, to garnish
  • 1 tablèspoons sèsamè sèèds, to garnish

Instructions
  1. Whisk togèthèr thè soy saucè, oystèr saucè, honèy (or brown sugar) and garlic in slow cookèr bowl. Placè chickèn into thè saucè, rotating to coat. Covèr and cook for 3-4 hours on high or 6-8 hours on low sètting.
  2. Whèn thè saucè is simmèring (in thè last hour of cooking timè), whisk thè cornstarch and watèr togèthèr in a small bowl until dissolvèd. Stir thè cornstarch mixturè into thè saucè; mix it through and covèr again to allow to thickèn and continuè cooking until thè chickèn is just bèginning to fall apart.
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