Chicken & Sweet Onion Crockpot Dinner

by inspiredrd on August 9, 2011

Yesterday was busy.  Lots of painting going on.
And lacing.
And potty training.
Don’t worry, I didn’t take pictures of that.
With all of our projects going on, and my pledge to get back to the gym, I needed something easy for dinner.  I don’t know why, but I have never used my crockpot to it’s full potential.  I think it’s because when I first started cooking, the only crockpot recipes I could find were heavy on the salt and cream of whatever and just didn’t sound very appetizing.  As I started searching for gluten-free recipes though, I came across some simple and healthy crockpot recipes from Stephanie O’Dea.  I had visited her site a few times before but never realized that all of her recipes are gluten-free because her youngest daughter has celiac disease.  Stephanie’s Vietnamese Roasted Chicken sounded interesting, so I gathered all of the ingredients together,
including my brand new gluten-free soy sauce.
As I inspected the fish sauce, I noticed that it was a little bit on the expired side.
Oops, over a year old and barely used.  Time to get some more!
So instead of fish sauce, I used some red pepper flakes.
 I know, I know, they are not the same thing at all.  So what?
After pouring the sauce over my frozen chicken thighs, I felt like the pot was a bit bare.
So I added some thickly sliced onions.  I’m so glad that I did because they came out sweet and caramelicious.
The result?  Tender chicken, sweet onions, dinner that the whole family raved over.  The best part?  I had a fantastic workout, the kids got to go swimming, and we all came home to a hot meal ready to go.  Hooray for the crockpot!

Chicken & Sweet Onion Crockpot Dinner
  • 6 chicken thighs (can be frozen)
  • 1½ Tbsp. lower-sodium soy sauce (I used gluten-free)
  • 1½ Tbsp. turbinado sugar (can use any kind of sugar)
  • ½ tsp. black pepper
  • 4 cloves garlic, chopped
  • 1 Tbsp. olive oil
  • ¼ tsp. red pepper flakes
  • 2 yellow onions, peeled and thickly sliced
  1. Place the chicken in the bottom of the crockpot.
  2. Mix soy sauce, sugar, pepper, garlic, red pepper flakes and olive oil in a small bowl.  Pour over chicken.
  3. Place onion slices on top of chicken.
  4. Cover with lid and cook on high for 2 hours then on low for 3-4 hours or until ready to serve.  (Cooking times will vary depending on crockpot and whether chicken is fresh or frozen.)
  5. Serve chicken over rice and garnish with fresh parsley.

(adapted from A Year of Slow Cooking)

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