Wednesday, January 12, 2011

Slow Cooked Asian Style Chicken

I say this all the time, but it's really worth repeating; there is NOTHING like working all day and coming home to a yummy-smelling kitchen where dinner is ready and waiting for us. I get embarrassingly excited when a new crockpot meal pops up in my google reader - I use the crockpot several times a week and it's so easy to get bored.

My friend Colleen has a similar love affair with her crockpot, and I know I'll love most of what she posts.  She made this with pork, but I'm not a huge pork fan so I subbed in chicken thighs instead.  Delish!

Slow Cooked Asian Style Chicken
slightly adapted from Cooking This and That
  • 2-3 pounds boneless, skinless chicken thighs
  • 2 tablespoons quick-cooking tapioca
  • 1 (10-ounce) jar sweet and sour sauce
  • 1 (16-ounce) package frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, and mushrooms)
  • 3 cups hot cooked rice or rice noodles 
Place chicken into 3 1/2-4 quart slow cooker. Sprinkle with tapioca; pour sweet and sour sauce over chicken in cooker.

Cover and cook on low heat for 7 to 8 hours or high heat for 3 1/2 to 4 hours. At the end of 7 to 8 hours, turn to high heat setting and stir in frozen vegetables. Cover and cook for additional 30 to 60 minutes or until vegetables are tender. Serve over hot cooked rice.


  1. This looks delish! Thanks for posting.

  2. I should really use my crockpot more and I think you've just inspired me!


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