I keep screwing up slow-cooker recipes!

[Alice S. Fuzzybutt]

Tonight I tried Honey-Garlic Chicken. Here's the recipe for 5 pieces.

* 1-1/2 teaspoons vegetable oil
* 5 boneless, skinless chicken thighs
* 1/4 cup and 2 tablespoons honey
* 1/4 cup and 2 tablespoons lite soy sauce
* 1 tablespoon and 1-1/2 teaspoons ketchup
* 1 clove garlic, crushed
* 1-1/2 teaspoons minced fresh ginger root
* 1/2 (20 ounce) can pineapple tidbits, drained with juice reserved
* 1 tablespoon cornstarch
* 2 tablespoons water

Directions:

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.


I cooked it on HIGH for 4 hours as the recipe said. The chicken fell apart. OTHERWISE, it was good. Pretty yummy, actually.

My question: I know I have to adjust a recipe for my smaller slow cooker. Do I have to adjust the time?

[Death Metal Moe]

All appliances are not created equal. The stove in my house needs to be put up about an extra 5 degrees to cook according to most recipes.

I'd either cook it on medium for 4 hours or high for 2-3. Adjusting a recipe to your conditions isn't uncommon.

[underdog]

The chicken fell apart.

You cooked in a slow cooker. If the chicken didn't fall apart, you would have done something wrong.

[Death Metal Moe]

You cooked in a slow cooker. If the chicken didn't fall apart, you would have done something wrong.

Well that is true too, but if cooked right it will stay on the bone but it's hard to get it to that perfect point.

But yea, the meat falling apart isn't really a failure either.

[underdog]

Well that is true too, but if cooked right it will stay on the bone but it's hard to get it to that perfect point.

But yea, the meat falling apart isn't really a failure either.

It's the best thing about a slow cooker.

[Coach]

What they said...for some reason..in my house I have to go an additional 25 degrees for my oven and go for around medium when crock pot recipies call for high....you do have to take into account the capacity of your cooker compared to the recipie as well. When I use mine, I use the paper as a general guide..and improvise..after all, that's what makes cooking fun for me.
I have never had a complaint when the meat fell off the bone, I have when it had to be peeled off like a fruit roll up when it was too dry.

[PapaBear]

I always cook on low. If it calls for 4 hours on high, do it for 8 hours on low. And like everyone else said, chicken will always fall apart when done right in the crock. BTW... I did a leg of lamb last week in my crock. MMMMMMM....