Being unemployed means I have more time on my hands – that’s the good news. Having Hubby commuting 120 miles a day for his new job – that’s the bad news. While I have the time to prepare wonderful meals, getting supper on the table shortly after his arrival home has created a bit of a challenge. Slow-Cooker to the rescue! The beauty of crock pot cooking is that you can cook things a little longer then planned without having a complete disaster on your hands.
Needless to say, with the career relocation, we are in the process of sorting, packing and hitting the road. This also posses a few challenges in the cooking department. We aren’t creating scrupulous meals and then running off to the market with list in hand to buy whatever is needed. Meal-planning is now done in a reverse – peering into the fridge, freezer and pantry to see what we have that can come together for a meal. Rather than whim-shopping, we need to use what is here. I’d like the fridge, freezer and pantries (both inside and out) empty as much as possible.
At the same time, we really can’t pack up all the pots, pans and every day things just yet. For one thing, we haven’t found a place to live – and until we do, I don’t know what’s coming, what’s going to be donated and what might be part of a big “moving sale”. Another dilemma is that I am the Queen of Kitchen Hoarders – I have so much stuff – a garage full, a den full, a kitchen full. We are bursting at the seams with kitchen and cooking related items. In wine glasses alone, I have enough to open a bar! There are enough platters to supply a full-time catering company. And don’t even get me started on serving spoons – I have a thing for serving spoons. (Maybe I should get some help).
Anyhow, here’s an awesome Asian inspired supper that I cooked up recently. The whole kitchen took on a sweet soy scent – and the longer the pot simmered, the thicker and more delicious the sauce became.
Slow-Cooker Asian Inspired Orange-Walnut Chicken
1 1/2 Cup Chicken Broth
1/4 Cup Teriyaki glaze
3 Garlic Cloves, minced
3/4 Cup Orange Marmalade
4 green onions, sliced (more for garnish if desired)
2 Tablespoons cornstarch
3 Tablespoons Soy Sauce
4 bone-in chicken thighs, skin removed
2 Boneless Chicken Breasts, cut in half
1/2 Cup walnut pieces
2 Cups Cooked regular long-grain white rice, prepared according to directions
Stir the broth, teriyaki sauce, garlic, marmalade, green onions, cornstarch and soy sauce in a 6-quart slow cooker.
Cut chicken breasts in half width-wise so that the breasts are about the same size as the thighs.
Remove skin from thighs, leaving bone in place.
Add the chicken to the crock pot and turn to coat in the sauce.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through. Every few hours, turn the chicken so that the sauce soaks in evenly. (This step is optional, but it did give the chicken pieces a nice, even color).
During the last 45 minutes or so (depending upon method for rice), cook rice.
While rice is cooking, sprinkle about 1/4 cup of the walnuts into the crock pot and continue to simmer.
Place cooked rice on a large serving platter.
With a slotted spoon, remove chicken from crock pot and nestle nicely over rice bed. Ladle some of the sauce from the crock pot over the chicken.
Pour remaining sauce into a bowl or gravy boat to pass table-side.
Just before serving, garnish with more green onions if desired.