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.

Thursday, April 17, 2014

The Recipe: Brown Sugar and Garlic Chicken

Prep: 10 mins
Cook: Low 4-5 hours; High 3 hours
Serving Size: 5

Category: Poultry

  • 2.5 pounds chicken breast, frozen
  • 1 cup of light brown sugar
  • 2/3 cup roasted garlic infused red wine vinegar
  • 1/4 cup lemon lime soft drink
  • 2 tablespoons garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch 
  • 1 large onion, chopped
  • 1/2 teaspoon fresh ground pepper

Place frozen chicken in the crock and top with chopped onions. Whisk all other ingredients together in a bowl until all lumps are gone. Pour mixture over chicken, cover and cook on low for 4 hours.

Use a fork to shred chicken in the crock and let stand for 10 mins.

Serve over brown rice.   

Monday, April 7, 2014

The Ingredient: Brown Sugar

I don't normally use brown sugar.  I have only used it for dessert recipes, but have used it so rarely I can not even remember one.  I thought it would be really interesting to see what type of  crock recipe would use this sweetener.

Research shows that brown sugar gets its color because it contains more molasses than white sugar.  I noticed there are several articles about which sugar is better for you, but after reading a few, looks like there is no major health benefit to either one.

Tips & Tricks: