serves 4, can easily be doubled or tripled in 6-quart
2 pounds boneless, skinless chicken thighs or breasts
1 (10 ounce) jar all natural mango or apricot-orange jam
3 tablespoons gluten-free soy sauce
1 tablespoon sesame oil
2 garlic cloves, peeled and chopped
1 teaspoon prepared chili paste
1-inch piece fresh ginger, peeled, seeded, and diced
2 medium cucumbers, peeled, seeded, and diced
1/2 red onion, peeled and diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 jalapeño peppers, left whole (do not cut)
Romaine lettuce leaves, for serving
2 mangos, peeled and chopped, for serving
2 limes, for serving
2 tablespoons sesame seeds, for serving (optional)
Directions.
Use a 4-6 quart slow cooker. Place the chicken into
your cooker insert and add the jam, soy sauce, sesame oil, garlic, and chili paste.
Stir to distribute the sauce evenly onto the chicken. Add the ginger, cucumber, onion, salt, and pepper. Stir gently.
Toss the whole jalapeño peppers on top.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
The meat is finished when it pulls apart easily with two large forks.
Discard the peppers and serve the shredded chicken in large romaine lettuce leaves with chopped mango, a squeeze of lime, and a sprinkle of sesame seeds.
The Verdict.
There's a bit of a kick, here, because of the jalapeño peppers --- it's a fun and fresh dinner idea on these hot summer
nights.
If you'd like, instead of using the large Romaine lettuce wraps for serving, you can place the cooked chicken on top of shredded cabbage (cole slaw) or rice.
enjoy! happy slow cooking! -- steph
