Posts Tagged recipe

Slow Cooker Whole Roast Chicken – Chinese Style

love my slow cooker. We registered for one for our wedding because I knew it would be helpful for those nights where we get home from work and need to eat quickly to rush off to church for youth group. Gerald’s aunt gave us the slow cooker as a bridal shower gift and I’ve been putting it to good use ever since. It’s so nice to quickly (or sometimes not so quickly) prep the food in the morning or the night before and then come home to a ready-made meal. It’s especially handy when I go for a longer run after work (and then get home late) and when we’ve needed to eat quickly and rush off somewhere.
This recipe is one of our favorites. I got it from one of the women in our small group who made this one night for our small group meal. Everyone loved it and I was excited to see it was a slow cooker meal and that it’s so easy to make. Ever since then, this dish has been a regular around our household. I’m mostly putting it up here so I don’t have to keep searching for it in my email, but hopefully some of you will try it out and enjoy it too. (My pictures are not that professional, so I apologize!)
3-4lb Roast Chicken (washed and rinsed, remove and discard stuff inside)
Sauce – Mix together the following:
1 Tbsp. hoisin sauce
5 Tbsp. sugar
1.5 Tbsp. garlic salt
1 Tbsp. garlic powder
2 Tbsps. oyster sauce
Salt & Pepper to season chicken 
Enough sherry to thin the sauce for spreading on the chicken, but should still be a thick consistency like oatmeal
1. Take prepared Roast Chicken and place in Slow cooker.
2. Pour 1/2 cup water into slow cooker.
3. Manually rub Sauce over chicken
4. Cook 8 hrs on LOW on slow cooker
When I make this chicken, I like to make the sauce the night before so I can just rub it on the chicken in the morning. Usually I mix all the dry ingredients together first.
Then I add the sauces.
Put in a little bit of sherry (or you can leave this step out) and mix everything together. You can see it’s still thick.
When you’re ready to cook the chicken, rinse it and clean it out if you need to. The chickens I buy are already cleaned out, so I’m glad I don’t have to worry about that part. 🙂 The recipe says to season it with salt and pepper, but I don’t always do this because with the hoisin and oyster sauces, it’s already quite salty. We don’t need that much sodium.
This is the first time I’m making this using a slow cooker liner, but these are life savers with clean-up. Highly recommended.
Rub the sauce all over the chicken. I usually have extra sauce, so I just pour it over the top. Then add the 1/2 cup water and cook the chicken on low for 8 hours.
When it’s all done, you can pull the chicken apart and let the meat sit in the sauce for a little while to get more flavor. I also throw out the bones at this time.
We like to eat this with rice (we mix brown and white together) and usually some veggies. The chicken might not look that appetizing, but it tastes great.
If you try this recipe out, let me know what you think! And please, feel free to share more slow cooker recipes with me. I’m always looking for more!

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Recipe: Caribbean Chicken

My little brother, who recently accepted a job at General Mills (also where he did his summer internship), gave Gerald and me a General Mills cookbook at our wedding shower. I made good use of this soon after our wedding by trying out lots of new recipes (I’m still doing that, though not as often) and quickly found one of the husband’s new favorites: Caribbean chicken.

He would have us eat this every week. Although I haven’t made it weekly, I have been making it quite often, so I thought I’d share the recipe. It’s really easy to make and I usually serve it with rice and some kind of veggie.

Caribbean Chicken
Chicken Ingredients:
1 1/4 cups Fiber One cereal (or any kind of corn flakes)
2 teaspoons jerk seasoning (dry)
4 boneless skinless chicken breasts (about 1 1/4 lb.) – we like using tenderloins so you get more flavor with the seasoning
1/2 cup buttermilk
2 tsp. Dijon mustard
1/2 tsp. red pepper sauce

Pineapple Salsa Ingredients:
1 can (8 oz) crushed pineapple in juice, undrained
1/4 C. chopped red bell pepper
1/4 C. chopped apricots or papaya, if desired
1 tbsp. chopped fresh cilantro
1 tsp. sugar
1 tsp. lemon juice

1. Heat oven to 400 degrees F. Spray cookie sheet with cooking spray. Place cereal in resealable plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.

Jerk seasoning mixed with the cereal

2. In large resealable food-storage plastic bag, place chicken, buttermilk, mustard & pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.

Chicken ready to go in the oven

3. Bake 14-16 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F). Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.

Ready to eat!

The first time I made this, I made the pineapple salsa with it. It was good, but lately I haven’t been taking the time to make the salsa. You should definitely try it though!

If you try this recipe, leave a comment letting me know how you like it. And if you have any good recipes to share, please let me know. I’d love to try them!

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