Wednesday, December 5, 2012

Slow Cooker Asian Chicken and Rice Pasta

My husband had suggested something with chicken and pasta. I was on the phone with my mom and she was looking up Asian Pork recipes....she found something and sent it to me and I decided to combine some ideas!  I used rice pasta, but I am sure a wheat pasta would be tasty as well!
Edit- This is also fantastic cold!  I am listing it as a potluck dish too.

3 large chicken breasts
1 medium onion, chopped
1 medium green pepper, seeded and chopped

1 cup tomato sauce
1 cup brown sugar
1/2 cup honey
1/3 cup soy sauce(bragg's amino if you are GF)
3 TB apple cider vinegar
5 cloves garlic, minced
2 tsp ground ginger
salt and red pepper flakes to taste

12-16 oz pasta, cooked according to manufactures directions(I used Tinkyada brown rice pasta)

1/4 cup water
2 TB cornstarch

On the bottom of the slow cooker place chopped onions and peppers, then add chicken.

Mix remaining sauce ingredients and pour over the top. Cover and cook on low 6 hours until chicken is cooked through.

Start your pasta cooking.(you can actually have this done ahead of time if you need a time saver near dinner time, just cook it , drain, rinse , drain again then place it in a covered container in the fridge)

Remove chicken from slow cooker allow it to cool until you can handle it and shred it .

Add cornstarch to water, mix well
Add the water mixture to the sauce in the slow cooker and stir well, add the shredded chicken back to the pot. Leave the lid off and turn to high, stirring often to thicken the sauce.

When the sauce is thickened add drained pasta and mix well.(If you pre-made your pasta, make sure it is heated through before serving.)

Top with toasted sesame seeds and chopped green onions.

No comments:

Post a Comment