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{Food Dish} Slow Cooker Asian Chicken Recipe

Karen Petersen - June 25, 2011

This is the perfect meal to "prepare" during the 3-hour block of church.



Hi! I'm Karen from 365 Days of Slow Cooking. I'm excited to be writing a post for LDS Living's Food Dish! Just a little about me, my blog, and cookbook: One day in 2009 I randomly cooked dinner in my slow cooker, something I seldom did as I only had one slow cooker recipe. I liked the freedom that came from having dinner done early in the day and was pleased when I didn't have to fight my two cranky kids at 5 p.m. while I was trying to make dinner. I decided to keep going with the slow cooker. After seven days of slow cooked meals I rashly made the decision to cook 365 slow cooker recipes over the course of 365 days. I developed a blog to chart my progress and post the recipes, reviews and pictures. At the end of the 365 days I compiled a cookbook, which I now sell and use all the time. After my year was up I took a few weeks off and now I continue to develop new slow cooker recipes using the techniques I had learned over the year.

Today I'd like to feature a recipe that is perfect for the 3-hour block of church. I often hear from LDS women, "I need some good crock pot recipes. We have 1 o'clock church!" First off, I tell them sorry that they have the least coveted church start time.  But then I go on to explain that there are so many great recipes that you can throw in at noon and have dinner ready to go at 5 p.m. after you've changed your church clothes, set the table, and poured the water glasses. I call this Asian Chicken and my family loves it. I serve it over brown rice and a side of stir-fried broccoli.



Asian Chicken
Makes 4-6 Servings



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 slow cooker. Add in the chicken and stir to coat really well. Cover and cook on LOW for 3 hours (until church is over). Then add in the sesame oil and cook for another hour until your broccoli and rice are done and you're ready to eat!


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