I have never been one to use a slow-cooker much.  I just really can’t stand cleaning the things.  However, this recipe has altered my thoughts (and future use) of the much-adored kitchen electric.  Megan at The Fresh Fridge posted her recipe just a couple of weeks ago and something about it just caught my attention.  I probably need to admit that “something” was the soy sauce.  I love soy sauce.  I love the saltiness, I love the flavor and I love how versatile it is.  Most people think of Asian cuisine when they think of soy sauce but I use it in lots of various dishes across many cuisines.  It adds a rich layer of flavor to this chicken too.

So one morning this week, I was running early (how does that happen?), had completed a great workout, was putting some dishes away and spotted the slow-cooker, kind of tucked back in a cabinet.  I looked around and decided that it would be a great day to give this one a try!  It was able to cook all day and I can’t even explain how moist and tender it was.  It was so flavorful and the juice that was left make a wonderful gravy.  Read on!

prep:

1. Rinse chicken thoroughly and place in slow cooker

2. Mix the rest of the ingredients together in a small bowl and pour over chicken.

3. Cook on low in your slow cooker for 8 hours

4. Remove chicken and pour excess sauce in a small saucepan.  Bring to a boil over medium-high heat and mix 1 Tb. cornstarch with 2 Tb. water.  Slowly add to boiling sauce and stir until thickened.

5. I served this alongside edamame risotto, which will appear here at a later date!Unfortunately, I failed to get a picture of the finished product.  Guess I’ll have to make it again soon!!