An old family recipe I reworked with real ingredients. I love it with boneless chicken breasts, but you can pretty well use any cut of chicken. Bone-in, boneless, thighs, breasts, etc. We've also done it with pork chops lots of times, which is also delicious. Definitely serve it over rice, and add a side of your favorite veggies, perhaps a salad.
6-8pieceschickenbreasts or thighs are best, though any cut will do
Add water and chicken to the crockpot and turn it on.
In a covered container (like a mason jar with the lid on, shake the rice flour to combine with a bit of water - around ⅓ cup or so... but I never measure). This prevents lumps when you add it to the pot.
Add rice flour/water mixture, and all other ingredients.
Stir well to combine, ensuring chicken is coated in sauce.
Leave to cook on low for 6-8 hours (or according to your crockpot's usual times.)
Stir occasionally to coat the chicken in the sauce as it cooks.
Serve over rice, with lots of saucy yumminess.
To cook on the stovetop, just follow the same directions and simmer on medium. The length of cooking time will depend on your chicken pieces. Boneless will be shorter (15-20 minutes on a low simmer) and bone-in will take a little longer (20-30 minutes on a low simmer). I often throw it together in a pot, then start my rice and veggies to steam, and by the time the rice is ready, the chicken is too.Always check for doneness before eating. Chicken will easily pull off the bone when done, and be cooked all the way through when you cut into it, with no pink.