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
Ingredients
- 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
Instructions
- Place the chicken in the bottom of the crockpot.
- Mix soy sauce, sugar, pepper, garlic, red pepper flakes and olive oil in a small bowl. Pour over chicken.
- Place onion slices on top of chicken.
- 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.)
- Serve chicken over rice and garnish with fresh parsley.
(adapted from A Year of Slow Cooking)
Pin It
{ 2 comments… read them below or add one }
I LOVE Stephanie's recipes/cookbooks AND my crockpot(s). Living in Phoenix if I dont have to turn on the oven GREAT! I am making this Wednesday using some Asian sweet chili sauce I have instead of the sugar/chili flakes/fish sauce. I am also topping it with the onions and some cauliflower from BB.
I just love new recipes for the slow cooker! This one sounds fantastic!
{ 4 trackbacks }