Recipe: Crockpot Asian Roasted Chicken

Amazing deal on chicken leg quarters!  I got them for 59 cents a pound.  Really?  Almost 6 lbs of meat for $3.50!  Unbelievable!  I love sales.

So... what to do with it?

I had a house full of people (several overnight guests), and decided to try a variation on Crockpot 365's Vietnamese Roasted Chicken.

I made a sauce using evaporated milk and the crockpot drippings, and it was a little salty, but delicious.

As sides, I made some brown basmati rice, roasted brocollini, and roasted brussel sprouts.  Mmmmmm.

So try this chicken!  I made a lot, but you could easily halve it.  And you could use your favorite cut of chicken, bone or no bone.


Crockpot Asian Roasted Chicken
(modified from a Crockpot 365 Recipe)

~6 lbs chicken leg quarters, skin removed.
3 Tbsp soy sauce (I used reduced sodium)
3 Tbsp oyster sauce
1 Tbsp sugar
1 tsp black pepper
8 cloves chopped garlic
2 Tbsp canola oil (could omit - didn't seem to add too much)

~1/2 c evaporated milk

Lay the chicken in a large crockpot.

Combine sauce ingredients (except for evaporated milk) and pour over chicken.  Cook on low for 6-8 hours.  Chicken should end up fall-off-the-bone tender.

For the sauce, remove the chicken from the crockpot and place on a serving plate.  Strain the liquid from the crockpot to remove any bones and/or chunks leftover.  Reduce the liquid by about half (by boiling it down in a saucepan), and then stir in about 1/2 c skim evaporated milk.  Whisk over medium heat for a couple minutes, put in a gravy boat, and serve over the chicken (and accompanying rice if desired).  I also used a little Teeny Tiny Spice Company Vindaloo spice in the sauce, but that is optional.  Just added a little something-something.