As I sit here, trying desperately to come up with a Next Food Network Star style story behind the dish I find myself coming face-to-face with writer’s block.
I don’t have any personal connection behind this dish. And it has all of the usual selling points: Slow Cooker, Chinese food, Barbecue, chicken. Easy, fast, delicious. Wait? Chinese food and barbecue in the same dish? Absolutely!
Hoisin sauce is used in China in a similar manner that Americans use ketchup or barbecue sauce, and by shredding the chicken you get the same versatility you get with pulled pork barbecue. You can turn this slow cooker meal into lettuce wraps like the original recipe, serve it atop steamed brown rice like I did, or even make it into a sandwich.
Slow Cooker Hoisin Chicken
- 1 onion, sliced
- 1/2 bell pepper, sliced
- 2 boneless, skinless chicken breasts
- 1 jar (8.5 oz) hoisin sauce
- 2 tbsp soy sauce
- 3 tbsp water
- 2 tbsp grated fresh ginger
- 1/2 tbsp minced garlic
- 2 scallions, chopped
- Place sliced onions and peppers in bottom of slow cooker. Season chicken with S+P and place on top of vegetables.
- In a small bowl whisk together hoisin, soy, water, ginger, and garlic. Pour over chicken.
- Cook on low 5-7 hours.
- Shred chicken and return to sauce.
- Serve with steamed rice. Garnish with scallions.
*This recipe is adapted from Rebecca at http://whoneedsacape.com/2014/05/crock-pot-chicken-lettuce-wraps/ *
Disclaimer: This post contains affiliate links.