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Slow Cooker Chicken Breast
Ingredients
⦁ 4 Bone-in, skin-on chicken breasts
⦁ 2 Tbsp olive oil
⦁ 1 Tbsp sesame oil
⦁ 1/4 cup low sodium soy sauce
⦁ 1/4 cup honey
⦁ 1 Tbsp Worcestershire sauce
⦁ 2 Tbsp lemon juice (or lime juice)
⦁ 6 cloves garlic (minced or pressed)
⦁ 1 inch ginger root (peeled, minced or grated)
⦁ 1/2 tsp black pepper (freshly ground if possible)
⦁ 2 tsp kosher salt (plus more to taste)
⦁ Fresh parsley for garnish (or fresh coriander)
Instructions
- Mix all of the ingredients (except the chicken breasts and fresh parsley) together in a large bowl or a Ziploc bag. Add the chicken and rub the marinade all over to ensure proper coverage. Get some of the marinade under skin as well. Marinate in a fridge overnight or up to 24 hours. I typically start the night before and get about 20-24 hours of marination. If pressed for time, go for at least 30 minutes to 2 hours. The chicken won't have the same tenderness but will still taste amazing.
- Transfer the chicken, and all of the marinade into a 6-quart slow cooker, positioning the chicken breasts skin side up.
- Cook on Low for 3 hours. Switch the slow cooker to Warm to keep the chicken warm until ready to serve.
Tip: baste the chicken in juices every now and again for better color.
The source of this recipe article is from the site
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