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There aren’t enough crockpot recipes in the kosher world. That’s because you get what you put in, and if you want to tweak it, you have to start all over again. So it’s a little harder for a recipe writer. But then there are those concepts and flavors that you know are going to work, so it’s not a risk—like with this recipe. Even if there are people who don’t like having chicken in the house (I think mine is the only weird house that doesn’t like chicken), this works as an easy, delicious, five-minute meal for when you really want a break from cooking.
2 pounds baby chicken (skinless, boneless thighs)
1 large onion, sliced
nice whole-grain rolls
sliced pickles
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/4 cup yellow mustard (or any type)
1/4 cup Gefen Honey
1/4 cup rice vinegar or apple cider vinegar
1/2 cup Glicks Ketchup
2 tablespoons Tuscanini Tomato Paste
2 tablespoons Glicks Soy Sauce
1 tablespoon cumin
2 teaspoons coriander
2 teaspoons chili powder
1 teaspoon salt
Place chicken in the crockpot. Top with onions.
In a bowl, combine all sauce ingredients. Pour sauce over chicken and onions, mixing well to coat chicken completely.
Cook on high for two to three hours or on low for five to six hours.
Shred chicken. Serve on rolls topped with cooked onions and pickles.
Photography by Chana Rivky Klein
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