Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, February 20, 2010

The Consumption: RIDIC Asian-Style Chicken Soup

After reading through the ingredients, I was stoked to begin preparation...

My mom (pictured to the left) and I cut all the veggies and stored them together with the fresh grated ginger. Then we marinated the chicken in soy sauce and let sit over night. This time I cut everything the night before so I could come home after a long day of work and simply throw it all in the crock.

At 7PM, I dumped the chicken, veggies, broth, water and garlic into my slow cooker. I eyed the amount of crushed red pepper by shaking until I could really smell it; learning that measuring spoons really do have a purpose!

After cooking on High for 2 1/2 hours, I put 10 more mins on the timer and added the sugar snap peas, spinach and egg to the crock.

By this time the kitchen smelled DELISH and I couldn't wait to show off my new moves to my favorite NSB couple, Tyler and Swiss. Everyone was unanimous:

"This was one of the best crock recipes we ever had!"

"Good till the last drop!"

The French's Fried Onions were a yummy addition to the soup and a necessity to help take the spice down a notch!

Tips and Tricks:


  1. I agree! This is one of the best recipes I've made in the slow cooker.

    Did you serve it with the rice noodles? That was a big hit when I made it here. Oh, the chopstick video...very helpful! ;)

    As far as the crushed red pepper....you might want to stick to measuring, when it comes to the spicy stuff! hahaaa!!

    Glad you enjoyed it!

  2. This recipe was really good! it was AMAZE!