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Extremely tender chicken is smothered in a dark, flavorful sauce in this easy and elegant entree. It's so nice to find another tantalizing way to serve chicken. Sprinkled with almonds, this is a dish I proudly serve to family or guests. -Ruth Seitz, Columbus Junction, Iowa
Nutritional Facts 1 serving equals 381 calories, 23 g fat (5 g saturated fat), 102 mg cholesterol, 907 mg sodium, 6 g carbohydrate, 1 g fiber, 35 g protein.
Originally published as Slow-Cooked Asian Chicken in Taste of Home December/January 1998, p39
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 20, 2012 by annette.barney
My family loved this. I doubled the sauce and it turned out excellent!
Reviewed on Nov. 01, 2012 by lorchen
This was a bit too strong for me.
Reviewed on Oct. 08, 2012 by Quatelbaum
Yummy and very easy!
Reviewed on Aug. 19, 2012 by Winniefred
Add unsalted peanuts to give it something extra, it was great!
Reviewed on Jul. 19, 2012 by bmbadgley
I marinated cut up chicken breasts about two hours prior to cooking. Some changes:1.Double the sauce recipe, only using half to marinate. Refrigerate the rest for later.2.Cook chicken in slow cooker on low for 2-3 hours, then switch to warm.3.To thicken the sauce, mix 1/3 cup cold water with 1 tablespoon corn starch. Add to a small sauce pan and stir over medium heat until thickened. Add the contents from the slow cooker and keep warm until served.4.Sprinkle with toasted sesame seeds prior to serving.Overall, very tasty and will make again. Thanks to all the previous reviewers who helped me make these changes.
I marinated cut up chicken breasts about two hours prior to cooking. Some changes:
1.Double the sauce recipe, only using half to marinate. Refrigerate the rest for later.
2.Cook chicken in slow cooker on low for 2-3 hours, then switch to warm.
3.To thicken the sauce, mix 1/3 cup cold water with 1 tablespoon corn starch. Add to a small sauce pan and stir over medium heat until thickened. Add the contents from the slow cooker and keep warm until served.
4.Sprinkle with toasted sesame seeds prior to serving.
Overall, very tasty and will make again. Thanks to all the previous reviewers who helped me make these changes.
Reviewed on Apr. 23, 2012 by eli05
Thought it was perfect just the way it was. We served it over rice.
Reviewed on Apr. 22, 2012 by Aindia
I made this today! I used boneless chicken breasts and doubled the sauce, served it over rice and had Asian veggies on the side. The chicken was super tasty!The sauce is very good, but after cooking all day it smells far more flavorful than it tastes. I think I'd make a batch of the sauce to use to cook the rice next time to give it more flavor to match the chicken. Or maybe cube the chicken and add some veggies to start. Hrmm the ideas are flowing, that is a good sign :)
I made this today! I used boneless chicken breasts and doubled the sauce, served it over rice and had Asian veggies on the side. The chicken was super tasty!
The sauce is very good, but after cooking all day it smells far more flavorful than it tastes. I think I'd make a batch of the sauce to use to cook the rice next time to give it more flavor to match the chicken. Or maybe cube the chicken and add some veggies to start. Hrmm the ideas are flowing, that is a good sign :)
Reviewed on Jan. 27, 2012 by alyene
I made this for the first time for an easy Sunday lunch. On Saturday I cut up the chicken, mixed the other ingredients, and let the chicken marinate overnight. First thing Sunday morning I simply put it all into the crock pot on "high" and my husband and I had a delicious meal waiting for us after church. I served it with rice and an Asian veggie mix, but we soon mixed it all together with the chicken. The only thing I'm going to change next time is to use reduced sodium soy sauce (we were thirsty for the rest of the day) and try to thicken the sauce a bit before serving it. It's so good and so fast and easy, I'm so glad to have this recipe on hand for Sundays and other slow-cooker occasions.
Reviewed on Sep. 12, 2011 by jkbindep
My family enjoyed this recipe served over rice. This is quick and easy to make with few ingredients.
Reviewed on Aug. 23, 2011 by elendil
My family loves this recipe, I've made it many times. My oldest daughter even requests it for her birthday. Thank you for sharing!
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