Friday, April 20, 2007

Speaking of crockpot chicken....


This is one of my fave's-especially since I always have fresh ginger on hand after following La Yen's advice to stick a root in the freezer! (I FINALLY got around to remembering to buy it!!)

2 T. jam* (heaping!!!)
3 T low-sodium soy sauce (or whateve's)
2 T. water
1 T grated fresh ginger
1 lb. boneless, skinless chicken breast

Combine the jam, soy sauce, water and ginger in a large mixing bowl and mix well. Add the chicken and toss so that is is covered with sauce. Place the chicken on a baking sheet and bake for 30 minutes at 350.

(For added flavor let the chicken marinate in the sauce-covered in the fridge- for 2-3 hours before cooking.)

Slow-cooker options: Place everything in the pot and cook on low for 4 hours (or longer if you want delicious-fall-apart-juicy chicken) If you don't have time to defrost before throwing in the crockpot, omit the water and be extra, extra generous with the jam.

*Most any jam can be used and will taste good. Our fave so far was a Von's brand apricot/pineapple jam. Marmalade and seedless berry jams also work well. Jelly does not work as well as jam due to its thinner consistency.

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