Cooking With Kendra: Crockpot Chicken with Timut Pepper Plum Jelly

Ingredients:

• 2-3 pounds of chicken (I used boneless, skinless chicken breasts, but any cut works)

• ½ pint (8 oz) Timut Pepper Plum Jelly (or your favorite jelly)

• Cooking oil spray

• Salt and pepper to taste

Instructions:

1. Prepare the Crockpot: Spray the inside of the Crockpot with cooking oil to prevent sticking.

2. Season the Chicken: Place the chicken in the Crockpot and season with salt and pepper.

3. Add the Jelly: Pour the Timut Pepper Plum Jelly over the chicken, spreading it to ensure the chicken is evenly coated.

4. Cook: Cover and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.

5. Shred (Optional): Once done, shred the chicken with two forks for a pulled-style chicken or leave it whole if you prefer.

6. Optional Finishing Step:For those who prefer a bit of texture, place the cooked chicken on a baking sheet, drizzle with some of the sauce, and broil for 3-4 minutes until slightly caramelized. This step adds extra flavor and a delightful contrast to the moistness of the chicken. If you enjoy the natural juiciness of the chicken, you can skip this step.

7. Serve: Serve the chicken with the sauce drizzled over, alongside rice, mashed potatoes, or a fresh salad.

Enjoy your flavorful, easy meal!

Note:

Cooking times may vary depending on the size and cut of your chicken. For boneless, skinless chicken breasts, cook on low for 4-6 hours. If using chicken thighs or bone-in cuts, extend the cooking time toward the higher end to ensure tenderness. Always check the internal temperature:

• White meat (chicken breasts and wings): 165°F (74°C) for optimal tenderness.

• Dark meat (thighs and drumsticks): 175-180°F (79-82°C) for the best flavor and tenderness.

  
  

Vegan Substitutes:

1. Tofu: Firm or extra-firm tofu works well. Marinate and cook it to absorb flavors and achieve a meaty texture.

2. Tempeh: This fermented soy product has a nutty flavor and dense texture. It can be marinated and sliced or crumbled for various dishes.

3. Seitan: Made from wheat gluten, seitan has a chewy texture that mimics meat and absorbs flavors well.

4. Jackfruit: Young green jackfruit has a pulled-meat texture and works great in savory dishes when shredded.

5. Chickpeas: Canned or cooked chickpeas can be used in place of chicken in many recipes, adding protein and a hearty texture.

Vegetarian Substitutes:

1. Paneer: This Indian cheese has a firm texture that can be cubed and cooked similarly to chicken.

2. Quinoa: While not a direct substitute for chicken, quinoa can add protein and texture when mixed with vegetables and sauces.

3. Mushrooms: Varieties like portobello or shiitake can be grilled or sautéed for a hearty, savory option.

4. Eggplant: When roasted or grilled, eggplant can provide a meaty texture and absorbs flavors beautifully.

These substitutes can be used in this Crockpot recipe, adjusting cooking times as needed based on the ingredient chosen.