Slow-Cooked Agave-Hoisin Chicken

Posted by Rachel

November 8, 2008

My mom bought me a Crockpot, like, 3 years ago and I think I’ve used it maybe once.

I don’t know. For some reason, it’s always just seemed so wrong to cook stuff with a Crockpot. When I think of slow-cookery, I get visions of ‘The Golden Girls’, ‘Better Homes and Gardens’ and spiral-bound church community cookbooks, and I so don’t want to be that kind of chef. But, recently I came across some pretty hip slow-cooker recipes that inspired me to pull the ol’ Crockpot out from the depths of my pantry.

And, I’m so glad that I did!

You see, I’ve got plenty of time early in the day to prepare food, but when I come home from preparing, serving, and cleaning up dinner for someone else, the last thing I want to do is make an elaborate meal for Luke and I. Here’s where the Crockpot saves the day. I can throw everything together in the morning and have most or all of dinner made by the time I walk in the door that evening.

Believe it or not, the foundation for this recipe came from one that I found on Crockpot’s own website. The chicken came out so flavorful and so moist it was unreal. All I had to do when I came home from work was saute some kale and dinner was ready!

SLOW-COOKED AGAVE-HOISIN CHICKEN
serves four

2 huge bone-in, skin-on chicken breasts
1/4 cup hoisin sauce (usually contains a very small amount of wheat)
1/4 cup agave nectar
1/4 cup mirin
1/4 cup wheat-free reduced sodium tamari
1 tsp. sea salt
1 tsp. freshly ground pepper
1 inch piece of ginger, peeled and minced
2 Tbs. sesame seeds

1. Place chicken in the Crockpot. Stir together agave nectar, mirin, tamari, salt, pepper, ginger, and sesame seeds. Pour the sauce over the chicken and cook on low for about 4 hours.

2. When the chicken is cooked and can easily be shredded off the bone, transfer the sauce in the Crockpot to a small saucepan. Place the sauce on the stove over medium-high heat and simmer until it reduces down to a nice sauce consistency, about 5 minutes or so.

3. Spoon the sauce over the chicken and serve with something green on the side.