Prep 10 mins
Cook 6 hrs
This is extremly tender chicken smothered in a flavorful dark gravy--easy and nice serve over rice.
- 4 lbs broiler-fryer chickens, cut up
- 2 tablespoons vegetable oil
- 1⁄3 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1⁄4 cup slivered almonds
- In a large skillet over medium heat, brown the chicken in the oil in both sides. Transfer to the slow cooker.
- Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over the chicken.
- 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.
- Remove chicken to a serving platter and sprinkle with almonds. Spoon the juices over the chicken or thicken the juices if desired.
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!
Hubby loves this one! I have to cook it regularly.
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.