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Five Flavor Chicken
3 pounds chicken breast halves without skin
1 1/4 inch fresh ginger root, peeled and finely chopped
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch
Combine ginger, garlic, soy sauce, honey, and sherry in a small bowl.
Dip chicken pieces into sauce; place chicken pieces in crock pot; pour remaining sauce over all.
Cover and cook on LOW for about 6 hours.
Remove chicken to warm serving dish.
Pour juices into a skillet.
Blend cornstarch with a little of the cooled sauce, then whisk into skillet.
Cook over low heat until thickened.
Pour a little sauce over chicken and pass remainder.
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