Slow Cooker 5 Spice Chicken
- Spice Rub
- 1 t minced garlic
- 2 t minced fresh ginger
- 2 t vegetable oil
- 1/8 t sesame oil
- 2 t soy sauce
- 2 t brown sugar
- 2 t Chinese five-spice
- 3 chicken breast (skinless; skin on requires additional broil)
- 1/3 c diced red onion
- 2 t sake
To make the spice rub, combine the garlic, ginger, vegetable oil, sesame oil, soy sauce, brown sugar, and 5 spice powder in a small bowl. Stir until combined.
Rub the spice mixture all over the chicken breasts.
Dice the onion and place it in the bottom of an oven-proof pot. Pour the rice wine over the onion, then layer in the chicken pieces. Make sure the chicken pieces are closely packed in the pot. Cover the pot and slow-cook for four hours.
If using skin-on chicken breasts:
Use tongs to carefully remove the chicken from the liquid in the slow cooker and place them on a baking sheet. Broil the chicken on high for 5 minutes, or until the skin is brown and crispy; take care not to burn the skin.