When I got up this morning, I hadn't planned on becoming a redhead (albeit a darkish one)...but that is just the way it works out sometimes....I have the worst time with hair color....the dark brunettes end up too dark, and the lighter brunettes always make the red in my hair come out...and boy did it ever...I don't have a pic yet...but ugh...stinky hair and a headache...fun, fun....
This morning I decided I would use my crock pot to make dinner...I know some people call em slow cookers, but it will always be a crock pot to me...
So...I checked around in my cupboards and figured out what I had, then got online to see what recipe I could find....and I found This one by Briana on Tasty Kitchen
Hawaiian Chicken
First our ingredients
Soy sauce (I use lite because of Don), Vinegar, Pineapple juice (from a can of pineapples),Brown Sugar, Garlic, and Ginger
and your chicken....can't have Hawaiian chicken without it....then it would just be Hawaiian....and that wouldn't work...
Peel the skin off of your chicken....don't worry, it won't feel a thing...
Put all your skinless chicken in your crock pot....and then mix up your other ingredients together in a bowl...
this of course is a step I forgot to take a pic of until I added the garlic...so lets mince up our garlic
eww, the color of this is UGLY...sorry, I have horrid lighting in my kitchen...and yes, that is a meat cleaver....I know...ignore it...it's the sharpest knife I own...please don't tell the people that have knife sets...shh...anyway...start by slicing the two cloves of garlic
then chop em up some....and chop em up again...and again...and again....till...you end up with this...
again...ignore the cleaver....LOL...pretend it's a fancy schmancy knife...
add the garlic to your bowl of other ingredients....give it a good stir....
Pour this mixture over your chicken breasts....did you know it's hard to pour and take a pic at the same time..
Next get out your mushrooms...I washed mine...I don't care if you don't...but I do...I watched that Dirty Jobs episode where Mike worked at a mushroom farm.....*shivers*....yes, must wash shrooms...
Slice em up all purty like and place them on top of the chicken (sorry, no pictures of slicing shrooms, do ya'll want me to hurt myself??)
put the lid on and cook on low for at least 6 hours....
After that...take the chicken out and shred it...then put it back into the pot....
I threw a few pineapple slices on top....that got to sit and stay warm until dinner...
We had ours with rice, broccoli and cheese, and a buttered biscuit....
Our verdict was...this was good....not rock my socks good...but solidly good...we ended up adding a little Sriracha hot chili sauce to the liquid in the pot (about 1 1/2 tablespoons) and we thought it was better...I would definitely make this again...
Hawaiian chicken (by Briana)
Ingredients
- ¾ cups Low Sodium Soy Sauce
- ½ cups Vinegar (apple Cider Vinegar Works Well)
- ¼ cups Pineapple Juice
- ¾ cups Brown Sugar, Packed
- 1 teaspoon Ground Ginger
- 2 cloves Garlic, Finely Chopped
- 1-½ cup Water
- 1 pound Boneless Skinless Chicken Breasts OR 8-12 Bone-in Chicken Thighs
- 1 cup Crimini Mushrooms, Very Thinly Sliced (all I had was button, and they were fine)
Directions
In a Dutch oven over low heat, add soy sauce, vinegar, pineapple juice, brown sugar and ginger. Stir to combine and heat just long enough for the sugar to dissolve. Add chopped garlic, water, and chicken. Turn chicken to coat.
Bring to a boil and skim off and discard any foam that rises to the top. Reduce heat to low and simmer with the lid closed for 45 minutes to an hour.
At this point, stir or flip chicken pieces so that the opposite side is immersed in the sauce. Add mushrooms, stir, and cover. Cook an additional 45 minutes to an hour or until the chicken is easily shredded with two forks.
Shred chicken and stir. If using chicken thighs, remove the chicken to a plate, shred, discard bones, and return the meat to the sauce.
Serve over steamed or brown rice and enjoy!
Note: this recipe may be easily doubled using double the chicken and the same amount of sauce, and works just as well in the slow cooker. For a crock pot or slow cooker, add all ingredients at once and cook on low heat for 6 hours or until chicken is tender and easily shredded.
There you go...give this recipe a whirl...I think you could even change it up a bit to suit your tastes...
Later ya'll
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