Ages ago, I bought a Crock Pot. I never really warmed to it. The first dish I tried to make was bolognese sauce and I didn’t like it. I thought the mince tasted funny.
But about a month ago when I started to get addicted to Pinterest, I found this slow cooker Crock Pot recipe. Out came the Crock Pot and I started experimenting.
And now that Little Bee has dinner instead of milk before bed, it turned out to be a great gadget indeed. Warm home cooked meal when I get home with Little Bee… what more can a working mother ask for? Instead of having the TV babysit Little Bee while I cook… or buying ready meals… or making her fish fingers rather than proper food… I actually get to spend a bit more time with her in the evenings.
I still find the beef tastes a bit weird… not bad weird as it is still tasty. The chicken tastes great! And this chicken recipe was the first I made.
3 pieces of boneless, skinless chicken breasts, cut into bite size
50g plain flour
1tsp ground black pepper or paprika powder
2tbsp cooking oil
1tsp balsamic vinegar
3tbsp tomato ketchup
200ml orange juice concentrated
2tbsp brown sugar
- In a ziplock bag (or use a dish if you don’t have it) mix the flour and black pepper or paprika powder. Toss the chicken cube into the flour mixture until well coated.
- Heat oil in a frying pan over moderate heat and brown the chicken for a couple of minutes. The chicken does not have to cook through as it is going to go into the Crock Pot for hours! Put in the chicken in the Crock Pot.
- In a bowl, mix the rest of the ingredients and pour it over the chicken. Cover and cook on low for minimum 5 hours… or like me from 7am until 5:30pm when I get home.
Serve it with rice and it does rival any Chinese takeaway sweet and sour chicken!