There are some recipes that attract your attention immediately … and this is one of them!
I first saw this recipe on FB as a video ( see here ) and loved the simplicity of it … I also love using my slow cooker and knew that before too long I would be bringing it out of “hibernation” with the cooler weather fast approaching.
After trying the recipe as written the first time, I decided I wanted to cook more chicken then suggested as I am always wanting leftovers, and I prefer chicken cooked in the slow cooker without skin and bone.
Remove the chicken from the fridge 30 minutes before cooking to take the chill of it, then fold into the sauce before popping it into the slow cooker … nothing could be easier!
You will need to use a large slow cooker for this recipe.
There are a variety of options for serving the chicken, and the picture shows the chicken being served over cauliflower puree ( see here ) and a lovely fresh salad. Totally delicious!
Leftover chicken can be refrigerated in the sauce which will set like a jelly. When using the chicken the next day remove from the jelly, slice what you need and use in wraps, sandwiches, or as a topping for Green Chickpea and Israel Cous Cous Curry ( see here ) which is what we did for the following night’s dinner. The “jelly” melts quickly into a sauce again, so I poured that over the chicken sitting on top of the cous cous and it was delicious. Leftover sauce can also be stirred through any kind of grain, or added to soups, etc. Please don’t throw it away as it is too yummy to do that.
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- The large size crock pot to use
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- Chicken added to sauce to coat …
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- … and placed into crock pot
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- Finished cooking on low for 6 hours …
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- … and thighs separated with two spoons so that they are covered in the sauce … resting for 30 minutes whilst other accompaniments are prepared
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- Finishing off the cauliflower puree (one option for serving)
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- Dish plated with cauliflower puree, topped with chicken and sauce, and fresh salad on the side
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- Close of up a thigh … so juicy and tender
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- Next day consider serving leftover chicken on top of Green Chickpea and Israel Cous Cous Curry (pic is from original post)
Dish plated with cauliflower puree, topped with chicken and sauce, and fresh salad on the side
Remove the chicken from the fridge 30 minutes before cooking to take the chill of it, then fold into the sauce before popping it into the slow cooker … nothing could be easier!
You will need to use a large slow cooker for this recipe.
There are a variety of options for serving the chicken, and the picture shows the chicken being served over cauliflower puree (see main post for link) and a lovely fresh salad. Totally delicious!
Leftover chicken can be refrigerated in the sauce which will set like a jelly. When using the chicken the next day, remove from the jelly, slice what you need and use in wraps, sandwiches, or as a topping for Green Chickpea and Israel Cous Cous Curry (see main post for link) which is what we did for the following night’s dinner. The “jelly” melts quickly into a sauce again, so I poured that over the chicken sitting on top of the cous cous and it was delicious. Leftover sauce can also be stirred through any kind of grain, or added to soups, etc. Please don’t throw it away as it is too yummy to do that.
- 4 cloves garlic, crushed (I used a garlic crusher)
- ½ cup (130g) soy sauce / or tamari for GF
- ½ cup (170g) honey
- 2 tsp dried basil
- ½ tsp chili flakes (or more to taste)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2kg chicken thighs, skinless and boneless
- Steamed rice, cous cous, or for low carb option cauliflower puree
- Baby spinach leaves with avocado, thinly sliced cucumbers, radish, and sliced spring onions
- Fresh coriander, chopped, to sprinkle over chicken
- Crush the garlic and place into a large mixing bowl big enough to fit in chicken
- Add the soy sauce or tamari, honey, dried basil, chili flakes, salt and pepper … mix together
- Add in chicken and stir through so that all pieces are covered in the sauce
- Place chicken piece by piece into slow cooker, spreading out each piece as you go so that they are flat (and not just clumped together)
- Pour over the rest of the sauce from the bowl and place lid into position
- Turn on slow cooker to low and leave for 6 hours (I know you can cook this quicker on “high”, but I believe the “low” temperature gives a much more succulent finish to the chicken)
- If you are planning to serve cauliflower puree with the chicken, then get the cauliflower florets ready and into the Veroma to cook later when the chicken is resting
- After 6 hours, turn off slow cooker and remove the crock bowl (I put it onto a timber chopping board on my bench), gently separate the thighs with two spoons (don’t tear the meat … just separate the thighs so that they are surrounded by the sauce), and allow chicken to rest for 30 minutes … this will give you time to get your other accompaniments ready
- If you are serving cauliflower puree, this is when you cook it as it takes less than 30 minutes to prepare, place into Thermoserver when finished for ease of serving, and giving you time to clean your Thermomix before dinner
- Serve with chicken pieces, cut in half if desired, sprinkled with freshly chopped coriander and accompaniments of choice
Hi Gina, would really like to make this today, it looks divine. Can I halve the recipe? Would I need to reduce the cooking time?
If I only use 1 kilo of chicken would you halve the sauce ingredients too? Thank you
Hello Donna … thanks for touching base. Donna, to be honest I haven’t halved the recipe myself so I am taking a guess here, but I feel sure I am putting you on the right track (fingers crossed). You will find that the chicken does reduce a little whilst cooked so just keep that in mind when thinking of how many people you are serving. It also freezes really well when kept in the juice (which becomes jelly when cold) so that is another option if you decide to do the whole amount.
In terms of reducing to 1kg, I would also halve the sauce ingredients and use a smaller slow cooker (I used a large one and I know there are two sizes as I have both). If you only have one a large slow cooker then I feel you will definitely need to reduce the cooking time as the chicken will be flatter in the cooker so it will heat through much quicker so I am guessing here but I would suggest check at 4 hours … if you then feel it needs more (it should pull apart quite easily) then add another 30 minutes. If you have a small slow cooker then I would stick with the six hours but check it at 5 hours just to make sure all is okay.
Please let me know how it goes as it is great to get this sort of feedback for others … good luck Donna … hope you like the dish xo
Hi Gina, thank you so much for replying!! I decided to go with the 1 kg of chicken so when I read your reply much later in the day it was just in time to check it at 5 hours…perfect! The chicken did shrink so would probably go with the 2 kg’s next time for left overs, I was feeding 4. I didn’t halve the sauce but probably will next time as there was plenty and it was quite rich. So, 1 kg halve the sauce, 2 kg’s leave as is. I did the cauliflower puree, beautiful. Thank you. I have you’re chocolate caramel slice in the freezer for dessert and you’re Quinoa Porridge on the menu for tomorrow. THANK YOU
Donna … thank you so much for letting me know how you went … that all sounds terrific … in terms of the sauce here is another tip … as there is a bit and it is so delicious, I have also used it with noodles, spinach and leftover chicken as a Asian style soup! Amazing! I love using up leftovers like this and the family absolutely loved it. So glad you are enjoying some of the other recipes too … they are all the sorts of things that I like so it is wonderful when I find like-minded people … enjoy! xo