Here is the recipe pic if you didn't catch it from yesterday.
Mine didn't come out quite so pretty. But I loved the flavor. My family isn't a huge fan of chicken thighs which this recipe calls for but I decided to get it a try. The only substitute I did from the original recipe was replace the sherry for homemade chicken broth. Didn't want to go out and but sherry for this one recipe and I am not sure I care for the flavor. The ingredients are sherry (broth), soy sauce brown sugar, fresh ginger, garlic, green onions and Chinese 5 spice (my new favorite spice blend). Mix that all together and pop it in the slow cooker with skinless bone-in thighs.
I am not sure when the slow cooker fell out of popularity but growing up we never used it. I have to say it is one of my most prized cooking devices. So anytime I find a recipe that catches my eye and has slow cooker in the description I am game.
Once the chicken is coated, I turned on the cooker for 2 hours high and 4 1/2 low. This was due to the recipe calling for 10 low or 4 high depending on your time, well I had 7 hours and figured I would combine them.
The chicken came out a little dry but the taste was great. I did a carrot, broccoli, snow pea combo and served it all over steamed rice I had left over from another Asian inspired meal I made last week.
As you can tell by know I am no photographer so be will ask for a bit of forgiveness with the images on this blog. (I am sure I will mention that again as well. )
The recipe can be found at http://pinterest.com/cookingchannel/slow-cooker-versus-crock-pot/ I will make it again and made some minor modifications in the printed recipe.
Happy cooking.
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