Friday, March 27, 2015

Crockpot Hoisin Chicken

 
I love my crockpot, but I have to be honest, I have a hard time finding good chicken recipes for it.  So often the chicken ends up really dry.  Whenever that happens I am so disappointed, but I'm not willing to give up on chicken in the crockpot.  When I saw Cookin Canuck's recipe for Hoisin Chicken in the crockpot I immediately gave it a try.  It was super juicy and the flavor was good, but I made a few tweaks to suit my family's tastes and to minimize dishes (my favorite thing).

For those of you who aren't familiar with Hoisin sauce, it is a thick, dark, sweet sauce used in Chinese cooking.  My first introduction to Hoisin sauce was as a little girl with the minced chicken lettuce wraps at Panda Inn, yum yum!  It is the star of this Crockpot Hoisin Chicken, but the soy sauce, ginger, and chili garlic sauce keep it from being too sweet.

It has been super hot here so the crockpot allows us to have a delicious homemade dinner without me standing over a hot stove or heating up our house with the oven.  This Crockpot Hoisin Chicken is also incredibly easy to make.  

Start out by spraying your crockpot with cooking spray and then putting some boneless, skinless chicken breasts in the bottom.  To be honest, I'm not sure if you need the cooking spray, but I always use it when I'm cooking with my crockpot to make for an easy clean up. 


In a large liquid measuring cup combine your sauce ingredients.  You will need soy sauce, hoisin sauce, chicken stock, a little bit of honey, some minced ginger (I used a frozen cube from Trader Joe's), and some chili garlic sauce.  We don't like things very salty so I used low-sodium soy sauce and chicken stock.  Mix all of your sauce ingredients together and then pour it over the chicken.

Put the lid on and cook on low until the chicken is cooked through.  The amount of time will depend on your crockpot and how big your chicken breasts are.  It took mine about 2 1/2 hours.  Once the chicken is cooked through, take it out of the crockpot to shred it. 

Combine some corn starch and water and then stir it into the sauce in your crockpot.  Add the shredded chicken back in, give it a good stir, and continue to cook for about 30 more minutes so that the chicken can absorb some more of that delicious flavor.  If you are nervous about dry chicken because your crockpot has let you down in the past, do not worry.  Look how juicy that chicken is!


I served mine with our favorite brown rice and quinoa blend and some steamed broccoli.  This chicken is so flavorful and delicious.  The next day I made a little salad with the leftovers, some lettuce, a little rice vinegar, some extra Hoisin, and a few peanuts.  No matter what you pair with this Hoisin chicken, it is absolutely delicious!




Crockpot Hoisin Chicken
Adapted From Cookin Canuck 
 
  • 1/3 cup low sodium soy sauce
  • 1/2 cup hoisin sauce
  • 1/3 cup low sodium chicken broth
  • 2 tbls. honey
  • 1 tsp. minced ginger
  • 1/2 tsp. chili garlic sauce
  • 2 1/2 lbs. boneless skinless chicken breasts
  • 1 tbls. cornstarch
  • 2 tbls. water
  1. Spray your crock pot with cooking spray and place chicken in the bottom.
  2. In a 2 cup liquid measuring cup combine soy sauce, hoisin, sauce, chicken broth, honey, ginger, and chili garlic sauce.  Pour over the chicken.
  3. Cook on low 2 1/2 - 3 hours or until cooked through.
  4. Remove the chicken and shred it.
  5. Combine the cornstarch and water and stir it into the sauce.  Put the chicken back in the crockpot and continue to cook about 30 more minutes so it has a chance to absorb the sauce.