As cooler evenings approach, what could be more appealing than opening the front door to the smell of dinner cooking, even if you’ve been at work all day? That’s one reason for the popularity of the slow cooker, an inexpensive,
As cooler evenings approach, what could be more appealing than opening the front door to the smell of dinner cooking, even if you’ve been at work all day? That’s one reason for the popularity of the slow cooker, an inexpensive, small electrical appliance that is a must in many kitchens. Just a little planning ahead early in the day makes for a great time saver as the dinner hour approaches.
Slow cookers, also called crockpots, cook foods with low, moist heat, generally in the temperature range of 170 degrees to 280 degrees. The low heat helps lean cuts of meat like chicken become tender, shrink less and absorb flavors added by vegetables, a sauce or a marinade. Just remember to account for a longer cooking time; generally, five to six hours is needed to completely cook the meat.
The National Chicken Council and U.S. Poultry & Egg Association worked with noted cookbook authors to develop a recipe that features chicken prepared in a slow cooker. This recipe was adapted from “The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World,” by Lynn Alley, and “Not Your Mother’s Slow Cooker Cookbook,” by Beth Hensperger and Julie Kaufmann, respectively.
If you enjoy cooking Asian flavors, try Orange Hoisin Chicken, a simple recipe that starts with frozen boneless, skinless chicken breast halves. Prepare a marinade of orange juice concentrate, honey, soy sauce, garlic, sliced ginger, sesame oil and hoisin sauce; seal in a zippered bag and coat the chicken breasts. Put the chicken in the slow cooker, top with any remaining marinade, and cook over low heat for about five hours, letting the Asian flavors soak into the chicken. When the chicken is cooked, boil the sauce and serve with the finished dish. Serve with brown or white rice and a green vegetable.
Orange Hoisin Chicken
6 frozen chicken breast halves, boneless and skinless (do not thaw)
2 tablespoons frozen orange juice concentrate, thawed
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons hoisin sauce
3 slices ginger, about 1/4 inch thick each
3 cloves garlic, pressed or minced
1 tablespoons sesame oil
2 teaspoons cornstarch
2 teaspoons cold water
2 tablespoons sliced scallions, for garnish
In large zippered-top plastic bag, combine orange juice concentrate, honey, soy sauce, hoisin sauce, ginger, garlic and sesame oil. Put chicken pieces in the bag one at a time, seal, and gently turn to coat with sauce. Transfer coated chicken to ceramic insert of a slow cooker.
Pour remaining sauce from bag over chicken. Cover and cook on low until chicken is tender and cooked through, about five hours.
Transfer chicken to platter. Strain sauce through a fine-mesh strainer into a small saucepan. In a cup or small bowl, stir together the cornstarch and cold water. Bring sauce to a boil over high heat, add cornstarch mixture, and cook, stirring with whisk, until sauce thickens slightly, about two minutes. Pour sauce over chicken.
Garnish with scallions.
