Red Cooked Chicken with Stir-fry vegatables, slow cooker

I've made this recipe both fresh, and by freezing it first- came out great both ways. Please follow directions carefully for best results! Please note that chicken has bones in it and make sure marinade is cooked throughly. Let me know what you think!

-Casserole club prep. directions:
1. defrost bag with chicken and marinade in it in fridge completely (takes a full day if not longer).
2. place both chicken and marinade in crock pot. I cooked it on low for a good 8 hrs. if not a bit longer to ensure marinade was cooked. The chicken stay moist, so don't worry about drying it out.
3. Follow steps 2 and 3 of recipe below


Complete Recipe
1/2 cups dry cooking sherry
1/3 cups soy sauce
1/4 cup packed brown sugar
2 tablespoons grated peeled fresh ginger
1 teaspoon Chinese Five spice powder
3 cloves garlic, crushed
1 bunch of green onions, cut into 2 inch pieces (white and green parts separated)
3 lbs. bone in skinless chicken thighs

1 bag (16 0z) frozen veggies for stir fry

1. In slow cooker, combine sherry, soy sauce, sugar, ginger, five spice powder, garlic and green parts of onion. (coarsely chop green parts, put in fridge until serving time)

Add chicken thighs and coat with sherry mixture. Cover slower cooker with lid and cook on low for 8 hours, or on high for 4 hours.

2. Just before serving, cook veggies per package directions (either stove top or microwave)

3. With tongs, transfer chicken from crock pot to deep platter. Leave the sauce in the crock pot. Stir cooked vegetables into slow cooker to mix with sauce. Spoon vegetable mixture over chicken. Serve with rice (provided)

Serves 4-6