Brian has to have his hand looked at by the doctor this week so it looks like it will be up to me to do some cooking around here for a few days. That used to mean pizza or whatever else I could get delivered, but this year we really made a lot of changes to our daily diet and there aren’t many things on a takeout menu that anyone in our house would even want … and with a gluten allergy I can’t eat most of it anyway. So I decided to turn to my old friend the Crockpot to help me out with some cooking.
I need a recipe to follow when I’m cooking dinner or I’ll just make a mess and it certainly won’t taste very good. Brian can just whip an idea out of thin air and put together his own recipe creation, I need something written down with measurements and directions and temperatures. I wanted to do something different than my usual pot roast in the Crockpot so I paid a visit to HillbillyHousewife.com and started browsing the Crockpot recipes.
I settled upon making Tangy Crockpot Chicken from Susanne’s recipe collection, but I have to make a few adjustments to keep it gluten free. You can see the original recipe here, what follows here is the recipe that I used and how I cooked the meal.
What I used:
- 1 bag (pound) baby carrots
- 1 medium red pepper, cut into thin strips
- 1 medium onion, sliced and broken apart
- 6 boneless skinless chicken thighs (you can use breast meat if you prefer, but thighs are cheaper and we actually prefer the flavors)
- 1 can 20 oz. can pineapple chunks or tidbits
- 1/3 cup packed brown sugar
- 1 to 3 tablespoons teriyaki sauce (label check! When buying this I realized that one brand had 50 calories and 8g sugar per serving compared to the one I bought with 15 calories and 2g sugar per serving, huge difference!)
- chicken stock (if you’re gluten free, check the label as many stocks and broths contain wheat)
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- hot cooked rice
In a slow cooker, layer carrots, pepper and onion. Add a splash of chicken stock. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Whisk together brown sugar, teriyaki sauce, a splash of stock, salt, ginger, and garlic to pineapple juice; pour over everything. Cover and cook on low for 8-9 hours. Serve over your favorite rice. (I cooked up some Jasmine rice in the rice cooker just before we were ready to eat.)
Okay, so I made a lot of changes to the original recipe. I replaced soy sauce with teriyaki sauce because soy sauce contains wheat and I wanted dinner to be gluten free. I replaced the green pepper with red pepper just because we prefer it. I used a large onion instead of a medium onion because I like onions. I replaced the garlic powder in the original recipe with minced garlic because that’s what I had on hand. I also didn’t thicken the sauce at the end with corn starch because it just didn’t seem necessary, unless you want more of a gravy like sauce, but I was happy with broth to drizzle on the rice. I replaced the chicken bullion with chicken stock, again because that’s what I had on hand.
I hope you enjoyed my post today, Brian will be back soon.
Until then, enjoy your time in the kitchen!