Thursday, March 25, 2010

Asian Chicken Barbecue


Adapted from 365 Days of Slow Cooking

2 pounds Tyson boneless, skinless chicken thighs tenders *do not use chicken breasts*
2/3 cup soy sauce
1/2 cup packed brown sugar
2 tbsp sesame oil
3-4 cloves garlic, minced

Place frozen thighs into the bottom of a slow cooker. Lay as flat as possible. Combine the rest of the ingredients in a small bowl. Pour sauce over the chicken. Cover and cook on Low for 2 hours. Turn chicken over and cook 1 hour longer. Serve with rice.

*Rice tip*
When making rice add some chicken bouillon to the water before it boils, adds some flavor to any dish. If making a beef dish add some beef bouillon

Review: This is a delicious, and incredibly easy meal. We just love it. It's a great last minute filling dish, and the addition of rice really give it that Chinese restaurant feel. I give this 5 stars!

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