So many recipes, so little time. There are many ways to make chicken in a crockpot, the options are virtually endless. I want to get back to experimenting again with my crockpot now that Fall, and soon to be Winter, are upon us. Not to mention all the evening activities that have us rushing out the door and shoving a sammy down our throats, once work is done for the day. Slowcooker meals are perfect for busy nights. Hearty and healthy they can even become 2 meals in one. This dish is currently smelling up my house with flavours of comfort food, driving both me and the cats nutty. I can’t wait to dish this up this evening with a side of rice and a robust glass of wine.
I always brown my chicken before I put it into the slowcooker. I recommend you do the same. Browning imparts bits of goodness and flavour into the chicken that you won’t get if you just drop it raw into the crockpot dish.
If there are leftovers (and I say if because it’s so yummy you may have to fight for the last bits), remove the chicken meat from the bones and use the next day to make soup, quesadillas, chicken salad or a sandwich. This is your two meals (or more) in one.
My mom first introduced me to a bok choy salad in the 90’s. I loved it back in my single Vancouver days and so this became a one dish meal for me on many occasions. Happy to share the wealth, I also introduced it to my husband. As it turns out, he loves it as much as I do…in fact scrapping for the last bowl full of this salad when it comes to the table, is common.
I keep the salad for this meal simple. Bok Choy, vinegar, olive oil, salt and pepper. The flavours combine so nicely with the chicken, broth and rice. It’s definitely a keeper. Slice or rip up some crusty bread to dip in the broth. And you to will be hooked.
- 2-3 lbs chicken pieces (we had 5 bone in thighs & 5 drumsticks)
- ⅔ cup chicken stock
- ½ tsp sesame oil
- 2 tbsp soy sauce
- 1 tsp 5 spice powder + more
- 1 tbsp oyster sauce
- 3 green onions, chopped
- 2 stalks celery, chopped with leaves
- 1 can (398 ml) whole young corn
- canola oil
- salt and pepper
- Pour some oil into a pan and turn to medium high. Season chicken pieces with salt, pepper and a sprinkle of 5 spice powder on both sides. Brown chicken on both sides and remove to slowcooker.
- Toss chopped celery and green onion into slowcooker on top of chicken.
- In a bowl whisk together chicken stock, sesame oil, soy sauce, 1 tsp 5 spice powder and oyster sauce. Pour over slowcooker ingredients.
- Turn on low and let cook 6-8 hours, or high for 3-5 hours.
- The last hour of cooking add your whole young corn and nestle it in around the chicken pieces.
- Remove chicken pieces from broth and serve with rice, egg noodles or cheesy mashed potatoes. Ladle on some of your delicious broth and add a little of your bok choy salad on the top before serving.