Rating: 4 stars
23 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 7
  • 5 star values: 12

Serve over steamed rice to savor every bit of the sweet Asian glaze. This classic dish is a slow-cooker must-have on your weeknight meal planner.

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 2 chicken thighs, 1/3 cup sauce, 1/2 teaspoon sesame seeds, and 1 1/2 teaspoons green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.

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  • Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.

  • Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

310 calories; calories from fat 0%; fat 11.6g; saturated fat 2.4g; mono fat 4g; poly fat 3.6g; protein 36.7g; carbohydrates 12g; fiber 0.6g; cholesterol 148mg; iron 2.3mg; sodium 656mg; calcium 34mg.
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