When I first got to China I didn't really look for a crockpot. For me, it was kind of low on the list what with the challenges of learning a new language, how to get around on the subway with a baby and a toddler, and figuring out what I could cook using local ingredients (we came to China for a start-up which didn't work out and then found a job with a local Chinese company so back then buying anything imported just wasn't financially possible).
My awesome friend Cami clued me in on first using a rice cooker as a kind of crockpot substitute. Now, I guess the point of a crockpot is for things to cook slow and unattended, which you can't exactly do with a rice cooker. But this recipe for BBQ chicken does require less watching than on the stove so I guess its a bit of a happy medium between the crockpot and the stovetop.
This BBQ chicken recipe is easy and relatively quick ( 60 minutes-ish) and it is super easy. I usually like to make homemade rolls, but sometimes I'll pick up rolls at Carrefour if I'm in a hurry.
1 bottle ketchup
1/4 cup(50g) brown sugar (I usually use the dark Chinese kind because I like the molasses flavor it adds to the sauce- if you use imported light brown sugar add 2 teaspoons of molasses
1 (5ml)tsp garlic powder (sometimes hard to find - I've found it at Metro and Tesco. You can substitute 3 cloves crushed fresh garlic if you prefer)
few dashes of paprika
fresh ground pepper to taste
1(5ml) tsp salt
few dashes of liquid smoke (I've seen this at City Shop, although it is one of the things that I bring from the States. It's tiny and lasts forever)
3(45ml) tbsp chicken bouillon
1 (240 ml)cup water
4-5 chicken breasts
Push down cook button and cook 30-40 minutes.