I’ve mentioned before that my mom isn’t the queen of the kitchen. Don’t get me wrong, she rocks. She’s a bosslady business woman, gives great advice when I call her hyperventilating about some inconsequential issue, and is a true talent when it comes to loading the dishwasher. Home cooked dinners just aren’t her forte, k?
When she gets her hands on a Crock-Pot, though, the whole game changes. My siblings and I all love her slow cooked corned beef and beef stew. We knew dinner would be good when we saw our mom chopping carrots and celery in the morning before work instead of reading the paper. And if your mom was a Crock-Potter too then you already know that there’s nothing more homey than the scent of a kitchen after an afternoon of slow cooking.
In case you’re wondering what this spiel stems from, this month’s Recipe Redux theme is treasured cookware. With Mother’s Day coming up (and with my roommate’s purchase of a brand new Crock-Pot), this ode just seemed fated. Love chicken lettuce wraps but don’t have a Crock-Pot? Chill out, dude. You can get by by following the same process I’ll post below. Just use a large lidded pot over medium-low heat instead.
1 1/4 pound boneless, skinless chicken breast
2 cups low sodium stock (vegetable or chicken)
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
2 teaspoons chile pepper flakes
iceberg lettuce, kale, collard greens, or your green wrap of choice
1. In your Crock-Pot, combine the stock, soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper. Whisk together until the brown sugar is dissolved.
2. Place the chicken breasts in the Pot. If the breasts aren’t covered, pour more vegetable stock.
3. Set the Crock-Pot on low and cook for 2 hours.
4. Once cooked, shred the chicken using two forks or a mixer. Place in a container and pour over 1/2 cup of the stock from the Crock-Pot.
5. Refrigerate until use or wrap up in your green of choice! I garnished mine with wasabi sauce, sriracha, and crushed peanuts.