September 5, 2017
Hello there, Slow Cookerers!!
I hope you enjoyed your long weekend!
This is a great twangy chicken dish -- it's crazy easy to throw together and it's one of those recipes that really benefits from a long and slow cook time.
In fact, if you have the time to do so, throw everything together the night before so the chicken can marinate in the yummy sauce mixture.
serves 4 to 6
3 to 5 pounds of chicken meat (bone-in or out is fine, your choice)
1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
4 cloves garlic, chopped
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 cup apple cider vinegar
4 bay leaves
1 1/2 cups shredded carrots
1 yellow onion, sliced in rings
The Directions.
Use a 6-quart slow
cooker.
If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so.
The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables.
Otherwise, assemble everything in the morning.
Cook on low for 7-8 hours, or on high for 4-5.
This is done when the chicken is cooked through and has reached desired
tenderness.
