Thank you, thank you, thank you for your slow cooker suggestions last week. I am definitely going to be making some of them and can’t wait!!
In the meantime, here is another recent slow cooker recipe I’ve made. See – not the prettiest for blog food. I have to admit that I wasn’t even motivated to try to make a pretty picture. But really, the chicken was pretty good. I had some drumsticks in the freezer, so when I came across this recipe, I thought it would be a perfect way to use up the chicken and try out the recipe. One really good thing about this recipe is that whenever you make something in the slow cooker, it makes lots of sauce. The sauce was really good over the chicken and rice. But even better, was the chicken the next day. I took all the chicken off the bones, and it was great leftover chicken to be used in quesadillas or whatever your heart desires!! So I guess it’s a good thing it tasted lots better than it looked!!
Adapted from Not Your Mother’s Slow Cooker Cookbook
Serves 6 to 8
Prep time: 10 minutes
Cook time: 2 ½ – 3 hours
2 to 4 tablespoons olive oil
4 pounds chicken legs or bone-in thighs, skin removed, rinsed, patted dry, and sprinkled lightly with salt
¾ cup peach preserves
½ cup orange marmalade
¼ cup low-sodium soy sauce
1 tablespoon sesame oil
2 cloves garlic, pressed
1 medium sized onion, finely chopped
1 tablespoon peeled and grated fresh ginger
rice for serving, optional
Coat the inside of the slow cooker with nonstick cooking spray.
In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil. Add the chicken in batches, (adding more oil as needed), and brown, turning once or twice and transferring the chicken to the slow cooker as it browns.
In a bowl, combine the peach preserves, marmalade, soy sauce, sesame oil, garlic, onion and ginger. Pour the mixture over the chicken.
Cover and cook on high for 2 ½ to 3 hours, until the chicken is tender and cooked through.
Remove chicken from slow cooker and serve over rice, if desired.