Serves: 4-6 Prep: 10 min Cook: 3 hrs Total: 3 hr 10 min

INGREDIENTS

Cooking spray

2 tbsp. packed brown sugar

1 1/2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. fresh thyme leaves

1 whole chicken, neck and giblets removed

Kosher salt

Freshly ground black pepper

DIRECTIONS

1. Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place in slow cooker, creating a rack for the chicken. 
2. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. 
3. Pat chicken dry with paper towels and season generously with salt and pepper. Rub brown sugar mixture all over chicken, then place in slow cooker, breast side up. 
4. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°. 
5. Remove chicken from slow cooker. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden, 3 to 4 minutes. Let rest 10 minutes before slicing and serving.

Serves: Prep: 10 min Cook: 30 min Total: 40 min

INGREDIENTS

• 3 tablespoons butter, divided
• 1 lb. chicken thighs
• Salt and pepper
• 1 tablespoon paprika
• 3 cloves garlic, minced
• ½ cup Austerity Wines Chardonnay
• ½ cup heavy cream
• ⅓ cup shredded Parmesan
• Basil leaves for garnish

INSTRUCTIONS

1. Preheat oven to 400F.
2. Heat 1 tablespoon of butter in an ovenproof skillet over medium-high heat.
3. While the skillet is heating up, generously sprinkle the salt, pepper, and paprika over both sides of the chicken thighs.
4. Sear the chicken thighs for about 3 minutes per side, until golden brown.
5. Transfer the chicken to a plate and set aside.
6. Turn down the heat to medium and add the remaining two tablespoons of butter to the skillet.
7. Add the minced garlic and cook for about 2 minutes until fragrant, stirring frequently.
8. Add the chardonnay, cream, and parmesan.
9. Whisk the mixture until creamy and begins to bubble.
10. Add the chicken back into the skillet and transfer it to the oven.
11. Cook for 30 minutes.
12. Sprinkle with chopped basil or full basil leaves and enjoy!

Serves: 4 Cal: 187

INGREDIENTS

• 1/2 cup hoisin sauce
• 2 tablespoons tamari or soy sauce
• 2 tablespoons honey
• 1 tablespoon minced peeled fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
• 2 tablespoons water
• 1 tablespoon cornstarch
• Steamed rice or lettuce, for serving (optional)

INSTRUCTIONS

1. Place the hoisin sauce, soy sauce, honey, ginger, garlic, and pepper in a 4-quart or larger slow cooker and stir to combine. Add the chicken and stir to combine. Cover and cook until the chicken is cooked through and registers an internal temperature of 165°F, 3 to 4 hours on the LOW setting, or 1 1/2 to 2 hours on the HIGH setting.
2. Transfer the chicken to a serving bowl with a slotted spoon. Pour the sauce into a small saucepan and bring to a simmer over medium heat. Meanwhile, stir the cornstarch and water together in a small bowl until the cornstarch is fully dissolved. Add the cornstarch slurry to the simmering sauce and cook until thickened slightly, about 1 minute. Remove from the heat. Serve the chicken with steamed rice or in lettuce leaves as lettuce wraps, with sauce for drizzling.

RECIPE NOTES

Hoisin sauce: This Chinese sauce is a thick, sweet condiment made from sugar, soybeans, garlic, sesame seeds, chiles, and spices. For this recipe, we recommend finding a thick, paste-like hoisin sauce that is sold in a jar, not a bottle. To make this dish gluten-free, look for a hoisin sauce that does not contain wheat.

Storage: Store the chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.