Asian Chicken Legs

READY IN: 7hrs 10mins
Recipe by lilkittykt

This came from Woman's Day magazine, slow cooker recipe card.

Top Review by Larawithoutau

I also used Kikkoman's Stir-Fry sauce and found the finished product to be tasty which was great since considering the ease of preparation. I didn't have chicken legs, so I used 3 skinless boneless chicken breast halves. I omitted the orange peel & cashews and used 8 oz fresh baby corn (found in the Asian section of the produce department). I didn't have fresh ginger so I used about 1/4 t. ground ginger. Lastly, when the dish finished cooking, I lightly shredded the chicken a bit, added a little crushed red pepper flakes, added a half a pack of crushed Ramen noodles (the kind you use for the instant soup, minus the seasoning packet) & 8 oz frozen sugar snap peas. Turn crock on "warm" and let sit for an additional 10 minutes.

Ingredients Nutrition


  1. Mix all ingredients in a 3 quart or larger slow cooker.
  2. Cover and cook on high 4 hours or on low 7-9 hours, until chicken is tender.
  3. Carefully lift chicken (it's fall off the bone tender) onto serving platter.
  4. Top with the sauce and vegetables, sprinkle with scallions and cashews.

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