Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.
Monday, June 16, 2014
SLOW COOKER HONEY-ORANGE CHICKEN DRUMSTICKS
Another recipe for all you chicken lovers out there!
1/3 cup honey
2 teaspoons orange zest
2 tablespoons orange juice
3 tablespoons reduced-sodium soy sauce
3 cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper
12 medium chicken drumsticks (3-3 1/2 pounds), skin removed (see Tip)
2 tablespoons chopped fresh cilantro
2 teaspoons toasted sesame seeds
Combine honey, orange zest, orange juice, soy sauce (or tamari), garlic, ginger, vinegar and crushed red pepper in a small bowl.
Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.