Tangy Red Onion Slow-Cooker Chicken Thighs10:35 AM
It's so cold here in Nebraska! Our 30-degree days are turning into 10-degree nights, which are perfect for simmering a big pot of something in the slow cooker! I adapted a quick version of Teriyaki Chicken for this dish, made tangy and sweet (but not too sweet) from the addition of strawberry jam. It was gobbled down quickly by the family, and freed me up to clean my kitchen!
You'll need (for 6-8 servings):
- 6-8 chicken thighs (skin removed, but you can leave in the bones)
- 1 red onion, sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/8 cup strawberry jam
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger
- 1 shake red pepper flakes
Mix all the ingredients except for the chicken thighs and onions in a bowl. Place the thighs and onions in the bottom of a slow cooker and pour the sauce mixture over. Cook on low for 6-8 hours, or -- if you are short on time -- cook on high for 4 hours. Let the edges of the chicken get brown (as in the photos above), but not burnt.
Pull the chicken out, piece by piece and remove the bones before serving.
I like to cook up a big batch of Ramen noodles without the flavor packet and add them (drained) to the juice in the slow cooker. Let them sit about 5 minutes so they soak up the flavor. Serve the noodles with the chicken on top!
Have extra time and want more flavor? Put the chicken in a Tupperware container with the sauce poured over them. Keep them in the fridge over night before cooking in the slow cooker!
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