Sunday, June 14, 2015

Crockpot Korean Chicken

This was very good and easy to put together.  My family doesn't care for the texture of shredded chicken, so I tried to slice it.  It was quite tender and falling apart at the end of the cooking time.  I used both thighs and breasts and we served this on tortillas.
Crockpot Korean Chicken
Servings: 8 servings
Weight Watchers® PointsPlus®: 6 *

1 lb. boneless skinless chicken thighs
1 lb. boneless skinless chicken breast
1/3 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced Beth used vidalia
2 jalapenos, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tbsp sesame seeds

1. Combine the sugar, soy sauce, red onion, garlic, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.

2. Add the chicken to the crock pot and cover with the sauce.

3. Cook for 6-8 hours on low. When it has 30 minutes left to cook and the chicken can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.


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