This is a recipe adapted from my new Cook’s Illustrated Slow Cooker Revolution cookbook.
I posted about the book a few weeks ago and several of you have asked how I like it. I am enjoying it and plan to do a full review of it soon, but I wanted to share one of our favorite recipes from it so far.
This chicken was one of the first recipes that I tried from the cookbook and it was really good. The original recipe called for chicken wings, and I adapted the recipe and used chicken breasts.
Mainly because I did not have chicken wings, but I did have some chicken breasts in the freezer. I am not a huge fan of chicken wings anyway, and the chicken breasts did work fine. My husband thought that this would be really good with chicken legs or thighs and I think I will try that next time.
Really, I think you could use just about any cut of chicken for this and it would be good.
Slow Cooked Sticky Chicken
- 3/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons of minced ginger ( I did not have any ginger, so I used 1 teaspoon of ground ginger)
- 4 cloves of garlic, minced
- 1/2 teaspoon of cayenne or red pepper
- 3 lbs chicken, breast, thighs, legs, etc.
- 1/4 cup water
- 1/4 cup tomato paste
- Combine 1/4 cup sugar, 2 tablespoon soy sauce , ginger, garlic, and cayenne pepper. Add chicken and toss to coat.
- Place in a slow cooker and cook on low for about 4 hours or until done.
- When done place chicken in a broiler proof dish.
- Combine remaining 1/2 cup sugar, water, and tomato paste, and remaining soy sauce. Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp. But keep in eye on this while it is cooking under the broiler, things can cook quickly when broiling. (You may be tempted to skip the broiling, but it really does help give this a nice sticky and good texture.)
And I did change this a little from the CI original recipe, because you know me I have trouble following a recipe exactly.