Crockpot Honey Hoisin Chicken
Crockpot Honey Hoisin Chicken

Description:
Made to moderate reviews; try again with modifications!!
Category: Crockpot Prep. Method:  
Course: Lunch / Dinner Calories:  
Cuisine:   Serves: 0
Ingredients:

2 lbs chicken parts(or whole chicken) -- (2 to 3)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons dry white wine
1 tablespoon grated ginger root
1/8 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons water
Directions:
Combine soy sauce, hoisin sauce, honey, wine, ginger and pepper. Pour sauce over chicken. Cover and cook on low about 4-6 hours, or until chicken is tender. Mix cornstarch and water. Remove chicken from crockpot, turn on high and add cornstarch/water mixture. Heat until thickened, and add chicken back to crockpot.

Stacy's Notes - I made this December 2004. I only wanted to make enough for us, so I used 2 boneless, skinless chicken breasts and halved the other ingredients for the sauce. I cooked this in my West Bend slow cooker on setting #4 for about 2 to maybe 2 1/2 hours. I took the chicken out and cut it into bite-sized pieces, with the intention of serving it over rice with the sauce. The sauce still looked thin, so I did as the recipe instructed and used a cornstarch/water mixture to thicken it up. Added the cornstarch mixture to the hoisin liquid and turned up the West Bend to setting #5 for about 5-10 minutes, then added the diced chicken. WELL - the chicken really soaked up the sauce once it thickened and there was no sauce left to have over rice. Next time, be sure to use the regular amount of sauce, or even double it, in order to have some to serve over rice. NOTE - Tim didn't particularly like this, but I think it's because we had it over steamed rice. It didn't have a strong flavor, so next time, probably add more hoisin. Also, I don't have wine, so I used cooking wine and I used 1/2 T ground, bottled ginger. Next time, up the sauce amount and the spices, too. :)

P.S. Next time, I would probably leave the breasts whole also, rather than cutting them up. Just make sure to have enough sauce left!
Rating: ()   printed on: September 20, 2018
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