Crockpot Teriyaki Chicken

Photo by Something Quite Domestic

One of my Facebook friends posted a new recipe and raved about it. I'm always on the hunt for a tasty crockpot dinner that used fresh ingredients and not just a bunch of canned everything. I also love using my slow cooker because it saves time and makes effortless dinners, which I need 99.9% of the time.

The one thing I don't love about slow cookers is that the food looks so boring after cooking. Don't get me wrong, I don't mind if awesome tasting food looks a little ugly, but sometimes it just needs to be dressed up a little. I don't love a bunch of brown matter slopped on top of carbohydrates. I like slicing the chicken the first and then serving it on top of the sauce. Make sure to garnish with green onions or other green herbs to give it some color (cilantro would taste awesome, too.). If I would've thought about it I would have layered it this way: rice, then sauce, then purple cabbage, then chicken, then green onions and sesame seeds.

This is the original recipe and I adapted it slightly. I found that after cooking, some of the flavors were meshed together a little too much, so I brightened them up a bit by adding some lemongrass and more fresh ginger right before serving. I also love using Ultra Set (modified corn starch like Clear Jel, but the liquid doesn't have to be hot to thicken) because it doesn't go watery when it cools or when you reheat leftovers. And who doesn't love leftovers? Ok, well if you are one of those "I'm-too-cool-for-leftovers" people, then I'm not sure we can be friends. Kidding. Ok, maybe I'm not. No, but really, I love leftovers and you could make a lot of fun things with the leftover chicken. You could make chicken sandwiches with slaw, Asian chicken salad, teriyaki won tons, lettuce wraps, etc., so you want to thicken it with something that won't break down during heating and cooling and I find regular corn starch just doesn't work as well. Seriously, can you tell that I love Ultra Set? I bought it at my local kitchen supply place (Kitchen Kneads) and I know you can buy Clear Jel online, but you'll just have to make sure your liquid is hot when thickening. I also love using Ultra Set for homemade canned pie fillings, but that will be for another post.

So here's what you'll need:
-4 large chicken breasts (about 2 lbs.)
-3 cloves of garlic, pressed or minced
-1/2 c. white onion, chopped
-1/2 c. honey
-1/4 c. brown sugar
-2/3 c. soy sauce
-1/2 c. rice wine vinegar
-1/4 tsp. black pepper
-2 TBS freshly grated ginger (do not use powdered)
-1/4-1/3 c. Ultra Set or Clear Jel

To add right before thickening and serving:
-1/2 TBS freshly grated ginger
-2 TBS brown sugar
-2 TBS soy sauce
2 TBS rice wine vinegar
-optional: 1-2 tsp. lemongrass


Garnish:
-Green onions
-Sesame seeds (black and white mixed would look awesome)

1. Place chicken breasts in the bottom of crock pot. Whisk garlic, onion, honey, brown sugar, soy sauce, vinegar, pepper and ginger together. Pour over chicken. Cover crockpot.

2. Cook on high for 4 hours, or until chicken pulls apart easily. If you have the time and are home, cook on high for 2 hours and then turn down to warm for 4-5 hours. The "low and slow" method makes the chicken extra juicy and help prevent dry chicken.

3. Remove chicken from crockpot using a slotted spoon. Stir in the extra ginger, brown sugar, soy sauce and vinegar. Add lemongrass, if desired, for an extra layer of flavor. Stir in Ultra Set.

4. Serve with sticky rice and a side of steamed veggies. Slice or shred chicken. Top rice with teriyaki sauce. Place sliced chicken on top. Sprinkle with sesame seeds and green onions. Or you can shred chicken, combine with sauce and then top over rice.

Photo by Something Quite Domestic

I hope you enjoy this recipe. It's one that has been added to our regular rotation. Here's the printable recipe. 


Happy Cooking!

Chicken Divan

Chicken Divan
{www.somethingquitedomestic.blogspot.com}

When I was younger my Mom and another mom in the neighborhood held classes in the summer to teach us different domestic skills. My Mom would teach us about cooking and baking and we'd do a small version of a Home-Ec class each week. The other mom taught us about sewing and we worked on different sewing crafts. It was really fun to get together with some of my friends and attend the hands-on classes.

Throughout the summer we learned how to make a main dish, appetizer, salad, drink and dessert. Then at the end of summer we put it all together to make a complete meal. It was the Grand Finale! The end-of-summer meal was awesome. We spent the afternoon cooking and then served dinner to our parents. I remember it was a big event--we got to use my Mom's nice china, we served our drinks in goblet-style glasses, played classical Italian music in the background and my friend and I dressed up as waiters to serve the meal. Oh! Those were cherished times.

At that dinner we made one of my favorite dishes from my childhood, my Mom's broccoli chicken casserole. For some reason we made that dish frequently when having company over and it just evolved into being a favorite.

Chicken Divan is like broccoli chicken casserole, but with a grown-up, modern twist. This dish is rich and creamy, the chicken is super moist and the broccoli is perfectly tender. It's the best comfort food. The first time I made the sauce, I literally wanted to lick out my bowl. The sauce is the best part--so yummy that when I adapted this recipe, I doubled the sauce. I mean, honestly, how can a sauce go wrong when it has cream and butter? Julia Child would be proud.

This recipe is one of my favorites and I love serving it to company. It is not for the faint-of-heart because of how indulgent it is, so that's why I reserve it for special occasions or when I want to surprise my husband (or when broccoli goes on sale and I buy a bunch and need to use it before it spoils). This dish does take a little bit of time, but if you do all the prep work before you get cooking then it comes together relatively quickly. It's tastes like you've spent all day slaving away in the kitchen and people will be wondering how you are so domestically talented. Don't worry, this will be our little secret. :) And please pardon the lack of pictures-- I was majorly multi-tasking when making this dish to show you.

Here is what you need:
- 3 TBS of oil (I prefer olive or coconut), separated
-4 bunches of broccoli (about 1.5-2lbs), cut into bite-sized florets
-4 C low-sodium chicken broth, separated

-4 large boneless, skinless chicken breasts (about 2 lbs), cut in half horizontally (like cutting a roll to make a sandwich)
- 1/2 C. all-purpose flour
-salt and pepper to taste (I used about 1 TBS each), separated into little bowls

-1 medium onion, finely chopped
-2-3 cloves garlic, minced (or you can just use a garlic press)
-2 C heavy cream
-4 tsp Worcestershire sauce
-1/2 C dry sherry (optional)
-6 oz. grated Parmesan cheese (about 3 cups), (Good Parm cheese can be expensive, so I have used Asiago or Romano cheese and they all taste wonderful)
-6 large egg yolks
-3 TBS fresh lemon juice (I've also used Real Lemon concentrate when I'm in a pinch and it works fine)
-6 TBS unsalted butter at room temperature (you can used salted, but I prefer the taste of unsalted)
-1.5 C crushed corn flakes or good-quality bread crumbs

In a large skillet (I have also used a big soup pot when I'm making large quantities), heat 1 TBS of oil over med-high heat until it just begins to smoke. Add broccoli to skillet and cook it until it is spotty brown. This takes me about 2-3 minutes. Once broccoli is spotty brown, add 1/2 C of chicken broth and cover skillet with a lid. Steam the broccoli until just tender, about 3-4 minutes or so. Remove the lid from the skillet and finish cooking broccoli until most all of the liquid has evaporated. Line a bowl with a couple paper towels and transfer broccoli to the bowl. Cover broccoli with foil and set aside. Rinse and wipe out your skillet.

Next, season both sides of chicken breasts with salt and pepper. Place flour into a pan or shallow dish. Coat each chicken breast with flour. Take your skillet and heat the remaining 2 TBS of oil over med-high heat just until it begins to smoke. Cook each chicken breast until a golden-brown crust appears, which takes about 2 minutes per side. (Chicken will NOT be fully cooked. We'll finish cooking it later.) Transfer chicken breasts to a plate and set aside.

Take skillet off the heat and add onions. Cook until they barely get some color, about a minute or so. Add garlic and cook just until fragrant. Add the remaining 3 1/2 C of broth and cream and deglaze your pan (using your spoon to scrape off all of those tasty brown bits from the bottom of the pan). Return chicken breasts to the skillet and simmer over med-high heat until fully cooked, which takes about 10 minutes. Do not overcook the chicken--you want it moist and juicy. Transfer chicken to a clean place and continue simmering sauce until it has reduced to about 2 cups, about 15-20 minutes. Stir occasionally to ensure that the bottom doesn't scorch. Add Worcestershire sauce and dry sherry if wanted. Boil for 2-3 minutes and then turn heat down to medium. **Note: you do not have to add the sherry. It tastes great with or without it.

Turn on your broiler to high and adjust an oven rack to the middle. Stir in 2 c. of grated cheese to the skillet. Whisk the egg yolks and lemon juice together in a small bowl. Temper the egg yolks by adding 1/2 C of the hot sauce to the small bowl while whisking. Take skillet off the heat and whisk egg yolk mixture into the sauce in the skillet. Then whisk in butter.

Cut your chicken breasts into 1/2-inch slices and arrange in the bottom of a 9x13 casserole dish. Scatter broccoli over top of chicken and pour sauce over the broccoli and chicken. Sprinkle the broccoli with the remaining 1 cup of cheese, sprinkle cheese with corn flakes or bread crumbs and broil until golden brown, about 4 minutes. **When I've needed to keep this dish warm, instead of broiling it I have baked it uncovered at 350 degrees for about 15-20 minutes. Or I have broiled it and then kept in the oven at 170 degrees.

**Time saving tip: You can make extra or freeze a portion of this if a 9x13 pan is too big. Make the recipe to the point of adding corn flakes and broiling. Place food in a freezer-safe container, let the recipe cool to room temperature (if you freeze while warm it could develop a sour taste) and then freeze. When ready to use, reheat at 300 degrees for 40-45 minutes or until heated through. Then add corn flakes and broil the top for a few minutes until golden brown.

Serve and enjoy!

Makes my mouth water.
{www.somethingquitedomestic.blogspot.com}

Here is the printable recipe.

I hope you love it. It's one of my family's favorite dishes.