This recipe was inspired by an old crockpot cookbook. Those old cookbooks can be so funny. Like, seriously, who could possibly go through that much cream of mushroom soup? I have changed pretty much every ingredient to a more natural form, kept the ketchup, and added mushrooms. This is most definitely North American Chinese food but it is simple, easy, and can be made virtually entirely from items in your cupboard.
(serves 4)
2.5lbs skinless chicken pieces ( I used thighs and drumsticks)
1/2 dozen medium brown mushrooms
1/2 cup soy sauce
1 tablespoon sambal oelek
2 tablespoons roasted sesame seeds + some for garnish if desired.
1 clove garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon sesame oil
2 tablespoons chinese cooking wine
2 tablespoons ketchup
3 tablespoons honey
1 tablespoon fresh cilantro for garnish
Put mushrooms in slow cooker or crockpot followed by chicken. Combine remaining ingredients in a bowl and pour over chicken. Cook on high for 3 hours. ( You can probably cook on low for 6-8, but I haven’t tired this.) Serve with rice or noodles and extra gravy.
Similar Recipes:
Slow Cooker Chicken Paprikash
Slow Cooker Korean Ribs
Slow Cooker Pulled Pork
{ 4 comments… read them below or add one }
Everytime I see a crackpot recipe I am furious, 'cause I lend it to someone and forgot who…..crazy hey?
The chicken looks moist and flavorful!!!
My house gets mighty hot and so I love the slow cooker for the same reason. This looks fabulous!
I love how you changed the recipe. I’m not too used to a lot of cream in my food. This dish looks very delicious. I will surely go with rice. Thanks for sharing.
I love my slow cooker! Such an awesome way to have the cooking DONE for you!