Best.New.Crock pot.Recipe.!!!! Bourbon “Crack” Chicken – Crock pot Style
I didn’t name it this but after one bite I certainly understood the meaning behind the word “crack” in its title, this could become addicting!
I discovered this recipe last week on the Spiced Chefs website. I had never been to or heard of this site before but found it via another Pinterest pinned recipe and started to explore the site (which I really liked by the way and added to my Google Reader feed). When I saw this recipe I immediately knew this was one I wanted to make right away but since I was missing a few of the ingredients I added them to my grocery list and picked them up over the weekend.
Last night I shared the recipe with John and asked him if he could throw it in the crock pot for me today (since he would be home). He agreed to do it so this morning I pulled all the ingredients out and set them on the counter for him. He said it took him about 20 minutes to get it prepped and into the the crock pot. Next time I think I will make the sauce the night before except for adding the corn starch and chicken. I would then just add the cornstarch, stir, and pour it over the chicken on the way out the door. It should then just be a quick 5 minutes.
When I walked into the house today the smell was soooooo gooooood I knew before taking off my coat that we had a winner on our hands. I served mine over some leftover brown rice and John had his over fresh white rice. The seasonings were perfect. Normally I have to add either soy sauce or a little seasoning to a homemade asian dish, even if those ingredients were in the original recipe, but with this one I didn’t need to add anything.
Rarely do I want to eat seconds, with this I could have had thirds. I will definitely be adding this to my meal rotation and probably double the recipe so that we have plenty of leftovers for the next day or the freezer. The recipe made 4 generous servings with the rice (we are using the 3rd and 4th servings for our lunches tomorrow).
For those on Weight Watchers I ran the recipe on the WW site and it is 6 points per serving before the rice. Very reasonable for such a filling meal.
Here is the recipe taken directly from the Spiced Chefs website so you can enjoy it as well.
“The original recipe comes from Busy Mom’s Cookbook but we turned it into a crockpot version”.
2 lbs boneless chicken breasts cut into bite-size pieces
2 tablespoon cornstarch
2 tablespoon extra virgin olive oil (evoo)
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce
Whisk all ingredients into crockpot and add chicken. Cook on low for 8 hours or high for 4.
Serve over rice with a side of ginger glazed carrots.