Crockpot Asian Barbecued Chicken

In the craziness of this week, I did get to try a new recipe.  Grilled Asian Barbecued Chicken.  Of course, I modified the recipe to make the chicken in a crockpot.  Served with brown rice and steamed green beans.

Super easy, and SUPER tasty!  I highly recommend!  I’m sure the grilled version of this recipe is excellent as well!

Crockpot Asian Barbecued Chicken

1 jar (8 oz) hoisin sauce
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons sesame oil
1/2 teaspoon ground ginger
1 whole chicken (3 to 3 1/2 lb) (I remove as much skin as I can, you could easily use boneless, skinless pieces as well)

  1. In medium bowl, mix hoisin sauce, soy sauce, mustard, lemon juice, sesame oil and ginger.
  2. Place chicken in crockpot*.Pour mixture over top of chicken.
  3. Cook on Low 8-10 hours. Remove chicken (it’ll pretty much shred itself and fall off the bone) and serve with rice.

*I try to put the chicken breast side down, so that the breast which is the least fatty is submersed in the liquid.  Legs sticking out the top are less likely to dry out.

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