Day 25.
Woah. You know how sometimes you make something and it's just so crazy good you wish you didn't decide to cook something different in the crockpot every day for the whole year just so you could eat this one meal every day instead?
Maybe that's just me.
This is one yummy dish, courtesy of my new pal Lynn, who doesn't have a blog. But she did try my CrockPot Cavy Dish.
this is a joke. a very funny joke. save your hate mail.
My gluten-free buddies will attest to how much you miss Chinese Food when you go gluten-free. Pretty much the whole menu is contaminated with gluten--but this dish completely satisfied my family's cravings.
My gluten-free buddies will attest to how much you miss Chinese Food when you go gluten-free. Pretty much the whole menu is contaminated with gluten--but this dish completely satisfied my family's cravings.
The Ingredients:
4 boneless, skinless chicken breast pieces or equivalent
1/2 cup flour (I used Pamela's baking mix because we are gf)
1 tablespoon kosher salt
6 ounces(1/2 can) frozen lemonade concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
-->olive oil for browning chicken
updated 9/20/09: I've heard from a few readers that 1 tablespoon of salt is too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt. Adjust accordingly.
updated 9/20/09: I've heard from a few readers that 1 tablespoon of salt is too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt. Adjust accordingly.
The Directions:
--cut chicken into strips or largish chunks
--dredge in flour and salt, shake off excess
--brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)
--place into crockpot -- a 4-quart is probably the best size or put a piece of corningware or pyrex into a large slow cooker so your chicken doesn't get lost in such a big pot.
--mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces
--cover and cook on high for 4 hours, low for 6-8
Serve over rice, drizzle with remaining sauce.
This tastes amazing all on it's own, but next time I might add a bit of red pepper flakes to the grown-up portions for a bit of a kick.
Thank you, Lynn!
I love saving money by skipping the drive through and making Take Out at home! Here's a few more other Take Out Fake Out ideas for you.
General Tso's Chicken
The Most Simple Thai Beef Recipe
Orange Beef
Fried Rice
Chicken Chow Mein
Mongolian Beef
