A friend of mine suggested placing your slow cooker in the garage or outside on the patio to keep the house from heating up. Which is funny because you read all the time how using your slow cooker shouldn't heat your house up as much as your oven does but I am starting think this is not so true. I find my kitchen gets pretty darn warm when I use my slow cooker, of course all in all it is less then using my oven but still ;-) I didn't put mine out in the garage.....I don't have a covered patio and it is suppose to be 99F outside today, don't think that would be too good for my chicken and I plan on using my oven to try out a new recipe (will share in another post) so the house will heat up anyway!
I don't have any pictures of my prep work because I was in a hurry to get it all into the slow cooker....Andrew started fussing for his bottle and nappy as soon as I started cutting the onions!
Here is my recipe:
Serves 4-6 (we usually have leftovers)
2 1/2 lbs chicken thighs or tenders (today I use frozen thighs)
1 cup brown sugar
3/4 cup soy sauce
1 tsp minced garlic
1 tsp minced fresh ginger
1 medium onion, chopped (I use sweet onion)
Combine everything into your slow cooker. Set temperature on low for 6 hrs.
Serve with rice and your favorite steamed veggies. I like to sprinkle toasted sesame seeds over mine.
This meal could be divided into two freezer meals for smaller families.
Stir brown sugar, soy sauce, ginger and garlic together into a large bowl.
If you are using fresh chicken....toss chicken and onion in soy mixture and then transfer to a ziploc bag.
If you are using frozen chicken.....place chicken and onion into ziploc bag and then pour soy mixture over it.
Label with cooking directions. Thaw 30 minutes before putting into your slow cooker, no need to thaw completely.