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This is one of my go-to dinner recipes when I’m totally pressed for time but can load the crock-pot earlier in the day. I am cooking this for tonight’s dinner. I will serve it over rice, put a big salad beside it, put nettle tea in our cups and call it dinner.
This recipe was in last week’s Menu Mailer.
Oriental Crock-Pot Chicken
From the Menu Mailer Volume 5 Week 4
Hands-on: 10 minutes
Hands-off: 5-6 hours
Chicken thighs and drumsticks with bone and skin to feed your family
½ cup tamari, coconut aminos or homemade soy sauce substitute
2 Tbs rapadura
1 tsp garlic powder
1 cup tomato sauce
Place chicken in the crock-pot. In a bowl, combine the remaining ingredients and pour over the chicken. Cover and cook on low for 5-6 hours.
This post is part of Pennywise Platter.
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