Do you know anyone with a slow cooker? If you do, I’m sure you’re used to them singing its praises – oh, it’s changed their life! Oh, it’s just so easy! Oh, they don’t know how they got along without it!
I’m going to drop some knowledge now, so prepare yourselves accordingly – they’re right. They’re totally right. Slow cookers are AMAZING. I actually don’t have one, but Matt’s housemate does and we’ve kind of claimed it for our own (we’ll give it back, promise!). We first tried it out with pulled pork a couple of months ago – remember that awesome Dr Pepper and Jack Daniel’s recipe? I sure do *hungry face* We made the pulled pork a second time for a party, but decided to try and do a chicken recipe too for those people who don’t eat pork. And I am here to tell you it was an epic success. And also to tell you the recipe!
This was so easy. We based it on this recipe but tweaked it quite a lot – we substituted a few things, used a whole chicken instead of chicken pieces and upped the quantities. We’ve made it twice now and everyone raves about it. It’s sweet, spicy and actually pretty good for you – there’s not a drop of oil in this baby! It’s lovely on rice, but we usually just pop it in soft baps with a few lettuce leaves. It also makes loads - a good 10 portions!
1 whole chicken (we used a large one)
150ml soy sauce
60ml hoisin sauce
50ml sweet chilli sauce
Half a bulb of garlic, crushed
1 onion, diced
1 stock cube, dissolved in a pint of boiling water
2 tablespoons cornflour
Sliced spring onions, for garnish (optional)
Sesame seeds, for garnish (optional)
2. Put your chicken in your slow cooker then pour the ingredients over it
3. Cover the slow cooker and cook it on low for 8-10 hours (we left it overnight)
5. Put the chicken in a shallow dish like a lasagne dish, and shred it into smaller pieces (you can check for bones while you do this)
7. Bring the saucepan to a boil and let it reduce slightly – only needs a couple of minutes at full boil before it’s done, and keep stirring in case it burns. If it still seems too runny, add more cornflour and water (mix the cornflour into the water first, or it’ll go lumpy).
8. Pour the sauce over the chicken, tossing with forks to combine. You can leave this to cool and reheat in the oven later, or serve immediately with sliced spring onions and sesame seeds. The sesame seeds don’t add an awful lot in terms of flavour and texture, but they look nice.