Monday, April 14, 2014

Crock pot Asian Chicken
2 lbs boneless, skinless chicken thighs (not breasts)
1/4 cup flour
1/2 tsp pepper
1/2 cup soy sauce
1/3 cup brown sugar
3 garlic cloves, minced
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 Tbsp quick-cooking tapioca
1/8 tsp ground red pepper
1/2 tsp ground ginger or 1 tsp fresh ginger, minced (optional)
2 Tbsp sesame oil

Trim chicken of excess fat and cut each thigh into 4 large pieces. Combine flour and pepper in resealable plastic bag. Toss the chicken in with the flour and coat chicken. Combine soy sauce, brown sugar, garlic, fish sauce, vinegar, tapioca, red pepper and ginger in crock pot. Add in the chicken and stir to coat really well. Cover and cook on LOW for 3 hours. Add in the sesame oil and cook for another hour. Serve over rice. Makes 4-6 servings.


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