Thursday, September 4, 2008

Crockpot Bourbon Chicken

After many raves and reviews of how great this recipe was I finally got around to picking up some chicken legs and decided to give it a try. I didn't really prepare for this recipe well other than getting the chicken. I actually barely looked at it before putting it on our schedule and I should have known better. So last night when I threw it all in the crockpot, well I didn't have all the ingredients. Oh well here's how it went I combined version 1 and version 2 ingredients based on what and what quantities I had on hand....

Menu: Bourbon Chicken over rice, steamed broccoli

Crack on Rice (aka Bourbon Chicken)

Version 1 Ingredients:
2 lbs boneless chicken breasts cut into bite-size pieces (I used chicken legs instead)
1 tablespoon cornstarch
1 garlic clove crushed
2 tablespoons ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar

Version 2 Ingredients:
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce

2 1/2 tablespoons brown sugar
1 small hot chili pepper, slit open, seeds removed (I used dried)

Set the crockpot on low between 4 to 6 hours.

Dump everything in the crockpot and walk away. I ended up adding a 2nd tbsp of cornstarch since the sauce wasn't getting thick enough.

So now it's all ready for dinner tonight and all I have to do is fix a few servings of white rice (or brown) and pop a steamer bag of broccoli in the microwave and we're ready to go. I can't wait!


Anonymous said...

Where's the bourbon???

Anonymous said...

Hey WE named this chicken
"CRACK" several years ago.
It's so addicting we are not allowed to eat it during office hours!

Katie said...

FYI, this isn't bourbon chicken - this is Japanese Mum's chicken :) And, hey, that's my kitchen! LOL