Slow Cooker Pantry Chicken

At the beginning of this “pandemic pause” like most people, I stocked up on whatever groceries I could find. Thus filling my pantry shelves and freezer with an assortment of proteins and packaged goods. Personally, it’s taken me several months to finally feel calm enough to stop stocking and start cooking from my precious stash of supplies.

So this morning I reorganized my freezer and found some chicken drumsticks. Moving on to my refrigerator and pantry cabinet I located enough sauces and other ingredients that brought to mind an easy recipe I could do in my slow cooker. Perfect, since it is so hot here I couldn’t bear the thought of firing up the grill and by no means turning on my oven.

I love being inspired by ingredients and cleaning out my refrigerator. This recipe accomplishes both. It’s also one of those recipes you should use as a guide. Feel free to add or subtract ingredients or amounts to your taste. It pairs well with some plain white rice or a side of cold sesame noodles.

I love being inspired by what I can find in my kitchen.
These days it's a real bonus not to make a trip to the market.

Pro tip: microwave your limes for a few seconds and roll on the cutting board before juicing for maximum yield.

I always have a crazy assortment of sauces hiding in the back of my refrigerator. I love finding a good use for them.

I like to place my resealable bags in a bowl before refrigerating. You never know when they may or may not leak.

Slow Cooker Pantry Chicken

Ingredients:

1/2c soy sauce

1/2c chicken broth (fresh, frozen or even a bouillon cube works!)

1/4c sweet chili sauce

1tbsp sriracha (more or less to taste)

2 tbsp brown sugar

1 lime, juiced 

1 tbsp grated fresh ginger

3 cloves garlic, minced

1 bunch scallions, chopped (green and white parts) 

4-5lbs bone-in chicken pieces (I think dark meat works best-drumsticks or thighs)

chopped cilantro-for serving

more scallions, chopped and reserved for serving

Directions:

1. In a large bowl, whisk together all ingredients except chicken, cilantro and reserved chopped scallions. Pour into a large resealable bag.

2. Place chicken pieces in the bag. Seal and refrigerate for at least an hour or overnight.

3. After marinating, pour the contents of the bag into your slow cooker. Cook on low for 5 hours or on high for 3 hours. (Cooking times may vary with different slow cookers.)

4. Serve topped with a scattering of chopped cilantro and scallions.

*Option-after cooking, place chicken pieces on a foil-lined rimmed baking sheet, lightly coated with non-stick spray. Broil for a few minutes or just until chicken is browned and crisp.

**Option 2-add some freshly grated lime zest atop the finished dish for a bright, citrusy layer of flavor.

Enjoy!