Asian Scented Chicken in a Pot
Time on High: 3 hours Time on Low: 5 hours
4 Pounds chicken, preferably free-range
3 1/4 Ounces ginger
9 1/2 Ounces lime juice
2 Ounces lemon grass
1 Cup chicken broth
Red pepper sauce, to taste
Salt and pepper, to taste
5 Ounces baby corn
3 1/4 Ounces cherry tomatoes
3 1/4 Ounces Paris mushrooms
16 Ounces purple-fleshed potatoes
Clean and truss chicken.
Cover; cook for 5 hours on Low or 3 hours on High in the Crock-Pot® slow cooker with the chicken broth. The broth can be substituted with two or three bouillon cubes and the same amount of water.
Add the ginger cut in thick pieces, the citronella split in two, and half of the pressed lime.
Season with salt, pepper, and pepper sauce.
All of the vegetables have different cooking times so add them gradually.
Purple-fleshed potatoes: cook 2 hours
Baby corn: cook 1 hour
Tomatoes and mushrooms: cook 30 minutes
Before serving, add the remaining lime.
Adjust the salt, pepper, and pepper sauce to taste.