As a busy working mom, I love the ability to put in a little effort in the morning and come home to a dinner that is ready to serve. That’s why I am always looking for new slow cooker recipes. I also like having options other than traditional meat/bean cholent dishes to serve on Shabbat. Crock-pot chicken recipes are great additions to summer Shabbat meals since they allow me to keep the tradition of serving at least one hot dish yet are not as heavy as cholent. Plus the crockpot does not generate as much heat as using the oven on to heat up baked chicken. This recipe came from Quick Cooking Annual Recipes 2007.
Ingredients:
onion, minced garlic, 1 chicken cut up and skin removed, ketchup, brown sugar, lemon juice, chili powder, dried basil, salt, tsp pepper, hot sauce, corn starch, cold water
Nothing on this list is too hard to find, but I still managed to run out of hot sauce forcing me to run around to several grocery stores to find one that is kosher. Fairway had about ten different hot sauces and only one was kosher.
The Process:
It doesn’t get any easier than this. You place the chicken in the crockpot with all the ingredients and then cook on low. After a few hours you mix in the cornstarch dissolved in water to thicken up the sauce, heat for a few minutes and it is ready to serve.
The Results:
This chicken tasted very similar to many other crock pot chicken recipes that I have made. It was nice and moist because the chicken is cooked soaking in sauce. However this rather lengthy list of ingredients did not seem to add that much more flavor over a recipe that uses fewer ingredients. While there was no photo given, the results were nothing special to look at. Below is a photo of the cooked chicken before mixing up the sauce. For a quick meal the next day, shred the leftover chicken off the bones, throw it back in with the sauce and make chicken sandwiches.
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