Sunday, June 4, 2017

Slow Cooker Hoisin Chicken

Easy dish to prepare.  Two ingredients!  How simpler can it gets.

I have heard of brining boned in chicken or its parts or boiling it in salted water or whatever herbs before deep frying.  This helps shorten the deep frying time and also ensures the chicken is totally cooked.  For me the slow cooker sort of takes care of the brining and boiling of the chicken.  This time I used the marinade itself.  I then baked it rather than deep frying it.  It took only just 15 minutes to crisp the skin and outer flesh.

Slow Cooker Hoisin Chicken

  • 3 lbs chicken legs
  • 6 tbsp Hoisin sauce
  • 6 tbsp water
Preheat oven to 400 degrees Fahrenheit if wishing to do the baking after the slow cooking.

Place all the ingredients in the slow cooker.  Cook for 3 hours at high or 6 hours at low setting.  I cooked mine for 2 hours in an Aroma Brand rice cooker/slow cooker at slow cooker setting.  You can eat the dish as is over rice or you can do the next step.

Line a baking dish with aluminum foil and spray with cooking spray.  Remove the chicken pieces without the sauce from the slow cooker and spray each chicken piece on both sides with cooking spray and place in the prepared pan.  Bake for 15 minutes at 400 degrees.

You can eat the baked chicken with or without the sauce from the slow cooker.  Perfect with rice or noodle dish.

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