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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!
Serves: 4
Prep Time: 15 min
Cook Time: 3 hours


8 bone-in skinless chicken thighs
4 breasts
⅓ cup soya sauce
2 tbsp cornstarch
2 tbsp brown sugar
1 tbsp hot garlic chili sauce
1 tsp ground ginger
1 cup baby carrots
1 small onion
1 green pepper, coarsely chopped
6 baby bok choy
1 cup snow peas (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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

Per serving Amount
Protein46 g
Fat12 g
Saturated Fat4 g
Carbohydrate18 g
Fibre2 g
Sugar10 g
Cholesterol190 mg
Sodium1440 mg
Per serving % Daily Value
Vitamin A40
Vitamin C50
Vitamin B644
Vitamin B1226