Crockpot Chicken

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Dakdori Tang
Categories: Poultry, Potatoes, Vegetables, Chilies
Yield: 8 servings

1 lb Yukon Gold potatoes;
- scrubbed, in 1 1/2" chunks
1 lb Carrots; peeled, in 1" pcs
10 cl Garlic; smashed & rough
- chopped
1 Yellow or red onion; rough
- chopped
1 Long green Korean chile
- (cheong-gochu); stemmed,
- thick sliced
+=OR=+
1 Jalapeno; stemmed, seeded,
- thick sliced
1/2 c Gochujang
1/4 c Soy sauce
3 tb Gochugaru (see Tip)
2 tb Minced fresh ginger
2 tb Granulated sugar
2 ts Sesame oil
3 1/4 lb Bone-in, skin-on chicken
- drumsticks, thighs, or a
- combination
Cooked rice; to serve
4 Scallions; sliced
Sesame seeds; for topping

In a 6 to 8 qt slow cooker combine the potatoes,
carrots, garlic, onion, green chile, gochujang, soy
sauce, gochugaru, ginger, sugar and sesame oil. Mix well
with a spatula to evenly distribute the seasoning on all
ingredients. Add the chicken and mix to coat.

Cook until the vegetables and chicken are tender, 4 to 5
hours on high. The stew will hold well on warm after the
cook time has elapsed.

Serve the stew in bowls over rice topped with scallions
and sesame seeds.

TIP: Gochugaru is available at many East Asian
groceries, as well as many supermarkets and online. If
you don’t have it, substitute 1 tablespoon good-quality
sweet paprika and 1 teaspoon dried red-pepper flakes.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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