Wednesday, January 4, 2012

Slow Cooker Teriyaki Chicken with Braised Red Cabbage

We had a great holiday this year. I'm so thankful for everything I have, especially my family and friends. It's not often enough that I slow down to think how good I have it and how lucky I am.

We were in Oregon this year at my brother's gorgeous home. You can see the unbelievable view from their house below. My parents were there and we had so much fun together cooking, laughing and eating. We never go hungry and always vow to come home and be good so we can lose the 2-3 pounds we gain. I am crazy in love with my niece and nephew and have so much fun with them. I think we all go through a few days of withdrawal after it's all over. 

It's sometimes hard to come home and get back into the swing of things. To remedy this I thought it seemed like a good time to bring out the slow cooker. Throw some meat in a pot with a little liquid and in a few hours a delicious dinner is ready. So nice! You smell dinner cooking and you suddenly remember that you don't have to worry about what's for dinner tonight. That's a good thing.

This dish obviously would be good with rice or potatoes, even polenta. But to save on carbs, I served it with braised red cabbage. I added the recipe below in case you want to try it. I also found this teriyaki sauce at Trader Joe's for only 5 carbs. Can't beat that!

Slow Cooker Teriyaki Chicken

1 pkg chicken cut up, legs, breasts, thighs, skin removed
4 tablespoons cornstarch
Salt and pepper
1 bottle Teriyaki sauce 
3 tablespoons grated ginger
3 cloves garlic, minced
3 tablespoons honey
6 green onions, sliced
1/2 cup sliced almonds

Heat a large skillet over high heat. Salt and pepper each piece of chicken. Then dredge each piece of chicken in cornstarch and pat excess off. Place in hot skillet and brown on each side.

In a slow cooker or dutch oven, add teriyaki sauce, honey, garlic, ginger and mix well. Add browned chicken. Cook on low for 5 hours or high for 3 hours. 

Serve with brown or white rice and garnish with green onion and slivered almonds. Serves 6.

Tip: If you're doing this in the oven, low is around 200 degrees and high is 300 degrees. Just make sure your chicken reaches 165 degrees before you eat it if your not sure. The chicken should fall off the bone though after cooking for 3-5 hours.

Adapted from Rachel Ray

Braised Red Cabbage
1 head of red cabbage, sliced finely
2 tablespoon safflower oil
4 tablespoons butter
1 cup chicken stock
4 tablespoons soy sauce
2 tablespoon white vinegar
Salt and pepper

In large saute pan over medium heat, add oil and butter. When hot add cabbage. Add salt and pepper and stir to combine. Let cook for about 5 minutes on medium and then turn down the heat to medium/low. Add chicken stock, soy sauce and let cook for about 20 minutes, stirring often. When almost done, add vinegar and check for seasoning. The cabbage is ready when the liquid is gone, the cabbage is soft and wilted and slightly glazed. Serves 4.


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