I like to use slow cooker to make soups or braise meat as I don't have to watch over the stove fire. Just dump all the prepared ingredients and add the required amount of water in the slow cooker, set the heat element accordingly and leave it to cook. It really saves my time to attend to other chores.
I reckon that this flavourful tangy sweet braised chicken goes well with a bowl of pipping hot steamed rice too. But I'd like to have a plate of fusion cold Honey-Lime Chicken Soba Noodle Salad first :)
Recipe adapted from Sweet Peas and Saffron
Below my slightly modified in quantity adjusted to our taste.
Slow Cooker Honey-Lime Chicken
2 large skinless chicken breasts (about 380g in total)
120 - 150ml water (I prefer to have the water enough to cover the meat)
2 freshly squeezed lime juice
4 cloves garlic, minced
Pinch of salt to taste
Wash clean and place chicken breasts in the inner pot of the slow cooker.
Put all the ingredients over the chicken, mixing a few times with a spoon and ensure the meat is thoroughly coated.
Cook on high for about 2 - 3 hours. Flip the chicken half-way through cooking if you wish.
Once cooked, remove chicken from slow cooker and shred with two forks, set aside.
Reserve the *sauce for making the sesame vinaigrette and tossing in chicken as needed.
Chicken Soba Noodle Salad
2 bunches soba noodles
1 green and 1 red capsicums, cut into thin strips
Some purple cabbage, thinly shredded
Shredded Honey-Lime Chicken
Garnish with toasted sesame seeds and some finely chopped spring onions.
To make the sesame vinaigrette:
2 tablespoons Extra virgin olive oil
5 - 6 tablespoons of honey-lime *sauce
1 teaspoon sesame oil
3 teaspoons honey
½ teaspoon Dijon wholegrain mustard
Put all the dressing ingredients in a screw-top jar and shake until well combined. Refrigerate for an hour.
Boil a pot of water to cook the soba noodle per instruction on packaging. Drain and rinse under cold water. Set aside.
Combine the shredded honey-lime chicken, capsicums, cabbage and cucumber in a large bowl. Toss and mix half with the vinaigrette dressing.
Toss the soba noodles with remaining vinaigrette. Not to put to waste of that 3 tablespoons of remaining sauce from the slow cooker, I added in as well.
To serve, place some soba noodles on a plate and topped with the chicken salad.
Garnish with some sesame seeds and spring onions.
Adjust the quantity of greens/cabbage etc. to your preference.
Top with some seaweed strips the next time when I make this soba noodle salad.
I was quite sceptical that my family may not like the taste of sweet tangy chicken salad with cold soba noodle. Glad that my family kinda liked this fusion dish.
Happy cooking and have a great week ahead!