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Slow-Cooked Asian Chicken Recipe
Slow-Cooked Asian Chicken Recipe photo by Taste of Home
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Slow-Cooked Asian Chicken Recipe

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4.5 19 29
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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
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 4-6 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1/4 cup slivered almonds

Nutritional Facts

1 each: 381 calories, 23g fat (5g saturated fat), 102mg cholesterol, 907mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 35g protein

Directions

  1. In a large skillet over medium heat, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken.
  2. Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds. Yield: 4-6 servings.
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.


Reviews for Slow-Cooked Asian Chicken

AVERAGE RATING
(29)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (5)
3 Star
 (3)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
shannondobos
Reviewed Feb. 10, 2016

"This was fantastic. I made it with just chicken thighs as that is what I had, and it was wonderful. The sauce is perfect for drizzling over rice and vegetables served on the side. Everyone, including the kids, really enjoyed this one."

MY REVIEW
edie0725
Reviewed Mar. 5, 2015

"This sounds really good...wondering if it can be done in slow cooker?"

MY REVIEW
greatwithoutgluten
Reviewed Nov. 23, 2014

"We really enjoyed this. I used chicken breasts and added more garlic. I believe you can never have too much garlic. The chicken was juicy and flavorful. Loved the Asian flavors. I served it with some rice and broccoli. It was a very easy week day meal!"

MY REVIEW
annette.barney@gmail.com
Reviewed Nov. 20, 2012

"My family loved this. I doubled the sauce and it turned out excellent!"

MY REVIEW
lorchen
Reviewed Nov. 1, 2012

"This was a bit too strong for me."

MY REVIEW
Quatelbaum
Reviewed Oct. 8, 2012

"Yummy and very easy!"

MY REVIEW
Winniefred
Reviewed Aug. 19, 2012

"Add unsalted peanuts to give it something extra, it was great!"

MY REVIEW
bmbadgley
Reviewed Jul. 19, 2012

"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."

MY REVIEW
eli05
Reviewed Apr. 23, 2012

"Thought it was perfect just the way it was. We served it over rice."

MY REVIEW
Aindia
Reviewed Apr. 22, 2012

"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 :)"

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