Healthy Recipe: Slow Cooker Hoisin Garlic Chicken

On cold winter days when you’re too tired to cook, your slow cooker can be your salvation — as this low-fat, high-protein recipe from the New York Times by Sarah DiGregorio brilliantly illustrates.

The complexity of the flavors belies the simplicity of the ingredients and the method. Toss a couple of packages of boneless skinless chicken thighs into the slow cooker with hoisin sauce, tomato paste, garlic, and a few other seasonings, set the timer, then go about your business for a couple of hours or longer while this one-pot wonder performs its magic. Serves 4 to 6 – Susan Puckett
 
Ingredients

• 2 ½ pounds boneless skinless chicken thighs
• ¼ cup hoisin sauce
• 6 large garlic cloves, smashed and chopped
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar, plus more as needed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes, plus more as needed
• 2 teaspoons kosher salt, plus more as needed
• 1 small bunch scallions, trimmed and thinly sliced for garnish (optional)

Directions

1. Combine the chicken, garlic, tomato paste, vinegar, garlic powder, red pepper flakes, and salt in a 6- to 8-quart slow cooker. Cook on high for about 2 hours. This dish may be held warm for several hours before serving.
2. With tongs, transfer the chicken to a large, rimmed serving plate or bowl.
3. Pour the liquid left in the slow cooker into a small saucepan and bring to a boil over high heat. Cook at a high simmer until reduced to a syrupy consistency, 10 to 15 minutes.
4. Meanwhile, with two forks, coarsely pull apart and shred the chicken pieces. Pour the reduced sauce over the chicken and toss to coat. Taste and adjust the seasoning as needed. Top with scallions, if desired.
5. Serve over rice, toss with noodles, or tuck into a tortilla or a bun like barbecue. Make a double batch for a lazy get-together or to freeze for later meals.

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