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
Do you have any favorite ways to use your slow cookers in super hot weather?
HEY STEPH, where can I find ALL of the recipes listed on the site so I can bookmark them to find later?
