Slow Cooker Asian Chicken

Getting back to regular life after vacation is no fun.  But I was glad to see the dogs - they missed me, I could tell - and I was glad to get back in my kitchen. (Although my first meal back taught me that pesto salmon is not suited to my taste buds.  Yikes.)

Tuesday was Pilates so I pulled out my trust slow cooker once again.  I had a pretty decent fail the week before.  Probably because I managed to overcook those hearty chicken thighs.  But this one turned out great!  Like really good.

The original recipe at the Recipe Critic called for quick cooking tapioca.  Which I've never used before.  Apparently it's used as a thickening agent.  Who knew?  If, like me, you're new to the stuff, it's located by the jello mixes.

I tweaked it just a hair, adding mushrooms and onions.  The sauce seemed a little strong so I also threw in a little chicken stock.  Used thighs instead of breasts.  I went low carb but Hubs had his over brown rice.

Yum

Slow Cooker Asian Chicken

INGREDIENTS

• 1 pack boneless, skinless chicken thighs - about 6
• 1/4 cup soy sauce, low sodium
• 1 Tbsp Worchestershire sauce
• 1 Tbsp quick cooking tapioca
• 4 cloves garlic
• 1 Tbsp brown sugar
• 2 Tbsp Oyster sauce
• 1/2 cup chicken stock
• 1 medium white onion chunks
• 1 pack thick sliced white mushrooms

DIRECTIONS

1. Place chicken, onions, and mushrooms in the bottom of slow cooker.
2. Mix everything else together and pour on top.
3. Cook on low 4-6 hours.