This chicken is delicious! The flavors of all the ingredients combined together is wonderful. The flavor reminded my husband and I of the flavors you get at P.F. Changs. I loved this chicken and served it over rice. Leftovers were also great! Check out Kelly’s blog at Just a Taste for some mouth-watering pictures.
Slow Cooker Honey Garlic Chicken
3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
Place the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes. Pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl and cover with tin foil.
In a small bowl, whisk together the cornstarch with 3 T of cold water to make a slurry.
Strain the liquids from the slow cooker into a small saucepan over medium-high heat. Whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour enough sauce over the chicken to cover nicely, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.
Recipe from Just A Taste
This dough takes a couple days, but is really worth it and comes together very quickly, as far as hands-on time. You have to let it set for 18 hours after you combine the ingredients for the dough so start the day before you want to make the pizza. The dough was soft and chewy. I used the recipe on Baking Steel with the basil & garlic topping, which was great, but I look forward to trying other dry herb mixtures and also normal pizza toppings.
Lahey Pizza Dough (makes 3 pizzas)
1 lb flour
2 tsp fine sea salt
1/4 tsp active dry yeast
1 1/2 cups water
Whisk flour, salt and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1 1/2 cups water; stir until well incorporated. Mix dough gently with your hands to form a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours, give or take.
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 3 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill or use immediately. See below for the topping and cooking instructions I used.
Naked Pizza with Basil & Garlic
1 round pizza dough (Lahey Dough recipe below)
2 small cloves garlic
1 cup of loosely packed basil leaves
crushed red pepper flakes to taste
2 to 3 tablespoons of olive oil
2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano
sea salt for finishing
Place a metal pizza pan in the oven and preheat your oven to 425.
About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a piece of parchment dusted with flour.
Make the basil-garlic sauce: mince garlic with a pinch of salt. Stack basil leaves, roll them into a coil, and cut into thin slices. Then mince the basil slices with the garlic. Transfer mixture to a small bowl. Season with a pinch of crushed red pepper flakes, 2 tablespoons of the olive oil (or enough so that the basil is just submerged) and the cheese. Stir.
Gently stretch your pizza round into a circle, roughly 11 inches in diameter. Drizzle lightly with olive oil.
Take your hot pan out of the oven and pull the parchment carefully onto the pan. Bake until dough is blistered and lightly golden, about 8-12 minutes. Transfer to a cutting board. Brush with basil-garlic mixture. Sprinkle with sea salt. Cut and serve immediately.
Recipe from Baking Steel Blog