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!
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