This meal might end up having a nostalgic feel for Joel and I, because it was what my mom made for us the night we landed in Chicago, for good.
We had had such an insane travel day - lots of delays and turbulence with the dog and toddler - and we're both physically and emotionally exhausted from moving cross country and saying goodbye to a home and life that was really, really good to us.
We had just finished cleaning Leo (and his car seat up) up from a not so fun "situation", had kissed him goodnight, cracked open cold beers, and would have shoved basically anything into our mouths at that point, but what we did end up eating was heavenly.
Warm, sweet, spicy, filling and on the somewhat healthier side of things.....it just fit the bill.
I haven't stopped thinking about it, so I whipped it up last night and wanted to share.
CrockPot Korean Chicken Bowls
this recipe serves just about 4 adults. I typically like to cook dinners that provide a solid amount of leftovers, so next time I will add more chicken and/or double the entire recipe.
- 1lb chicken thighs
- 1-2 TBSP of minced garlic
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/2 red onion
- 1-2 jalapenos
- 1-2 large heads of broccoli
- 1 TBSP of ginger (I used the squeeze-y type that I just found at our grocery store)
- 2 TBSP of rice wine vinegar
- 2 TBSP of sesame seeds
- Brown Rice
1. Place chicken thighs and garlic into the CrockPot
2. Mix together sugar, soy, diced red onion, diced jalapeno, ginger, vinegar, and seeds
3. Cover chicken with sauce and cook on low for 6 hours, or until chicken shreds
4. About 30 minutes before you are ready to eat, add the broccoli
5. Serve over brown rice (and add sriracha if you like a kick!)
Even Leo liked it!