So, as I’m sure you all know by now we are in the thick of travel baseball season and that means a lot of random week night games in a lot of random towns and a lot of arriving home later at night than generally preferred.
A few weeks ago we had a weeknight away game in a town that I actually didn’t even really knew existed. We carpooled home tired, dusty, and hungry. Earlier in the day I had flung some chicken thighs in the slow cooker with some go to ingredients (think ginger, soy sauce, brown sugar, chili sauce), switched the knob to low and called it a day. When we tumbled into the mudroom that late night covered in bags and empty water bottles and sweatshirts I can’t even begin to tell you what the smell did to us.
It was like a seriously warm hug welcoming us home. Huge exhale.
We peeled off the dusty clothes and slid into pajamas on the couch with deep bowls of this over Trader Joes zapped brown rice and we ate. It was the kind of meal where no one was really talking because we were so hungry and simply put, these chicken thighs just hit. the. spot.
A serious glass of pinot noir on the side didn’t hurt mom and dad either. Come on, rush hour traffic with a bunch of boys in the back seat? Wine my friend. You’re answer is wine.
- 1.5 lbs. boneless skinless chicken thighs
- 1.5 lbs. boneless skinless chicken breast (you can use all thighs, but, I like the mix!)
- 1/3 cup low sodium soy sauce
- 1 TBS brown sugar
- 1/4 cup Asian garlic chili paste
- 2 garlic cloves, minced
- 1 TBS fresh ginger, minced
- Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the slow cooker. Add the chicken and stir to coat the chicken completely.
- Cook on low for 4 hours or until chicken is fully cooked. Shred using two forks.
- Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss chicken in this sauce or drizzle on top.
- You can serve this over brown rice with cilantro on top (yum). Or make it carb free by rolling up in butter lettuce as wraps (which mom loves to do!).
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I love the simplicity of this recipe! We are (unfortunately) still in the weird part of sprummer (spring/summer!) and some days you just want a little warm meal!!
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