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Asian Scented Chicken in a Pot

Asian Scented Chicken in a Pot

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Asian Scented Chicken in a Pot
Servings
2 to 4 servings
Prep Time
15 Minutes
Cook Time
3 Hour (s)

Time on High: 3 hours Time on Low: 5 hours

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Ingredients

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

Instructions

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.

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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.