- 1/4 cup gluten-free tamari, such as San-J
- 1/4 cup grated fresh ginger
- 1 Tbsp. brown sugar
- 1 Tbsp. minced garlic
- 2 tsp. toasted sesame oil
- 1 tsp kosher salt
- 1 tsp. rice wine vinegar
- 1 (6-7 lb.) whole chicken
- Add all of the ingredients, except for the chicken, to the slow cooker crock and whisk to combine.
- Remove the skin from the bird and discard. Add the chicken to the crock, spin it around a few times until it is coated with the seasonings. I like to remove the skin in this recipe because it makes it easier to skim the sauce in the end and it really allows the flavorings to permeate the chicken.
- When the chicken is evenly coated, cover and cook 8 hours on LOW or 4 hours on HIGH.
- At the end of cooking, the chicken will be very tender and falling off the bone. Transfer it to a platter and let it cool. Strain the reamaining liquid and let it sit so that any fat can be skimmed from the surface. Use these cooking juices as a "sauce" to be spooned over rice and steamed veggies.
- When the chicken is cool enough to touch, pull the meat from the bones and place it into a serving bowl. This recipe will yield about 6 cups of cooked chicken meat.
Whole, natural chickens were on sale at Hannaford this week, so I took advantage. My chicken cost about $7 and I plan to get two meals out of it. The first night, I served a big bowl of chicken with steamed jasmine rice and broccoli. My youngest really liked the cooking juices that he spooned over his rice while declaring “It tastes like dumplings, this is a good recipe Mom.”
Tonight we are going to have Asian Chicken Salad with Edamame and Peanut Dressing.