Asian Crockpot Chicken
Source of Recipe
WW "Slow Good" Cookbook - pg. 153
Recipe Introduction
Points: 6
Servings: 4 (1 chicken breast half with about 1/4 cup sauce)
List of Ingredients
3 tsp. Asian (dark) sesame oil
4 (6-ounce) bone-in chicken breast halves, skinned
3/4 cup duck sauce
3 garlic cloves, minced
1 tbs. grated peeled fresh ginger
1 tbs. chili-garlic sauce
2 tsp. reduced-sodium soy sauce
Recipe
Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2-3 minutes on each side.
Transfer the chicken to a 5- or 6-quart slow cooker. Combine the remaining 1 teaspoon sesame oil, the duck sauce, garlic, ginger, chili-garlic sauce, and soy sauce in a small bowl; pour over the chicken. Cover and cook until the chicken is fork-tender, 3-4 hours on high or 6-8 hours on low. Transfer the chicken to a platter and keep warm. Pour the sauce into a medium saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until the sauce is slightly thickened and reduced to about 1 cup, 5-6 minutes.
WW TIP: Marinate the chicken for extra flavor. Combine the chicken, duck sauce, garlic, ginger, chili-garlic sauce, and soy sauce in a zip-close plastic bag. Seal the bag and turn to coat the chicken. Refrigerate overnight. When ready to cook, skip Step 1 and just place the contents of the bag directly into the slow cooker.
|
|
member logon
