Post by SkinnyCrockPot on Oct 20, 2011 16:04:38 GMT -5
Rachael Ray's Peking Chicken
Originally posted by Traci Riley Mathis
8 bone-in chicken thighs, no skin
salt and pepper
6 scallions, chopped
4 chopped garlic cloves
1/4c soy sauce-I only use low sodium
3T honey-I use agave instead
1T fresh grated ginger
1/4t sesame oil
1/4c additional chopped scallions to garnish with
Season chicken with salt and pepper, and place in lightly greased crock pot. Combine all other ingredients in a small bowl, and pour over chicken. Cook on low for 4 hours.
Serve over brown rice with pan juices, and garnish with the additional scallions.
I found this in this months Rachael Ray magazine along with several other really yummy, I guess that would be YUMM-O, sounding recipes.
UPDATE:
Made this again last night without adding salt to the chicken. You don't miss is at all! I also put the liquid in a small pot, and reduced it to make it thicker. I think this is my favorite crock pot recipe I've ever eaten!
Originally posted by Traci Riley Mathis
8 bone-in chicken thighs, no skin
salt and pepper
6 scallions, chopped
4 chopped garlic cloves
1/4c soy sauce-I only use low sodium
3T honey-I use agave instead
1T fresh grated ginger
1/4t sesame oil
1/4c additional chopped scallions to garnish with
Season chicken with salt and pepper, and place in lightly greased crock pot. Combine all other ingredients in a small bowl, and pour over chicken. Cook on low for 4 hours.
Serve over brown rice with pan juices, and garnish with the additional scallions.
I found this in this months Rachael Ray magazine along with several other really yummy, I guess that would be YUMM-O, sounding recipes.
UPDATE:
Made this again last night without adding salt to the chicken. You don't miss is at all! I also put the liquid in a small pot, and reduced it to make it thicker. I think this is my favorite crock pot recipe I've ever eaten!