Tag Archives: slow cooked

Slow Cooked Sticky Chicken Drumsticks

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As Hemingway put it, we are all apprentices in a craft where no one ever becomes a master. Mastering just one small element in the kitchen is no more than a wave on a boundless ocean. There’s always more to learn.

You’re probably wondering if all I do now is bake cake. Based on my last several posts, it would seem the obvious conclusion.

However, lately, as is usually the case, I’ve been cooking and experimenting with new recipes and ingredients more than ever, driven to broaden my horizons. In the past few weeks, I’ve started to work on the dinner roll/biscuit genre…with less than spectacular results…but a ton of determination. It’s truly an art to achieve a flaky, light, buttery biscuit…but get there I will.

I’ve also tried making corn tortillas with Masa Harina, a Mexican corn flour which I found in our local grocery store while cruising through the baking aisle, but I used too little water and don’t own a tortilla press, so I used a Ziploc and a rolling pin, which resulted in an odd shaped, crumbly…albeit quite tasty…mess.

There have also been a good share of successes, including doughnuts so soft and flavorful that they melt in your mouth…recipe forthcoming. My first cheesecake that I made at Easter that did not crack. A lovely espresso Kahlua fudge torte for a coworker. A double layer milk chocolate cake for my dad’s 80th birthday. ….yes…this is returning to cake again…

And finally, there is this sticky chicken recipe.

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I came up with this as a meatier play on slow cooked chicken wings…the kind so sticky, flavorful, fall-off-the-bone delicious, that you have to throw down your fork, roll up your sleeves, and dig in with your hands, mind focused on the task, and a ton of napkins.

Which is exactly what we did.

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I paired the drumsticks with a batch of spaetzle, the perfect accompaniment to balance out the sticky, sweet, spicy chicken. If you’ve never made spaetzle, give my recipe a try. It’s easy to make, and you don’t need a spaetzle maker…a simple colander will suffice. It’s even quite impressive, given the fact that it’s nothing more than flour, eggs, and milk combined to make tiny pillows of miniature dumplings bathed in a touch of melted butter and a shake of sea salt.

Slow Cooked Sticky Chicken Drumsticks

3 1/2 lb chicken drumsticks, skin removed
3/4 cup chicken broth
1 medium lemon
3 cloves garlic
1/4 cup honey
1/4 cup brown sugar
1 tsp ginger
2 Tbsp hot sauce
1 Tbsp sesame oil
2 Tbsp soy sauce

Place drumsticks in slow cooker.

Zest and juice the lemon. Add lemon zest and juice to a small saucepan. Press garlic cloves into pan using a garlic press. Then, add all remaining ingredients to the pan. Cook over medium heat until boiling, then simmer for a few minutes until sauce thickens. Remove from heat and pour over chicken. Cover slow cooker and cook on high for 4 hours. (If you are rushed for time, you can simply combine the sauce ingredients and add immediately to the slow cooker without boiling first.)

After 4 hours, remove chicken from the slow cooker with a tongs. Pour juices from crockpot into a saucepan. Place chicken back in slow cooker and set to low.

Bring juices in saucepan to a rapid boil and continue boiling, whisking frequently, until sauce reduces by half. If necessary, combine 1 oz cornstarch with 1 oz cold water and whisk into sauce. Once thickened, pour over chicken, cover slow cooker, and cook for another 15-30 minutes or until ready to serve.

Coming Soon: More recipes…many of which may still have something to do with cake. Sorry. I’m slightly obsessed.

Slow Cooked Whole Chicken and Blueberry Buckle

In early August, we spent a weekend at the family cabin to celebrate Grandma’s 65th birthday.

As chief chef, a title I’ve happily bestowed upon myself, I was in charge of the birthday meal and thought it would be nice to roast a chicken for the Saturday night birthday feast. The only problem was that summer Saturdays at the lake are primarily spent boating, tubing, canoeing, and 4-wheeling…activities away from the cabin that make supervising a roasting chicken a bit of a challenge.

Fortunately, I’ve had this recipe bookmarked on my recipes to try list for awhile, and this was the perfect occasion to do so: Best Whole Chicken in a Crock Pot

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For the chicken, I used a 4 lb all natural bird from Trader Joe’s. I switched up the spices to what we had on hand but otherwise followed the recipe as written, and it worked perfectly. While we were enjoying our day on the lake, the chicken was slow-cooking away, and when I transferred it to a serving plate, it did indeed fall right off the bone. We served it with a batch of garlic mashed baby reds and gravy made with the slow cooker juices. Delish!

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For dessert, I made blueberry buckle using this recipe I found online: Allrecipes Blueberry Buckle

The boys definitely preferred this version to the Gerber Blueberry Buckle they used to eat when they were babies.

The Oldest: Circa 2005

The Oldest: Circa 2005

After our feast, we lounged in the gazebo, and while we watched the sun set over the lake, we were greeted by this little visitor. His name is Fred.

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Two new recipes that got thumbs up by the fam to file away for the future, and we had plenty of chicken left over for chicken quesadillas the next day. Success!

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Chicken Chili…in a flash!

SpinTheMeal is now on Facebook! Be sure to “like” SpinTheMeal to stay up to date with what’s cooking in the SpinTheMeal kitchen.

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Today, I’m reinventing one of my favorite recipes by adding a faster spin to this creation. Crunched for time on a busy day? Here’s a speedier version of my Slow Cooked White Chicken Chili.

Toss everything together in a large saucepan. Cook over medium-high heat for about 5 minutes, until bubbly. Then, reduce heat to low and simmer for another 15-20 minutes, stirring frequently. Tastes just as good as the slow-cooked recipe in a fraction of the time. Particularly when you’ve just finished shoveling snow (we had 5 inches here today…our first snow day with schools closed in about a decade) and want something warm and satisfying without a long wait. For the ingredients, use the list in the link above and feel free to substitute…I used black beans and added a can of diced tomatoes and substituted taco cheese this time. Crescent rolls made the perfect, speedy complement to the chili, and the crescent roll baking time matched up hand in hand with the chili simmering time. Add in a batch of freshed baked sugar cookies (how could we resist baking cookies on a snow day?), and you’re all set.¬† There’s nothing like tasty comfort food!
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Your Turn: Have you tried this chili recipe yet? What did you think of it? Leave a comment on this post or show off your chef skills by posting a picture of your creation on my new Facebook page.

Slow Cooked White Chicken Chili

Leftover chicken doesn’t last long in our house. There’s just so many ways to incorporate cooked chicken into dishes. This week, I picked up a $5 rotisserie¬†chicken from Costco for a quick weeknight dinner while Hubs was traveling on business. The kids always need a little encouragement to eat real chicken…i.e. the kind that doesn’t come in “nugget” form…but ketchup saved the day. After our meal, I removed the remaining chicken from the bone and packaged it for later. In subsequent nights, I added it to a speedy pasta dish that served as another dinner and bonus leftover lunch for work. In the end, I still had a few cups of chicken to use up…roughly half the bird. What to make? Well, with Hubs heading home to chilly¬†Minnesota after a week on the road, a steaming bowl of slow cooked chicken chili was the perfect choice.

I’ve made this recipe for years, and it’s so unbelievably simple to throw together. It’s one of those “a little of this and a little of that” recipes in that I always have enough things on hand to make some version of the base recipe.

No white beans on hand? Throw in black or kidney beans. No Monterrey Jack cheese? Try medium cheddar. Out of salsa? A can of seasoned diced tomatoes makes the perfect substitute.

Slow Cooked White Chicken Chili

3 – 4 cooked chicken breasts
1 large jar of salsa (24 oz)
8 oz package of Monterrey Jack cheese
1 or 2 cans white beans (do not drain)
1 teaspoon chili powder

Prep:

Shred cheese. Dice chicken. Toss all ingredients into slow cooker. Stir. Cook on low for 6 hours or high for 3 hours. Serve with extra shredded cheese and a dollop of sour cream.