Ginger Chicken With Bulgur (Crock Pot)

Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

From the Sunset Crockery Cookbook. I've been working my way through it and so far everything I've tried has been excellent. This chicken has a very nice delicate flavor. I used thighs instead of breasts. The recipe said to cook it for 6 to 7 hours. I had it in for about 6.5 and the meat was just a tiny bit dry. Next time I'll check it sooner. This is definitely something I'm going to make often though. Please try it.

Ingredients Nutrition

Directions

  1. Combine cilantro, ginger, garlic and 2T of green onions.
  2. Arrange chicken pieces on top of cilantro mixture.
  3. Pour soy sauce and broth over chicken.
  4. Cook on low for about 6 hours.
  5. Remove chicken and keep warm.
  6. Stir bulgur into cooking liquid.
  7. Cook on high for 15 to 20 minutes, or until almost all of the liquid has been absorbed.
  8. Serve chicken over bulgur.
  9. Sprinkle with other 2 T green onions.

Reviews

(3)
Most Helpful

This was awesome! I did not use any bulgur. The end result did not have any ginger taste remaining, so it was different that I expected, but ti was still totally yummy. The chicken turned out incredibly tender and juicy. Thank you!

Carianne July 04, 2009

We enjoyed this and will be having it again. The Bulgur is a defiant must as it adds great texture and a nice oh so mild nutty taste. I did add some greens (6 ounces of collar greens and 6 ounces of chard) on top of cilantro, ginger, garlic and onion mixture, followed by placing the chicken on top of the greens. Also add 1 tablespoon brown sugar to the soy sauce mixture and increased the broth to 1 cup.

Debbwl June 24, 2008

This was pretty good... could of used a tad more... something not sure what... I used coucous cause I did not have amy burgurl

Roza Bockelman July 21, 2003

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