If you are looking for a super-duper slow cooker recipe, you have found it – Slow Cooker Ginger Chicken. This recipe is fall-off-the bone delightful with tons of pizzazz and it couldn’t be any simpler to make. The sauce is whipped up in a measuring cup and poured over the chicken after browning, and then cooked in a slow cooker for 3 hours.
The Asian flavors of ginger and garlic with a hint of soy, make this dish authentically fresh and much tastier than any take-out you can find. It is perfect for busy families, and people who just want a delicious no-fuss meal. I like to serve Slow Cooker Ginger Chicken over steamed rice, but quinoa is great too and the leftovers make for a great lunch the next day.
I have made this chicken recipe over and over again for my family and friends never having any complaints, just asking for seconds. You won’t believe the convenience of this meal.
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
parsley leaves, optional
1. In the slow cooker insert or in a large pot, add 1 tablespoon oil and place over medium heat. Salt and pepper the chicken on both sides and add the chicken to the pot and brown for 4 minutes. Turn over and brown the other side for 3 minutes.
2. Mince the garlic and grate the ginger. Slice the jalapeno thinly. Add the garlic, ginger and jalapeno to a measuring cup, along with soy sauce, chicken broth, rice vinegar and sesame oil, stir. After the chicken is done browning, pour the sauce over the chicken.
3. Allow the sauce to simmer and then place the insert into the slow cooker, or if prepping in a separate pot, pour all the ingredients into the slow cooker to cook on high for 3 hours. If you don’t have a slow cooker, turn the heat to simmer and cook for 2 hours on the stove top. When the chicken is done, spoon over steamed rice and sprinkle with fresh parsley, enjoy!