Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

This is extremly tender chicken smothered in a flavorful dark gravy--easy and nice serve over rice.

Ingredients Nutrition


  1. In a large skillet over medium heat, brown the chicken in the oil in both sides. Transfer to the slow cooker.
  2. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over the chicken.
  3. Cover and cook on high for 1 hour. Reduce heat to low and cook 4 to 5 hours longer or until the meat juices are clear.
  4. Remove chicken to a serving platter and sprinkle with almonds. Spoon the juices over the chicken or thicken the juices if desired.


Most Helpful

We really enjoyed this. The flavors from the sauce really get down deep into the chicken while slow cooking. Every bite was deliciously seasoned. I didn't brown the chicken, just threw it in the crock, other than that one step I followed the recipe completely. It even tastes good cold! Thanks!

~Bekah~ April 29, 2004

Hubby loves this one! I have to cook it regularly.

Ash-a-Wii January 06, 2010

Soy sauce dominates this dish -- at least this is the case when you use less than 4 lbs of chicken (I used 3 whole breasts). The result was salty albeit tastey meat. My changes: 3 garlic cloves, 1" grated ginger root, 1 finely chopped onion, and 1/4 c. Mrs. May's dry-roasted almond snacks (broken up). I cooked everything incl. the almonds on low for six hours and didn't brown the meat ahead of time. If I made this with 3 chicken breasts again, I would cut back on the soy sauce or at least avoid the super-potent soy sauce of Kikkoman. Picture submitted.

DoubletheGarlic July 13, 2006

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