Crockpot Monday! How about some Asian-style Crockpot Chicken?

Posted by Lesli

The crockpot is a time saving miracle worker in the kitchen. On those hectic, hurried days when you're going to be home from work later than usual, throw some ingredients into your crockpot and know that there's one less thing for you to worry about! The best part, after being away from home all day, is opening your front door and being greeted by the delicious aromas coming from your kitchen! It's magical, truly magical! Kinda like a personal chef - ummm, but not...

Once home, changed and relaxed, go into the kitchen and throw some frozen vegetables into the microwave to cook, or toss a salad, heat up some rice or whip up some instant rice and ta-da - Supper is served! (When the family comes to the table be sure to pat some white flour on your face and ruffle your hair a bit so it looks like you've been cooking hard.) (When really you've been hardly cooking!)

Try this recipe. It was one of the very first crockpot recipes I ever tried and it's still a keeper.

Asian Crockpot Chicken

3 lbs. chicken thighs or legs
1/4 c. Hoisin sauce
1/4 c. plum sauce
1/4 c. soy sauce
1/2 tsp. ground ginger OR a 1 inch fresh piece of ginger, peeled and finely chopped
1 tsp. of bottled lime juice OR juice of 1 whole fresh lime
3 T. cornstarch

Combine all of the ingredients except the chicken in a large bowl. Add all of the chicken pieces and coat well. Place everything including all of the sauce into the crockpot. Put the lid on the crockpot. Cook 5-6 hours on low.

Serve this dish with rice. If you're really organized you can cook the rice up the night before and then just warm it up come supper time.

In case you're wondering Hoisin Sauce is black gooey sauce that you can find in the Asian section in most mainstream grocery stores. I've heard it described as "Asian" ketchup. The kind of sauce you would use for a number of purposes.

Let me know if you try this recipe and what you think of it. It's pretty basic, yet packs a bit of flavor. In the meantime, does anyone know a good sate recipe that I can use for Asian/Vietnamese Subs?