Friday, August 28, 2015

Friday Night CrockPut

It started one weekend recently when I  was writing down a slow cooker recipe experiment and Partner looked at my notes and said "Crockput?  Is that one of the new Olympic events?"

I, of course, had visions of handsome, burly Scottish guys flying 3 quart crockpots across a field;

"YES, that's new, along with Highland Games Caper Tossing (better than buckshot) and Pizza Stone Put."

I probably shouldn't jot down recipes without my glasses, but this one was a keeper.  I had four whole leg quarters.  There were two of us.  There was just one single leg left over.

Don't let the amount of the garlic or the sugar put you off from trying it. Don't let the really boring pictures keep you from trying it.  With the added juice from the dark meat chicken cooking all afternoon in the crockpot, it makes a wonderful sauce for the chicken, with some leftover for later.  Plus, the chicken is amazingly juicy and tender. I served it with some pasta sautéed with garlic, broccoli and fresh Parmesan and cracked pepper plus some baby carrots.
Crockpot Garlic/Brown Sugar Chicken

In 2 T. of olive oil, lightly saute a heaping 1/4 cup of chopped  jarred garlic, until softened but not browned.
Turn off heat and stir in:
1/2 cup plus 2 tablespoons lightly packed light brown sugar
1 Tablespoons of maple syrup
2 teaspoons rice vinegar
1/8 teaspoon crushed red pepper (more if you like it hot)
Stir until sugar is melted.  Place four whole leg quarters or 8 chicken thighs and legs in a crockpot and brush  or spoon sauce over the top.  Sprinkle generously with Janes Krazy Mixed up Salt (this mixture of salt, pepper and spices is inexpensive and very good.) or salt and pepper to taste.

Cook on low 5-6 hours, opening lid and basting with liquid a couple of times if you like. If  you are the type to cook with your crockpot all day while you work, you'd be better off with large whole chicken breasts, otherwise your chicken may cook to the point of falling off the bone, still tasty if you wish to serve over rice with the sauce, but be advised.  (Note: my crockpot tends to cook on the warm side, and quicker than some crockpots.  An internal temperature reading of 165 F. near the bone is the best way to know your chicken is cooked through.)
When chicken is done, remove from pan to keep warm.  Pour sauce into sauce pan and slowly whisk in 2 teaspoons of corn starch mixed with 1 Tablespoon of water.  Bring to a boil on the stove over medium heat and whisk, adding an additional 1/2 teaspoon maple syrup, until thickened and slightly reduced. Pour over chicken and serve with rice or pasta.


  1. You're once again killing my diet... :-)

  2. I am about to dispatch two young roosters tomorrow and after cutting one of them up he is going in the slow cooker with your "stuff". That will be good for a few meals for Mama-San and I ! Thanks Young lady.

    Hope all goes/is going well with your move to the new job. Does that mean that you have to abandon/sell your newly renovated house? Hope not. Hope also that Dad is hanging tough there! Wouldn't want to have to eat him as he is probably pretty tough chewing!LOL

    Been following you right along, just don't always comment. Been kind of down the last two weeks as my older brother just passed at 80 and now I am the last of our little trio of this generation. Sucks getting old, there are times now that I almost wish one of those plane crashes I was in had finished the job. Getting maudlin, so CIAO for now Señora .

  3. Everett - I'm so sorry to hear about your brother. I so enjoyed reading the tales of your growing up in your book.

    Good news is the new job is less than 20 miles from where we live, which is the reason I applied. The commute was killing me but there wasn't anything available for a while at a equal or better pay grade that I'd have liked doing. I survived my first week and really enjoy the people I'm working with.

  4. Sounds delish, I'll put this on the menu for next week, to be sure.

    I am the "the type to cook with your crockpot all day while you work", so I've found that if I get everything into the crock the night before, I can chill the crock in my fridge overnight. Starting with the cold ceramic gives me an extra hour or so of cooking time. Thus, what would have been "cook on low for 6 hours" becomes "cook on low for 7.5 hours", which means the children are home and can turn it from Low to Warm...

    Love the recipes... Keep 'em coming.


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