Slow Cooker Asian Chicken & Greens

Slow Cooker Asian Chicken & Greens

Yes, you can have a terrific Asian dinner without a lot of slicing, stir-frying or ordering in. Don’t hesitate to sub whatever vegetables you happen to have in your crisper. If they’re quick cooking like baby bok choy, snow peas or spinach; simply add for the last 5 minutes of simmering. Cook up some rice and dinner’s done!

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 8 bone-in skinless chicken thighs
  • OR
  • 4 breasts
  • 1/3 cup (75 mL) soya sauce
  • 2 tbsp (30 mL) cornstarch
  • 2 tbsp (30 mL) brown sugar
  • 1 tbsp (15 mL) hot garlic chili sauce
  • 1 tsp (5 mL) ground ginger
  • 1 cup (250 mL) baby carrots
  • 1 small onion
  • 1 green pepper, coarsely chopped
  • 6 baby bok choy
  • OR
  • 1 cup (250 mL) snow peas (optional)
  1. Turn slow cooker to high or low depending on how long you want to cook chicken. Place thighs, bone-side up, in the bottom. Stir soya with cornstarch, sugar, hot garlic chili sauce and ginger. Whisk with a fork to dissolve cornstarch. Pour over chicken.

  2. Scatter carrots on top. Slice onion in half. Place flat side down on a chopping board and slice about ⅓-inch ( 0.8 cm) thick. Add, separating pieces as you add. Scatter with peppers. Gently press down on vegetables. Cover and cook for 3 to 4 hours on high or 5 to 6 hours on low. Then stir in bok choy or snow peas, if using. Cover and cook until done as you like, from 5 to 15 minutes. Serve over rice.

Nutrition Info

  • Amount
  • Calories 374
  • Protein 46 g
  • Fat 12 g
  • Saturated Fat 4 g
  • Carbohydrate 18 g
  • Fibre 2 g
  • Sugar 10 g
  • Cholesterol 190 mg
  • Sodium 1440 mg
  • % Daily Value
  • Potassium 22
  • Calcium 4
  • Iron 24
  • Vitamin A 40
  • Vitamin C 50
  • Vitamin B6 44
  • Vitamin B12 26
  • Folate 14
  • Magnesium 30
  • Zinc 52

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