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I loved the flavor of this slightly spicy Asian dish. It's kind of reminiscent of the Asian Zing flavor at Buffalo Wild Wings. I cut the amount of red pepper flakes in half because Chris doesn't do spice real well and he was STILL sweating! The kids and I thought it was good. I put about 3 to 4 cups of frozen veggies in the bottom of the Crock Pot. It was tasty with the veggies too, but next time I will probably just do the chicken in the sauce. The kids loved the chicken, but didn't much care for the veggies. Don't put it in a very big Crock Pot because it's not really that much chicken and you want all the pieces snug together and cooking in the sauce. Delish!!
Asian-Style Chicken
5 to 7 pieces boneless skinless chicken breasts each cut in half (how many breasts you use just depends on how many people you want to serve)
1/2 cup all-purpose flour
1 teaspoon black pepper
1 to 2 tablespoons EVOO
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
hot cooked rice
Instructions:
Trim fat from chicken and cut each breast into two pieces. Combine flour and black pepper into a large Ziploc bag. Add chicken and shake to coat with flour mixture. Heat oil in large skillet over medium heat and brown chicken about 2 minutes on each side.
Place chicken in a greased 2 or 3 quart Crock Pot. In a bowl combine soy sauce, vinegar, ketchup, sugar, garlic, ginger and pepper flakes. Pour over chicken and cook on low 5 to 6 hours. Serve over top of rice.
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This was quite tasty and easy. Although it seems all Crock Pot meals are. What can be better than just dumping stuff in the crock and letting it sit all day and the delicious smell fills up your house.
Chicken Tortilla Soup
Ingredients:
1 cup Pace Thick & Chunky Salsa
2 cans cream of chicken soup
2 cups cooked, chopped chicken
2 cups frozen whole kernel corn
1 can black beans, rinsed & drained
1 soup can water
1 teaspoon ground cumin
1 cup shredded cheddar cheese
1/3 cup chopped fresh cilantro leaves
corn chips or 4 6-inch corn tortillas (cut into strips)
Instructions:
Stir salsa, soup, chicken, corn, beans, water & cumin in a 4 quart slow cooker. Cover and cook on low for 4 to 5 hours. Stir in 1 cup of cheese and cilantro (if you use the corn tortilla strips put them in at this time) then cover and cook 15 more minutes. If you want to use corn chips crush them into each individual bowl.
If you want to cook it on high - cook 2 to 2 1/2 hours.
