Yum
How often do you use your slow cooker? I tend to use mine once or twice a week. I find myself using it for weeknight meals, putting the ingredients in the cooker in the morning and then letting that cook all day so dinner is ready when we come home. That sometimes takes a little pre-preparation the night before so I don't spend all morning chopping the ingredients when I'm rushed to get to work.
I also find that I'm using it more and more on the weekends so that I free up some of my time to run around and not worry about "what to make for dinner"! Soups such as this one and this one are great for the weekend.
About a month ago I bought this great cookbook, Stock the Crock, by Phyllis Good. She is the creator of the Fix-It and Forget-It series, which I'm sure you've heard of. Well let me tell you, this book is amazing! I did a quick read through it and marked so many recipes that I have to try it's unreal. The one that really caught my eye was:
This is not your average slow cooker meal. You've seen thousands of recipes for typical Mexican dishes, copycat Asian dishes (ala Panda Express) and all the comfort food you can handle, but this Asian dish is different. Chicken cooked in a tangy sweet sticky sauce low and slow and then shredded and mixed with the flavorful crunch of bok choy. Deliscious!
This dish is a flavor bomb for your taste buds! It's really that good. The sauce is popular in Filipino cooking and is basically vinegar, soy, sugar, and some aromatics. You are gonna love this recipe.
It' soooo good I suggest you go out and make this over the weekend. It cooks in the slow cooker on low for 4 1/2 to 5 hours. You don't want to overcook the chicken so I suggest you don't make this during the week unless you are home to start the dish later in the day. I made this on a Sunday afternoon while we had a little fun at the bookstore, and when we got home, dinner was ready.
Let me know how you liked this dish. We thought it was a keeper!
Enjoy!
Slow Cooker Adobo Chicken with Bok Choy
source: Stock the Crock
serves 4
1 red onion, thinly sliced
4 garlic cloves, minced
2/3 c apple cider vinegar
1/3 c low sodium soy sauce
1 Tbls brown sugar
1 bay leaf
1- 1 1/2 lb boneless skinless chicken breasts
2 tsp paprika
2 heads baby bok choy, cut into strips
cooked rice
Spray the inside of your slow cooker with cooking spray. Places the onions, garlic, vinegar, soy sauce, brown sugar, and bay leaf in the slow cooker. Place the chicken on top and sprinkle with paprika.
Cover. Cook on low 4 1/2 to 5 hours. Shred the chicken in the cooker. Turn the cooker to high and add the bok choy. Cover and cook 10 minutes. Discard the bay leaf. Serve over rice.
I also find that I'm using it more and more on the weekends so that I free up some of my time to run around and not worry about "what to make for dinner"! Soups such as this one and this one are great for the weekend.
About a month ago I bought this great cookbook, Stock the Crock, by Phyllis Good. She is the creator of the Fix-It and Forget-It series, which I'm sure you've heard of. Well let me tell you, this book is amazing! I did a quick read through it and marked so many recipes that I have to try it's unreal. The one that really caught my eye was:
ADOBO CHICKEN WITH BOK CHOY
This is not your average slow cooker meal. You've seen thousands of recipes for typical Mexican dishes, copycat Asian dishes (ala Panda Express) and all the comfort food you can handle, but this Asian dish is different. Chicken cooked in a tangy sweet sticky sauce low and slow and then shredded and mixed with the flavorful crunch of bok choy. Deliscious!
This dish is a flavor bomb for your taste buds! It's really that good. The sauce is popular in Filipino cooking and is basically vinegar, soy, sugar, and some aromatics. You are gonna love this recipe.
It' soooo good I suggest you go out and make this over the weekend. It cooks in the slow cooker on low for 4 1/2 to 5 hours. You don't want to overcook the chicken so I suggest you don't make this during the week unless you are home to start the dish later in the day. I made this on a Sunday afternoon while we had a little fun at the bookstore, and when we got home, dinner was ready.
Let me know how you liked this dish. We thought it was a keeper!
Enjoy!
Slow Cooker Adobo Chicken with Bok Choy
source: Stock the Crock
serves 4
1 red onion, thinly sliced
4 garlic cloves, minced
2/3 c apple cider vinegar
1/3 c low sodium soy sauce
1 Tbls brown sugar
1 bay leaf
1- 1 1/2 lb boneless skinless chicken breasts
2 tsp paprika
2 heads baby bok choy, cut into strips
cooked rice
Spray the inside of your slow cooker with cooking spray. Places the onions, garlic, vinegar, soy sauce, brown sugar, and bay leaf in the slow cooker. Place the chicken on top and sprinkle with paprika.
Cover. Cook on low 4 1/2 to 5 hours. Shred the chicken in the cooker. Turn the cooker to high and add the bok choy. Cover and cook 10 minutes. Discard the bay leaf. Serve over rice.
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