Prep 5 mins
Cook 8 mins
From the "Fix it and Forget It" cookbook of crockpot recipes. Turns out with little effort. We enjoy it served over rice, with a salad on the side. I also use jarred ground ginger and jarred minced garlic--comes out just as well. I often double the sauce ingredients that go on top of the chicken--if you like it with more sauce, I suggest you do this. I also use low-sodium soy sauce, otherwise it will be really salty.
- 6 -8 skinless chicken thighs
- 1⁄2 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons grated fresh ginger
- 2 garlic cloves, minced
- Wash and dry chicken. Place in slow cooker.
- Combine remaining ingredients. Pour over chicken.
- Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).
I thought this was very good. I used frozen chicken breasts and cut them up into bite-sized pieces and then put them in the crock pot, doubled the sauce, and cooked on low about three or four hours. I served over rice and thought it was very good. I used some cornstarch to thicken the sauce at the end.
This was okay. I used dark and white meat and cooked as directed. I have to say that the white meat wasn't very good, so ONLY USE DARK MEAT for this recipe. The breasts actually got a bit hard after cooling.
Husband tasted/tested and approved! Tasty and easy to throw together. I only had regular soy sauce, so I diluted it with some pineapple juice and water to cut down the saltiness (about 1.5 to 2 cups liquid altogether). I also doubled the brown sugar and used 1 T of ground ginger rather than fresh ginger. Cooked it on HIGH for 5 hours, and the chicken was tender and juicy. Served it over plain Basmati rice to sop up all the sauce.