Ginger Chicken With Bulgur (Crock Pot)

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.

• Ready In: 6 hrs 20 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 2  tablespoons fresh ginger, grated or finely minced
• 3  garlic cloves, minced or pressed
• 1⁄2 cup cilantro leaf
• 1⁄4 cup green onion, thinly sliced
• 3  tablespoons soy sauce
• 1⁄2 cup low sodium chicken broth
• 1  cup bulgur

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.