Slow Cooker Sticky Chicken Recipe

Slow Cooker Sticky Chicken Recipe. Overall, it was delicious. I served it with white rice flavoured with a little lemon juice.

INGREDIENTS:

5 Chicken fillets
4 tbsp. Cornflour
2 tbsp. Chilli powder
Salt & pepper
Small onion sliced. (On reflection, I didn’t quite like the taste to the dish with the onion. I would leave this out next time.)
3 garlic gloves, minced. ( 2 is plenty 😫🤗)
3 tbsp. honey (I added a forth)
1 tsp. mustard powder
5 tbsp. reduced salt soy sauce
1 or 2 tbsp. soft dark brown sugar ( I would use light brown sugar next time as the final dish was a little dark in colour)
3 tbsp. fresh orange juice
1 red/orange chilli (thinly sliced)
2 tbsp white wine vinegar
1 tsp chilli flakes

Let’s see how to cook Slow Cooker Sticky Chicken Recipe

Directions:

• In a bowl add the cornflour, chilli powder, mustard powder and the salt & pepper.

• Cut the chicken into bite sized pieces and toss into the cornflour mixture. Do this in batches to better coat the chicken.

• Heat up a pan to medium heat with a little olive oil and just slightly fry the chicken until you see a golden coating but don’t cook completely! Also do this in batches. So you can keep an eye on them and turn each piece after 1 min.

• At this stage I fried of just onions in the same pan. Although as I mention I didn’t like the onion taste in the final dish. I would leave it out next time. Though optional to the dish as it does give it a nice texture.

• Transfer the chicken over to the slow cooker and add all of the remaining ingredients. Stir and set to high for 2 hours Or low for 3 hours. Keep a watch on it though as you’re not working with very much liquid so it could easily catch. When it drys up round the inside of the slow cooker don’t be tempted to scrape it off and put it back into the dish. With the honey and sugar content it would leave a burnt taste as it caramelises and burns to the sides as the dish cooks and reduces down.

• Depending on what slow cooker you are using it may cook quicker. Adjust the setting to low if the sauce is reducing too quickly.

• I used white rice and cooked it on the hob as per instructions on the packet. Once ready I drained it, squeezed the juice of one lemon into the rice and fluffed it up with a fork.

Sliced spring onions sprinkled on top.

Thanks guys! Enjoy.

****By Ursula Mary****