Recipe Category: Chicken
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Ingredients
Makes 5 :Servings
Prep: 15 minutes
Cooking Time: 4 TO 6 HOURS (HIGH), 6 TO 8 HOURS (LOW)
Serving size 1/5 of recipe
Calories 291 Protein 28 g Carbohydrates 38 g Fat 3 g Fiber 3 g Sugar 14 g Sodium 568 mg
For the sauce
- 3 tablespoons gochujang or red chili paste
- 1/3 cup no-salt-added canned tomato sauce
- 1/3 cup ketchup
- 1 teaspoon fresh minced ginger (or ginger paste)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons coconut sugar
- 1 tablespoon mirin (or rice wine) (optional)
- olive oil spray
- 11/2 pounds red potatoes, cut into eighths (or quarters depending on the size) to yield 11/2-inch pieces
- 1/2 large red onion, chopped
- 11/4 pounds (five 4-ounce) boneless, skinless chicken breasts
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- sea salt and black pepper to taste
- garnish: chopped green onion
Method
- Mix together the sauce ingredients in a large bowl, then season to taste by adding more gochujang or red pepper flakes, if you’d like it spicier, or more soy sauce and rice wine
- Spray the inside of a slow cooker with olive oil, then add the potatoes and onion
- Pour about half of the sauce on top, then place the chicken breasts on top of the veggies
- Pour the remaining sauce on top of the chicken breasts
- Place the top on the slow cooker, and cook on high for 4 to 6 hours or on low for 6 to 8 hours
- When the cycle is nearly 80 percent complete, remove the chicken breasts from the slow cooker and place them in a bowl
- Pull the chicken apart using two forks
- In a small bowl, mix together the arrowroot powder and 2 tablespoons water or mix with 1 tablespoon water for thicker sauce
- Add it to the slow cooker and immediately stir so the sauce thickens
- Add the pulled chicken back to the slow cooker, then fold everything together in the sauce
Close the Lid And Cook .For the remaining time
- Season to taste with salt and pepper, and garnish before serving
Full List of Chicken Recipes
Full List of Potato Recipes