Slow-Cooker Ginger Chicken is scrumptiously easy and loaded with gingery umami flavors.
If you are looking for a super slow cooker recipe, you have found it. My slow cooker ginger chicken recipe is fall-off-the bone delightful with tons of Asian flavors, and it couldn’t be any simpler to make. The sauce is easily whipped up in a measuring cup and poured over the chicken after browning, and then cooked in a slow cooker for 3 hours.
The tangy tastes of ginger and garlic with a hint of soy make this dish authentically fresh and much more delightful than any take-out you can find. I like to spoon the chicken over steamed rice, but quinoa is nice too, and if you have any leftovers, they make a great lunch the next day.
I have made this chicken recipe over and over again for my family and friends because everyone seems to enjoy it so much. I think it will become part of your recipe regime too.
Ingredients
1 pound chicken thighs, bone in with skin
1 pound chicken legs
2 tablespoons fresh ginger, minced
2 cloves garlic
1/2 jalapeno, red or green
1/2 cup soy sauce
1/2 cup chicken broth
2 teaspoon rice vinegar
2 teaspoon sesame oil
salt
pepper
vegetable oil
rice, optional
parsley leaves, optional
(Serves 4-6)
To Prepare:
1. In slow cooker insert or in a large pot, add 1 tablespoon oil and place over medium heat. Salt and pepper chicken on both sides and add chicken to pot and brown for 4 minutes. Turn over and brown other side for 3 minutes.
2. Mince garlic and grate ginger. Slice jalapeno thinly. Add garlic, ginger and jalapeno to a measuring cup, along with soy sauce, chicken broth, rice vinegar and sesame oil, stir. After chicken is done browning, pour sauce over chicken.
3. Allow sauce to simmer and place insert into slow cooker, or if prepping in a separate pot, pour all ingredients into slow cooker to cook on high for 3 hours. *If you don’t have a slow cooker, turn heat to simmer and cook for 2 hours on stove top. When chicken is done, spoon over steamed rice and sprinkle with fresh parsley. Enjoy!
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