Okay, here’s part of my Sunday schedule…woke up, got ready, did grocery, rushed home, put chicken and sauce in slow cooker (Keith put away the rest of the grocery…thank goodness), stuffed my face with a quick lunch (not pretty), rushed to work, came home, ate yummy chicken. :D So, let’s have a big round of applause for all the simple but satisfying and utterly delicious dishes including this one. Enjoy!
3 pounds boneless skinless chicken thighs (I use frozen without thawing)
½ cup black bean garlic sauce
¼ cup water
For easier clean-up, lightly oil the inside of the slow cooker. Place chicken in the slow cooker. In a small bowl, stir together the sauce and water and pour the mixture on top of the chicken. Cover and cook until chicken is tender. If using fresh chicken, that will take 4 to 6 hours on low. Since I use frozen chicken, I set the slow cooker for 3 hours on high and then 2 hours on low for a total of 5 hours. Of course, you can keep it on low the whole time for frozen chicken as well…it’ll just take longer than 5 hours. (I read somewhere…I think it’s in America’s Test Kitchen Slow Cooker Revolution cookbook that chicken should only be cooked on low in a slow cooker to prevent the meat from drying out, which is why I don’t keep the setting on high the whole time). Transfer the chicken to a dish and skim the fat off the top of the gravy left behind in the slow cooker. Ladle the gravy all over the chicken and rice (assuming you’re eating the chicken with rice). :)