Amish Molasses Chicken In Slow cooker. A simple, tangy-sweet Amish-style slow cooker chicken with rich molasses sauce that becomes tender and flavorful.
Servings: 4
Ingredients
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Use about 2½ to 3 pounds of chicken thighs with the bone and skin still on.
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1/2 cup dark molasses
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1/3 cup apple cider vinegar
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1 teaspoon kosher salt
Amish Molasses Chicken In Slow cooker
Amish Molasses Chicken: Directions
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Dry the chicken thighs using paper towel, but do not remove the skin. This assists them to adhere together and it brings flavor as they reduce in the slow cooker.
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Put the raw chicken thighs in one tight layer in the bottom of a 4- to 6-quart slow cooker, skin-side up where feasible. It is okay as long as they do not cover much of the skin but make as much of the skin possible visible.
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Season the chicken thighs in the slow cooker evenly with the kosher salt, some of it falling between the pieces so that every bite is seasoned.
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Pour the dark molasses slowly on the uncooked chicken thighs and allow it to run down into the crevices of the meat and drip into the bottom of the slow cooker. Wipe in your time till every bit is well covered with molasses.
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Add the apple cider vinegar into and over the chicken thighs in the slow cooker. There is no need to stir; when the chicken is cooking, the molasses, salt and vinegar will combine to form a tasty rich cooking sauce that has a tangy-sweet flavor.
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Cover the slow cooker with the lid and cook on LOW (6-7 hours) or on HIGH (3-4 hours) till the chicken becomes very tender and easily pulls off the bone. The sauce will be watery, yet rich-flavored.
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After cooking, taste one spoon of the liquid cooking and (optionally) add a pinch of extra salt to enhance the flavors. To the slightly thickened sauce, you may leave the lid off and allow the chicken to marinate on WARM 15-20 minutes, or tell-tale some of the juices on a small saucepan and bring to a boil on the stove a few minutes before serving.
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Plate the chicken thighs and pour the dark molasses sauce in the slow cooker on top. You can always get them off the table at the time you like the bones and the skin, or take them away in advance, or you will find it easier to eat it.
Variations & Tips
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You may also wish a touch more savoriness to sweetness, in which case one teaspoon of dry mustard or 1/2 teaspoon of black pepper can be added together with the salt; it still keeps the dish squarely in the Amish-style pantry tradition without disrespecting the simple list of ingredients.
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To add a little bit of richness, you can brown the chicken thighs in a skillet a few minutes on each side and then put them in the slow cooker, but I rarely do so on a crazy day.
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Boneless, skinless thighs will be fine, too, only cut down the time required for cooking by some 30 minutes and watch them carefully, as it is easy to burn them without knowing it.
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To enhance the meal, stuff a few onions, which have been peeled, halved, or thickly cut pieces of carrots around the chicken and then drizzle with the molasses; they will absorb the sauce and make a one-pot supper.
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Leftovers are easy to reheat and delicious shredded and heaped over rice or put into soft rolls and made into sandwiches the following day.
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