I am always so excited when I stumble upon a promising slow cooker recipe. This one started as just that. I found it on Pinterest and after a quick glance at the ingredient list I knew I’d tweak it a bit before serving it to my family. For starters, the original recipe called for Asian vinaigrette. I know there are many options available on the grocery store shelves, but they’re overloaded with sugar, and sometimes HFCS. Secondly, the original version used a packet of dry onion soup. I wasn’t pleased with the salt and unpronounceable ingredients in that, so I made my own. Also, the original recipe called for peas. I am NOT a fan of peas. I adjusted here and there and ended up with a final product that you can bet will become a part of our regular meal rotation. It really was delicious.
Slow Cooker Asian Chicken
4-6 boneless, skinless chicken breast halves
1/4 c dry chopped onion
2 t onion powder
1/4 t celery seed
1 c apricot preserves
1-2 c frozen edamame
3 c cooked whole wheat couscous
Asian vinaigrette (recipe below)
For Asian vinaigrette
1/2 c rice wine vinegar
1/4 c good olive oil
1/4 c peanut oil
1 T hoisin sauce
1 T honey
1-2 cloves minced garlic
a dash or two of sesame oil
Place cleaned chicken breast halves in a slow cooker. Sprinkle chopped onion, onion powder, celery seed and salt and pepper to taste over chicken. Drizzle Asian vinaigrette over chicken. Spread apricot preserves over chicken. Cook on low for six to eight hours.
When the chicken is done, use two forks to shred it. Let it remain in the sauce while you prepare the edamame according to package directions.
Serve the chicken over the couscous and edamame. Sprinkle with toasted almonds, if desired. We served this meal with green beans and sesame seeds that had been roasted in peanut oil.