Super-Simple Crockpot Asian Chicken

This is stupid simple.

I LOVE it.

An easy-to-put-together sauce/marinade that can be frozen with or without the accompanying chicken parts or put together night before or morning of Dinner Day.  And it makes the house smell delicious and tastes yum.

I serve with rice (prepped ahead in a rice cooker on a delay timer) with steamed broccoli.  Super fast, super easy.

The OR calls for chicken thighs, which I like especially in the crockpot. Use whatever you like (I get this since I'm still married to the Chicken Princess who usually prefers chicken breast over dark meat), but whatever cut you pick...bone-in, thigh, breast, whatever...I would remove the skin or buy skinless.  There's no browning in this recipe, which is usually a bummer in a crockpot recipe anyway, and chicken skin will just be gross and flabby without that (troublesome) step.

Adapted from Blue Hill Slow Cooker & Family Recipes.



Asian Crockpot Chicken
Serves 4-5

2/3 cups sherry
1/3 cup water
2 inches ginger, peeled and grated or finely chopped
4 cloves garlic, grated or finely chopped
2 star anise
2 tbsp tamari or dark soy sauce
1 tsp sesame oil
2ish lbs skinless chicken parts (thighs, breast, bone-in or boneless...more if bone-in, less if boneless)

Whisk together all ingredients.  Combine with chicken (if desired) and fridge or freeze.  Otherwise fridge/freeze marinade and chicken separately.

Thaw chicken and sauce night before Dinner Day.

On Dinner Day, put thawed chicken parts in the crockpot.  Top with marinade/sauce if separate.  Cook on low 8-10 hours. Pin It