Special Long-Cook Chicken
Submitted by catera
A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner’s ready by evening.
YIELD
8 servingsPREP
20 minCOOK
8 hrsREADY
8 hrsPut this in the crockpot before work. Come home to a kitchen that smells unbelievable.
A whole skinless chicken nestles into a bed of sliced apples and slow-cooks all day in a savory-sweet braising liquid of beer, oyster sauce, soy sauce, sesame oil, and dried orange peel.
The flavors are a gorgeous East-meets-West mashup. The beer and apples bring sweetness and body, while the oyster and soy sauces add umami depth that makes the chicken taste intensely savory.
Serve it with steamed rice, pea pods, and the soft, braised apples on the side.
Kitchen Tips
- Remove the chicken skin before cooking. In a crockpot, skin just gets rubbery and unappetizing. Skinless lets the flavors penetrate the meat directly.
- Start on low in the morning, then switch to high for the last hour or so. This gives you tender meat that still holds together.
- The braised apples are part of the meal, not just flavoring. Don’t throw them out. They’re soft, savory-sweet, and go beautifully alongside the chicken and rice.
Ingredients
Directions
Thoroughly clean the chicken under running water, and remove its skin.
Put about a third of the sliced apples in the bottom of the crockpot, then place chicken on top of them.
Mix together the beer, water, oyster sauce, soy sauce, sesame oil, and orange peel.
Place rest of sliced apples on top of the chicken, then pour liquid mixture over contents of crockpot.
Put crockpot on low heat in the morning, then turn to high 6 to 8 hours later.
After cooking on high for at least an hour, remove chicken from pot and serve.
Serve with rice, steamed vegetables such as pea pods, and the cooked apples on the side.
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