Here
is another “throw in the crock meal” with a different taste. A
great way to use up any left over barbecue sauce before the summer
season.
It
is also fairly inexpensive. Serve it with some rice or noodles and a
green vegetable and you have a great meal that will beat any carry
out in paper containers. By the way, did you know those were designed
to unfold into a plate? Just don't try that with the fried rice.
Trust slave, rice takes forever to sweep up.
This
can be pulled together easy at lunch time and be ready for a good
dinner. The house will smell better than any air freshener can
deliver.
Ingredients
- 1 C. Maple Syrup
- ½ C. Soy Sauce
- 1 tsp. creamy peanut butter
- 2 Tbs. Olive Oil
- 3 Garlic Cloves, minced
- 2 tsp. Onion Powder
- ¼ C. Barbecue Sauce of Choice
- 2 ½ lb. Boneless Skinless Chicken Thighs, chopped
- Sesame
seeds, for garnish
Directions:
Wipe
out the slow cooker and spray it well, cover and set to
LOW.
Trim the fat off of the chicken. Any time you cook meat in a slow cooker, you want to trim as much fat off as you can. In just about every other way to cook, the fat would give flavor and tenderize. However in a cooker, that fat just melts and floats to the surface. The harm it does outweighs the good.
Cut up the chicken thighs into 1 – 1½ inch pieces.
Peel and mince the garlic.
In a large bowl whisk together the soy sauce, barbecue sauce, maple syrup, garlic, the onion powder, peanut butter, and the oil. Whisk until well blended.
Stir in the pieces of chicken and toss around with a big spoon.
Pour all this into the cooker and cover.
Let cook for about 4 hours.
To be sure the chicken is done, insert a thermometer into a piece of chicken to see if it registers 165 degrees.
Serve with a side of white rice.
Sprinkle with sesame seeds before serving.
Trim the fat off of the chicken. Any time you cook meat in a slow cooker, you want to trim as much fat off as you can. In just about every other way to cook, the fat would give flavor and tenderize. However in a cooker, that fat just melts and floats to the surface. The harm it does outweighs the good.
Cut up the chicken thighs into 1 – 1½ inch pieces.
Peel and mince the garlic.
In a large bowl whisk together the soy sauce, barbecue sauce, maple syrup, garlic, the onion powder, peanut butter, and the oil. Whisk until well blended.
Stir in the pieces of chicken and toss around with a big spoon.
Pour all this into the cooker and cover.
Let cook for about 4 hours.
To be sure the chicken is done, insert a thermometer into a piece of chicken to see if it registers 165 degrees.
Serve with a side of white rice.
Sprinkle with sesame seeds before serving.
You
can make this more like a sweet and sour chicken by adding diced
green pepper and big chunks of pineapple during the last half hour
of cooking.
Great
lyrics on this one.
So
lucky to be serving my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
No comments:
Post a Comment