Its September and the kids are back in school. Now we just need the weather to cool down and I will gladly welcome Autumn with open arms. Fall to some means pumpkin spice lattes, but to me, it means busting out the crockpot and get some warm cozy dinners stewing to where you walk in the house and are welcomed by the delicious smells. One of my family favorites.
Slow Cooker Asian Chicken with Rice Noodles
Here’s how I make it.
- Two Large Bone-in Chicken Breast
- 1 package of Rice Noodles
- 1 tablespoon Corn Starch
- 2 teaspoons Sesame Seeds
- 1/4 cup of Green Onion, chopped
- 1/4 cup Hoisin Sauce
- 1/4 cup Blackberry Jam
- 1/2 cup Honey
- 1 tablespoon Sesame Oil
- 1 tablespoon Olive Oil
- 1/2 cup Soy Sauce
- 3-5 Galic Cloves, minced
- 2 Shallots, finely chopped
First you fit your chicken breast into the bottom of your slow cooker. P.S. I believe the bone-in chicken tend to be more moist and tender allowing the chicken to shred easier. If you’re going for bone-less, add a few extra tablespoons of water.In a bowl, mix together all the ingredients (except cornstarch). Pour over the chicken and cook on low for about 5-6 hours.
In a separate pot, bring water to a boil and cook rice noodles according to package (cooks in approximately 5 minutes)
While the noodles are cooking, remove the chicken from the slow cooker and shred and pile into large bowl. I then add the corn starch to the liquid still in the slow cooker and stir. It will thicken after a few minutes. Once the noodles are done, combine chicken, noodles and sauce into a large bowl. Add sesame seeds and green onions on top for garnish. Serve.I like to serve with a side of steamed or stir fried veggies. So good.Enjoy!