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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 108.2
  • Total Fat: 5.0 g
  • Cholesterol: 57.2 mg
  • Sodium: 406.2 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 13.8 g

View full nutritional breakdown of Crockpot Vietnamese Chicken calories by ingredient
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Crockpot Vietnamese Chicken

Submitted by: BEINTHEMOMENT

Introduction

courtesy of ayearofcrockpotting.com courtesy of ayearofcrockpotting.com
Number of Servings: 6

Ingredients

    6 chicken thighs (my thighs had skin and bones)
    --1 1/2 T gluten free soy sauce
    --1 1/2 T fish sauce
    --1 1/2 t white sugar
    --1/2 t black pepper
    --4 cloves chopped garlic
    --1 T canola oil
    --foil (optional)

Directions

I tried the foil trick of balling up pieces of aluminum foil to line the bottom of the crock in order to create a crispy skin. It didn't really work, but it was a fun experiment.

I put the chicken on top of the foil balls.

Combine sauce ingredients in a small bowl, and pour over the top of the chicken. My chicken was frozen solid and I worried that the flavor wouldn't sink in as nicely as it would if I had marinated it for a while--it was fine.

Cover and cook on low for about 6 hours, or on high for 3-4. The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen.

The Verdict.

Make this. Eat this.

The skin didn't get crispy the way that I was hoping it might by using the foil balls. But, the chicken was moist and fell apart---the sauce is an amazing flavor that I haven't had before. I will definitely make this again. I'd like to try the sauce on drumettes as an appetizer.

We ate it over white rice---and practically licked the remaining sauce out of the crock.

super yummy.

Number of Servings: 6

Recipe submitted by SparkPeople user BEINTHEMOMENT.





TAGS:  Poultry |

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