Saturday, February 9, 2013

Month-of-Chicken: Sweet and Low Chicken

We’re all busy, right? Who has time to cook with work, school events, and a semblance of a social life? That’s why God made the first slow cooker. She knew it was a blessing to compete with sliced bread.

For those days when you just know there isn’t going to be time to create the kind of meal you know you should prepare, haul out your slow cooker in the morning, and by the time the dinner bell rings, you will be serving a delicious dinner to the family that tasted like you spent hours preparing it.

Sweet and Low Chicken (serves 4-6)

5 c pineapple juice
2 cloves garlic, sliced
1 small onion, sliced
½ c brown sugar
1 t curry
1/3 c soy sauce
2# chicken breasts, skinless and boneless

Combine juice, garlic, onion, sugar, curry, and soy sauce. Mix well, separating the slices into onion rings. Put chicken breasts into the slow cooker and pour sauce on top. Cook on low for 6-8 hours.

One hour before serving, remove chicken from the slow cooker and shred it. Return meat to slow cooker and stir the juices to coat thoroughly.

Prepare rice. Serve shredded chicken over the rice. If you want to fancy it up, serve small side dishes of toasted coconut, diced green onion, and peanuts to put on top of the shredded chicken and rice.

[I freeze the pot liquor left in the slow cooker. Some night when I’m REALLY busy, I dump the thawed pot liquor over cut-up chicken pieces in a baking dish and bake for 45 minutes (or until done). Start with the top-side down and turn over half-way through baking.]

DH’s Rating: 3.5 Tongues Up. He doesn’t love the sweetness or the pineapple taste of this chicken. He cleaned his plate, though!

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