Today is a day of mourning. After 4 great years together, my slow cooker kicked the can . . .
Thankfully they still sell the same make and model, so I am heading to the store tomorrow to go purchase it again (because heaven knows that I use my slow cooker 5 times a week and can’t go more than a day without one!). 🙂 In the meantime, I wanted to share the last meal that my slow cooker and I prepared together. It was quick, easy, and had just the right amount of kick . . . the perfect way to remember my good ol’ crock pot.
1 tablespoon Sriracha hot sauce* (more of less, depending on how hot you like it)
1/2 cup water
3-4 boneless skinless chicken breasts (or thighs)
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons green onions, finely chopped
1 teaspoon sesame seeds
Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).
Shred chicken and add back into liquid in slow cooker.
Serve over rice, topped with green onions and sesame seeds.
Cuisine: Asian |Recipe Type: Main Dish
*Sriracha hot sauce is available at most grocery stores and Wal-Mart. It is a Thai chili sauce with amazing flavor. It cost me about $3 for a huge bottle of it and it is totally worth it. The flavor it adds is so yummy.