No-Peeking Peking Chicken (Slow-Cooker)

'Tis the season for slow-cooker recipes! I have already posted quite a few :) This recipe is also from the October issue of Everyday with Rachael Ray. For the two of us, I used 3 pieces of boneless, skinless chicken breast (the recipe calls for bone-in chicken thighs). I served the chicken with rice (to soak up the sauce!) and a side of edamame. Rachael also recommends pulling the chicken off the bone and wrapping it in soft tortillas with hoisin sauce and strips of crunchy cucumber and scallions.

8 bone-in chicken thighs (about 4 lbs.), skin discarded --> I used boneless, skinless chicken breast
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 Tbsp. honey
1 Tbsp. grated fresh ginger
1/4 tsp. sesame oil

Season the chicken with salt and pepper and place in a greased 6- to 7-qt. slow cooker.

In a small bowl, combine scallions, garlic, soy sauce, honey, ginger and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 165°, about 4 hours. Serve with the pan juices, sprinkled with additional chopped scallions. Serves 4.


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