Asian Sensation Slow Cooker Chicken

Here’s a one-dish supper that’s far easier than the final product will look like. Not only that, it’s healthy, with lots of high fiber, high nutrition vegetables. You could serve this with beer, or if you prefer wine, try a Gewurztraminer, Puilly Fousse, or Sauvignon Blanc. The best dessert to serve would be something plain and simple, such as pound cake or angel food cake.

Ingredients:

• 1.3 kg (3 lbs) bone-in skinless chicken thighs
• ½ cup (125ml/4fl oz) dry sherry
• ⅓ cup (90ml/3fl oz) soy sauce
• ¼ cup packed brown sugar
• 2 tablespoon grated peeled fresh ginger
• 1 teaspoon Chinese five-spice powder
• 3 cloves garlic, crushed with press
• 1 bunch green onions, cut into 5cm pieces (white and green parts separated)
• 1 450g (16oz) bag fresh veggies for stir-fry (snow peas, carrots, broccoli, red pepper, etc.)

Steps:

1. Combine sherry, soy sauce, sugar, ginger, spice powder, garlic, and the white sections of the green onions. The green parts of the onions should be coarsely chopped and refrigerated until time to serve.
2. Add chicken and coat with the sherry mixture. Cover and cook on Low setting for 8 hours or High setting for 4 hours.
3. A few minutes before serving, place frozen vegetables in medium sized, microwavable bowl, and cook in microwave until hot.
4. Transfer chicken to serving platter. Stir vegetables into slow cooker juices. Spoon vegetable / sauce mixture around chicken, and garnish with green onion sections.

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