When I read a recipe from a slow cooker cookbook, I expect to use only my slow cooker. Imagine my surprise when the original version of this recipe called for frying the chicken, sauteing an onion, and boiling a sauce all before slow cooking. Help me.
Still, I liked the idea of using Chinese Five Spice, honey, and lime, so I took what I wanted from the recipe to create a dry rub and a liquid marinade. Within minutes, my chicken was seasoned and simmering, and I was out the door to waste time in the best of ways. I.e. socializing with friends over adult beverages.
Then I came home to this.
It may be worth noting that this recipe calls for chicken thighs as it is easier to overcook leaner cuts of chicken such as boneless, skinless breast in the slow cooker. Feel free to use the cuts of meat your prefer, just be aware you may need to monitor the cooking process more closely and/or reduce the cooking time.
I served my chicken over a mixture of basmati and forbidden rice, and then tucked the leftovers into an omelet. I imagine it would make for an equally good sandwich or maybe even work as a taco like this slow-cooker adobo chicken. Enjoy!
- 1 to 1½ pounds boneless chicken thighs (about 6)
- 1 teaspoon Chinese Five Spice
- ½ teaspoon black pepper
- ½ teaspoon wasabi powder
- 1 cup chicken stock
- ⅓ cup honey
- 3 tablespoons lime juice (from 1-2 limes)
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 green onion, thinly sliced
- Rice, cooked according to package instructions
- Mix the Chinese Five Spice, black pepper and wasabi powder together.
- Rub the spice mixture into the chicken thighs, then place the meat into a slow cooker.
- Whisk together the chicken stock, honey, lime juice, soy sauce, and minced garlic.
- Pour the liquid mixture over the chicken in the crock pot, turn heat to low, and cook for 4 to 6 hours until the chicken is tender.
- When done, remove the chicken from the slow cooker, place in a large bowl, and use two forks to pull the chicken apart into shreds.
- If desired, transfer the liquid left in the crock pot to a saucepan over high heat. Bring to a boil and then reduce by half, about 10-12 minutes. Pour this mixture over the chicken before serving. (Or just reserve the liquid as is and pour over any leftovers to reduce dryness).
- Also if desired. serve over rice and top with green onion.
You can add 1 teaspoon of coarse salt if desired. The soy sauce provides enough salt for my tastes.