Slow Cooker Asian Chicken Broccoli Bowls

By á-29897

(Makes 4-6 servings, depending on what else you serve it with. Recipe created by Kalyn and Kara, after quite a few experiments that weren't quite the one!)


Equipment:

I would use a 3 to 4 Quart Slow Cooker for this recipe.

Ingredients

• Ingredients:
• 2 pounds boneless, skinless chicken breasts (4-6 chicken breasts)
• 6-8 cups cut up broccoli florets
• sesame seeds, for garnish
• Sriracha Sauce for serving, optional
• Sauce Ingredients:
• 3/4 cup sugar-free apricot preserves (or use no-sugar-added apricot preserves if you don't want artificial sweetener)
• 3 T soy sauce (gluten-free if needed)
• 2 tsp. sesame oil
• 1 T Chili Garlic Sauce (more or less to taste)
• 1 tsp. garlic powder
• 1 tsp. ginger puree (from a jar; sold near the produce in most stores and also called ground ginger)
• 3 T Tamarind Sauce (or use more apricot preserves if you don't want to buy Tamarind
• 1 T granulated Stevia
• 1 T brown sugar (or use another tablespoon of Stevia if you prefer)

Details

Adapted from kalynsprintablerecipes.blogspot.com

Preparation

Step 1

Trim fat and any undesirable parts from the chicken breasts and cut into largish bite-sized pieces. Spray slow cooker with non-stick spray and put the chicken into the slow cooker.

Whisk together the apricot preserves, soy sauce, sesame oil, Chile Garlic Sauce, garlic powder, ginger puree, Tamarind sauce (or more apricot preserves), Stevia, and brown sugar (or more Stevia.) Pour the sauce over the chicken and stir so all the chicken pieces are coated with sauce. Cook on HIGH for about 2 1/2 hours, or until the chicken is done.

Don't be alarmed if the dish looks rather unappealing when it's first finished cooked, because there will be some bits of cooked protein floating in the sauce. Drain chicken in a colander, catching the sauce. (I strained the sauce again with a fine strainer.)

Put the chicken back into the slow cooker and turn to low to keep it warm. Simmer the sauce over low heat until it's as reduced and thickened as you'd like, about 20 minutes. Pour thickened sauce back into the slow cooker and VERY GENTLY stir so the chicken is coated with the sauce. (If you stir too vigorously the chicken will shred apart.)

When the sauce is nearly thickened, steam or microwave the broccoli until it's as crisp as you prefer. (We put the broccoli in an 8-cup glass measuring cup and microwaved on high for a little over a minute.)

Divide the broccoli among bowls and top each with some of the chicken and sauce. Garnish with sesame seeds and serve Sriracha on the side for people who want to add a little more heat.