The last time I tried this recipe, I left it in the Balsamic-Ginger Chicken in the crock-pot went to work. When I returned home, it had burned and left a black mess inside of my crock-pot. Needless to say, that night we ate out.
That was the first time my crock-pot had completely ruined what I was trying to cook, but it had come close several times before. That crock-pot was pretty old and it was missing a handle. It had a metal rim around the lid that laid on top of the pot and it would not seal. Every time the condensation inside the lid started to roll down the rim of the lid, the lid would vibrate and sputter. That crock-pot made a mess and it was noisy! Am I the first person in the world to have a noisy crock-pot?
After coming home to burned food, I had enough of that unreliable crock-pot! I had received a gift card for Christmas from my stepson, so I used it to buy a reliable crock-pot. One that doesn’t make a mess, burn meals or make noise.
The first recipe I decided to try in my new crock-pot was the same recipe that had previously burned in the old crock-pot for Balsamic-Ginger Chicken Lettuce Cups. The chicken is slow cooked in a sweet and tangy balsamic-ginger sauce, then served wrapped inside a lettuce cup with rice and garnished with orange slices and scallions.
The second time was a charm! the balsamic-ginger chicken turned out beautifully!
Here’s how I made it:
Thanks for the new crock-pot, Dustin!
P.S. Learn how to supreme an orange here!
Crock-Pot Balsamic-Ginger Chicken Lettuce Cups
- ¼ cup brown sugar
- ¼ cup balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh ginger grated
- 2 garlic cloves chopped
- ¼ teaspoon crushed red pepper
- 1 ½ pounds boneless-skinless chicken thighs
- ¾ cup white rice
- 1 small head Boston lettuce
- 1 orange supremed
- 2-3 scallions sliced for garnish
- Combine sugar, vinegar, soy sauce, ginger, garlic, and cayenne pepper in a mixing bowl.
- Place the thighs into the crock-pot and pour the sauce mixture over top of them. Toss, to coat.
- Cook 4 to 6 hours on low or 2 to 3 hours on high, until the chicken, is cooked through and tender.
- Before serving, cook the rice according to package directions.
- While the rice is cooking, supreme the orange. Then cut the slices into quarters.
- Shred the chicken into bite-size pieces and place them into a bowl. Ladle some of the cooking liquid into the bowl and stir to combine. Separate the leaves of the lettuce head. Fill the leaves with a spoon full of the chicken mixture, then top with a spoon full of rice. Garnish with orange pieces and sliced scallions.