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04/26/2017

~ Open Sesame: Asian Sweet Chili Crockpot Chicken ~

IMG_8328Calling all faithful users of crockpots and couch potatoes with crockpots who crave Asian food.   Whether you're exhausted and trying feed a family of four after a busy day at the office or just lazily lounging on the sofa watching the NFL draft for two days, I've got a recipe for you.  I won't lie.  I don't use my crockpot on a regular basis, but I do know that really good recipes for slow-cooked Asian fare are few and far between.  There is a reason for that.  Aside from soup, when most of us think Asian, we think fast-and-furious stir-fries with crunch-tender vegetables and velvety-textured meat, poultry or seafood.  In our minds, it hard to associate Asian with the steamy one-textured food that emerges from the crockpot.  In the case of this recipe, that's a non issue.  Served over rice, ramen, or simply heaped on a sandwich roll, I promise you this:

Succulent chicken in a bold-flavored slightly-spicy sauce. 

IMG_8281For the chicken (not pictured in the above photo):

2 1/4-2 1/2  pounds boneless, skinless chicken breast tenders or thighs

For the sauce:

6  tablespoons Thai sweet chili sauce (Mae Ploy)

6  tablespoons Thai seasoning soy sauce

6  tablespoons American chili sauce

2  tablespoons hoisin sauce

2  tablespoons rice wine vinegar

1  tablespoon sesame oil

1  teaspoon garlic paste

1 teaspoon ginger paste

4  tablespoons light-brown sugar

1/2  cup thinly-sliced scallions, white and light green part only, tops reserved for garnish 

For the slurry to thicken the sauce at the end:

1 tablespoon + 2 teaspoons corn starch

2  tablespoons Thai sweet chili sauce (Mae Ploy)

1  tablespoon Thai seasoning soy

1  tablespoon water

For the garnish:

thinly-sliced scallion tops, reserved from above scallions

lightly-toasted sesame seeds

Arrange the tenders or thighs in the bottom of a 6 1/2-7-quart crockpot:

IMG_8278Stir together all of the sauce ingredients and slice the scallions.  Pour all of the sauce over the chicken and sprinkle all of the scallions over the sauce:

IMG_8288Program the crockpot to slow cook on high for 4 hours:

IMG_8296After 3 hours of cooking, using a slotted spoon, transfer the fully-cooked tenders or thighs from the sauce to a cutting board (do not turn the crockpot off):

IMG_8308Using a fork, in a small bowl or 1-cup measuring container, whisk the slurry ingredients together and add them to the still simmering sauce in the crockpot:

IMG_8313Slice the tenders or thighs, return them to the crockpot and give the mixture a stir:

IMG_8319Put the lid back on the crockpot and continue to cook until the 4 hours are up:

IMG_8322Steamed rice is nice, ramen noodles are another option: 

IMG_8343Open Sesame:  Asian Sweet Chili Crockpot Chicken:  Recipe yields 5 cups, sliced-chicken mixture/4-6 servings when placed over rice or ramen.

Special Equipment List:  6 1/2-7-quart crockpot; 1-cup measuring container; cutting board; chef's knife; large slotted spoon; fork

IMG_0984Cook's Note:  If it's a full-flavored Asian soup recipe you're interested in, you can find my one and only other Asian crockpot recipe for ~ Chinese:  Crockpot Chicken & Egg Noodle Soup ~ in Categories 2, 13 or 20.  Just microwave some fresh Chinese egg noodles, portion them into a few bowls and ladle the soup right over the top.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)

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