Crockpot Hoisin Chicken
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Crockpot Hoisin Chicken
| Thu, 02-10-2005 - 7:53am |
Crockpot Hoisin Chicken
4-6 servings
5 hours 5 minutes 5 mins prep
3
lbs chicken pieces (I use boneless breasts cut in chunks)
1/4
cup hoisin sauce *
1/4
cup sugar-free apricot preserves
1/4
cup soy sauce
1
piece fresh gingerroot, thinly sliced
1
lime, juice of
3
tablespoons cornstarch
salt and pepper (optional)
1-2
clove fresh minced garlic (optional)
A wonderful set-it-and-forget-it meal...very easy to make...and what a taste!
4-6 servings
5 hours 5 minutes 5 mins prep
3
lbs chicken pieces (I use boneless breasts cut in chunks)
1/4
cup hoisin sauce *
1/4
cup sugar-free apricot preserves
1/4
cup soy sauce
1
piece fresh gingerroot, thinly sliced
1
lime, juice of
3
tablespoons cornstarch
salt and pepper (optional)
1-2
clove fresh minced garlic (optional)
- Mix all ingredients in a bowl (except the chicken pieces).
- Add the chicken to the mixture; coat well.
- Put all ingredients in the slow cooker.
- Cook on low for 5-6 hours.
*I use Whole Foods 365 Organic brand of hoisin sauce. Only 3 grams of sugar per serving.



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I love crock-pot recipes!
I feel such a sense of accomplishment when I know I have dinner ready to go at 8:00am!!! I have been having problems, though, with boneless chicken breast getting a bit dried out in these recipes...any thoughts?
Karen :)
Hi Karen,
I work out of the house, so I often throw dinner in the crockpot. I agree that its great to have dinner started at 8:00 a.m. I found that if I use FROZEN chicken breasts they tend to not dry out.
Good Luck!
Michelle
You know I saw this on someones weekly menu (probably yours!) and I did a search for it and couldn't find it! Thanks for the recipe, sounds yummy!
MichaelAnn
spring06sig2
Karen :)
That sounds incredible and easy!!! I'm going to try it this weekend!! I'll post a review.
"I found that if I use FROZEN chicken breasts they tend to not dry out."
What a good idea! I have also noticed that (depending on the other ingredients) chicken breasts do tend to dry out in the crock pot. I'll try this next time.
AtlantaGirl74
Yup I always start out with frozen chicken breasts - the only way to keep them juicy.
Susan :)
If you use frozen chicken breasts how much longer than the original 5 hours do they need to cook?
Is it "saucy" enough to serve over brown rice?
About how many inches long of a gingerroot did you use?
Any recommendations on side dishes or dessert to go with this meal??
I am planning on serving it this weekend and I need all the help I can get!! LOL!
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