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Freezer Meal: Slow-Cooker Bourbon & 5-Spice Chicken

December 18, 2015

The first place my husband and I lived together was in Hawaii.  Palm trees, clear blue water, perfect temperatures, pineapple-coconut ice cream and some amazing 5-spice chicken are all on the list of favorites from our time spent there. When we flew back to Maui {from Connecticut} to get married, some friends were going to meet up with us at the airport in Oahu so we could spend time together before continuing on.  We asked that they bring that 5-Spice Chicken with them which they so kindly obliged.  They got quite a chuckle of the two of us devouring it.

I can't recreate the palm trees, water or temps but I sure can make an effort at the ice cream and the 5-spice chicken.

You can make this with or without the bourbon.  If you choose without, substitute the same amount of chicken or vegetable broth at the time you cook it.  Country Style {a.k.a. Southern Style} pork ribs can be used in place of the chicken thighs for a variation.

Sweet, sticky & spicy, this dish is perfect paired with rice and topped with chopped green onions.

Slow-Cooker Bourbon & 5-Spice Chicken

2 pounds boneless, skinless chicken thighs
1/2 cup low-sodium soy sauce
1/4 cup oil
1/4 cup rice wine vinegar
1 Tablespoon bourbon
1/4 cup light brown sugar
2 garlic cloves, minced
3/4 teaspoon Chinese 5-Spice

at cooking time:
4-5 green onions, sliced {for garnishment}

Freezer instructions:
Add all ingredients except green onions to a gallon-size freezer bag.  Label with name and cooking instructions.

Cooking instructions:
24 hours prior to cooking, remove bag from freezer and allow to un-thaw in the refrigerator. {if you forget and it is not completely un-thawed, it will be fine}  Empty contents into slow-cooker crock, squeezing the juices out, and discard freezer bag.  Cook in covered slow-cooker 3-5 hours on low {its done after 3 hours but if you need it to cook longer it's ok up to 5}.

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