Slow Cooker Soy Chicken Recipe

gingery slow cooker chicken

Brian Woodcock

Give your spring dishes a fresh pop of flavor with this ginger chicken that can cook in your slow cooker all day long, served alongside some tangy cabbage slaw.

Yields: 4 servings

Total Time: 6 hours 50 mins

1/4 c.

apricot jam

2 tbsp.

ketchup

1/4 c.

soy sauce

2 tbsp.

grated fresh ginger

2 lb.

boneless, skinless chicken thighs, trimmed of excess fat

cloves garlic, chopped

medium onion, chopped

small red jalapeño pepper, chopped

1/4 c.

unseasoned rice vinegar, divided

Kosher salt and freshly ground black pepper

1 c.

long-grain white rice

1/4

small red cabbage (about 8 ounces), cored and thinly sliced

scallions, sliced

1 tbsp.

chopped fresh cilantro, plus more for serving

1 tbsp.

olive oil

Toasted sesame seeds, for serving

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Combine apricot jam, ketchup, soy sauce, and ginger in a 5- to 6-quart slow cooker. Add chicken, garlic, onion, and jalapeño; toss to coat. Cook, covered, until chicken is cooked through, 3 1/2 to 4 1/2 hours on high or 5 1/2 to 6 1/2 hours on low. Transfer chicken to a plate and shred using two forks; return to slow cooker. Stir in 2 tablespoons rice vinegar. Season with salt and pepper.
Twenty-five minutes before serving, cook rice according to package directions. Toss together cabbage, scallions, cilantro, oil, and remaining 2 tablespoons rice vinegar in a bowl. Season with salt.
Serve chicken and sauce over rice topped with slaw, cilantro, and sesame seeds.

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