Slow Cooker Soy Ginger Chicken Recipes

SOY-GINGER CHICKEN

Steps:

• Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

SLOW COOKER SOY-GINGER CHICKEN

Steps:

• In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
• In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
• Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).

GINGER SOY CHICKEN WINGS

Steps:

• Combine all ingredients except green onions and sesame seeds in slow cooker; cover and cook on high for 3-4 hours, draining off the fat after 3 hours.
• Arrange chicken wings on a platter; garnish with green onions and sesame seeds.

CROCK POT GINGER CHICKEN

Steps:

• Mix soy sauce, water, brown sugar and ginger and pour into a crock pot.
• Put in as many chicken thighs as can be covered with sauce.
• Cook 4 to 6 hours on low.
• I like to quickly crisp up the chicken under the broiler before serving.

CROCK POT SOY GINGER CHICKEN

Steps:

• In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
• Add chicken and carrots and toss to coat.
• Cover and cook on low until chicken is tender, about 6 hours.
• Using a large spoon, skim off and discard any fat from surface of cooking liquid.
• In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of water.
• Ladle 1 cup cooking liquid into measuring cup;whisk to combine.
• Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute.
• With slow cooker turned off, stir in cornstarch mixture.
• Serve chicken with white rice, if desired, garnishing with cilantro spring and chopped scallions.

SLOW-COOKER TERIYAKI CHICKEN WINGS

Steps:

• In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.
• Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.
• Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).