Slow-Cooked Asian Chicken Recipe
- 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
- 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.
1 each: 381 calories, 23g fat (5g saturated fat), 102mg cholesterol, 907mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 35g protein.
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?"
"My family loved this. I doubled the sauce and it turned out excellent!"
"This was a bit too strong for me."
"Yummy and very easy!"
"Add unsalted peanuts to give it something extra, it was great!"
"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."
"Thought it was perfect just the way it was. We served it over rice."
"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."
"My family loves this recipe, I've made it many times. My oldest daughter even requests it for her birthday. Thank you for sharing!"
"sooooo good. My ONLY change was I used only chicken drumsticks, but followed the recipe to a T and am making it right now. I DO thicken up the sauce a bit right in the crock-pot after removing the chicken and while the rice is cooking. Can't imagine what Kandy meant in her review, if you use the ginger and garlic, there is TONS of flavor."
"My family loved this! By the time this was done, the flavor was soaked into the chicken and was very tender!! If you love garlic add extra!"
"We loved this. I did add asian vegies to it, carrots, onions sliced thin and sliced water chestnuts for some crunch. I cut down on the amount of soy sauce to about 1/4 of a cup. I also added 1/8-1/4 tsp. red onion flakes for some bite. I increased the garlic to two cloves. I ended up doubling this recipe in order to have enough to go over the chicken. I brought the mixture to a boil and turned it off at that point before I poured it over the chicken. I put the carrots in the crock pot first. The carrots were cut about 2" long, cut on the diagonal. Then added the chicken and water chestnuts. Finally, I added enough Swanson's Organic chicken Broth to cover the carrots. I browned the slivered almonds in what remained of the sauce in the pan I had made that in and poured them over the chicken. Then I added green onions on top for presentation. Every bite was eaten. Next time I would probably add more vegies such as pea pods and perhaps some sweet peppers. This would be great served with or over rice or rice noodles. The taste of this is somewhat like a Teryake sauce with a little kick. The family wants it again soon. I even got a compliment from my teenage son!"
"This recipe has very little flavor. My family did not care for it at all. Maybe if it was marinated over night first it would have more flavor."