Another slow cooker recipe today, another success! This one is actually chicken, but the sauce you cook it in makes the meat turn so dark that the Mr. thought it was pork.
Here’s what we’re making:
Here’s what you need:
2 lbs. skinless, boneless chicken thighs.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds
Place your chicken into the crockpot, whisk the other ingredients together and pour it over top. Cook for 6 to 8 hours on low, or 3 to 4 on high. (We all know which one I did, I’m not sure why my crockpot even has a low setting). Serve with rice, or, like we did, noodles.
This chicken has a fabulous sweet flavor (duh, there’s a bunch of brown sugar in it). Everybody here loved it. It’s probably not the healthiest dish because of all that sugar, but not any worse than getting Chinese take-out either. I think next time I make it I may try tossing in some veggies, but there definitely will be a next time!