Because you cook the meat in the Crock-Pot, you have more time to spend on the couch or the rooftop drinking Rosé with your friends than in the kitchen. I popped the chicken and teriyaki mix into the CP while E was still staring at that computer screen in his office trying to create the next best selling iPhone app before company arrived. Then I took a nap on the couch while the chicken cooked. The meat was dunzo by the time I was ready to assemble the watermelon cocktails. “Smells good, baby,” E said. “And where’s my drink?”
What’s nice about cooking in the CP is that you have so much sauce left to use as marinade the buns—no need to make an extra spread. Sprinkle on cilantro, green onions and peanuts, and you’ve got a tasty lunch or dinner or a hangover snack. Of all three types of buns I made, these were E’s favorite.
1 pound chicken, cut into strips (I had two meaty chicken breasts and still had enough for 8 buns)
1 cup chicken broth
1/2 cup teriyaki sauce
1/3 cup brown sugar
3 garlic cloves, minced
1/2 teaspoon pepper
6-8 buns (remember, frozen buns work just fine)
1/2 cup cilantro
1/4 cup chopped peanuts
1/4 cup green onions, chopped
1/2 cup cucumber, sliced
Slow cook the chicken: In a large bowl, combine the chicken broth, teriyaki sauce, brown sugar and garlic. Then add chicken and mix together. Pour the whole mixture into your slow cooker and cook on high for four hours.
Steam buns in microwave or in steamer according to directions on package. Assemble buns by scooping in some chicken and sauce into a bun, then topping with some green onions, cilantro, peanuts and cucumber. Makes 6 to 8 buns.