- 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
- 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.
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Slow-Cooked Asian Chicken
"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."
"This sounds really good...wondering if it can be done in slow cooker?"
"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 family loved this. I doubled the sauce and it turned out excellent!"
"This was a bit too strong for me."