It’s hard to leave our Indy family.
Our son Nick and his wife really appreciate a break from kitchen duties while we’re there, so before we headed home I made Meemaw’s Meatballs with spaghetti, a huge salad and garlic bread for our dinner, but I also browned a big package of chicken thighs to give them a head start on their dinner for the first night after we left.
That night got a text from Nick, and he said they just finished their dinner. They loved the slow cooker chicken dish I created the morning we left for Iowa.
Here’s how I made it…
MEEMAW’S SLOW COOKER ASIAN CHICKEN THIGHS
Meemaw’s Dry Rub (recipe under Condiments on my blog)
1 large pkg skin-on chicken thighs (I think there were ten in the pkg.)
1/4 C. Soy Sauce
1/3 C. Honey
4 garlic cloves, chopped
1 orange
1 handful of chopped fresh parsley
3 green onions (both green and white parts) diced
Fresh ground black pepper
First, season the chicken with dry rub, salt and pepper. Brown well on all sides in some Extra Virgin Olive Oil. (I did that step while cooking dinner the previous night, and I chilled the thighs until morning.) If you cook the chicken the day before, be sure to use the congealed juice that settles in the bottom of the storage container while in the refrigerator…there is a TON of flavor in the chicken drippings!
In a measuring cup I combined the soy sauce, honey, garlic, green onions, parsley and pepper. I zested the orange peel into the cup, then I cut the orange in half and squeezed the juice into the measuring cup. I mixed the sauce well and tasted it. If you want more sweet add more honey, etc. (TASTE your food…This is YOUR recipe now!)
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| Ready To Cook… |
I sprayed the slow cooker with cooking spray and layered in the chicken. I poured the sauce over the chicken, and I threw the orange halves into the pot too. (Fish them back out before serving.)
I set the slow cooker on LOW at 8am…and I’m guessing they probably ate the finished dish about 5:30pm. But it would probably be ready to eat in 6 hours…maybe less. I wish I could show you the finished dish…but judging from the text I got, there probably wasn’t much left.
It made my day to know our kids had one more day of freedom from cooking for their family. (They even had my left over garlic mashed potatoes to soak up all that yummy sauce.) And if you want to thicken the sauce and serve it over rice, simply stir a spoonful of corn starch into the sauce and cook for a few more minutes right before serving.
Now…I guess I’ll just have to make this dish for myself to see how it tastes!
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