Oxmoor House
6 servings (serving size: 2/3 cup chicken mixture and 1/2 cup rice)

The grated fresh ginger in this classic Chinese recipe makes the chicken extra sweet. Substitute pork tenderloin in place of chicken thighs, if desired.

How to Make It

Step 1

Combine first 12 ingredients in an electric slow cooker. Cover and cook on LOW for 6 hours or HIGH for 4 hours. Serve over rice.

Step 2

Equipment Tip: To grate ginger quickly, we recommend using a Microplane grater. It's a kitchen must-have.

Chef's Notes

To grate ginger quickly, we recommend using a Microplane grater. It's a kitchen must-have.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

EllenFL's Review

January 14, 2014
4 1/2 stars. Really good. I also browned the chicken first. Was probably done in less than 4 hours on high. Also think a dutch oven might be a good idea, but really good anyway. Used Splenda and ground ginger.

EDB123's Review

October 16, 2013
I really liked this recipe but am giving it 3 stars instead of 4 because I had to make a lot of changes. It's a good solid weekday crock pot recipe that doesn't require a lot of prep. Here are the changes I made. 2 tbs sugar + 1 tbs splenda 1 can pineapple chunks 1.5 pounds chicken thighs a little extra soy & cider vinegar, also added a tbs or 2 of sweet chili sauce

steponme's Review

January 02, 2015
I don't like anything overly sweet, so I used half the suggested sugar and ketchup, an extra tablespoon of low sodium soy sauce and it was perfect for my taste. Also, next time I think one can of pineapple would be enough and because I prefer crispy vegetables I'd add the peppers and onions the last 1 -1 1/2 of cooking.

ain270988's Review

March 08, 2013
good but i need to alter a little bit the amount of the ingredient...

CharlieR's Review

January 28, 2013
Love this recipe. Lots of flavor and so easy to make. It looks like you slaved over dinner but you just threw everything in the crock pot and made the rice. Because I don't care for green bell peppers, I use 2 red ones. I also omit the ginger and substitute Splenda for the sugar. Hard to beat this one!

dougswoman86's Review

October 24, 2012
This is one meal I get all the time when I go out for Chinese food I absolutely love this dish

hotpsoup's Review

April 09, 2014
Really good recipe. I browned the chicken first. It's a perfect family pleaser; my toddler and hubby gobbled it up.This is so easy to cut up the night before and leave in the slow cooker while at work. I'll make it again for sure.

cinnamoncloves's Review

November 01, 2012

grice1's Review

November 07, 2012
Very good and easy to make. I used 1 1/2 lbs skinless boneless chicken breasts instead of the 1 lb chicken thighs. Agree with previous reviewer this is worthy for special occasions or even a potluck.

Jenyfyr's Review

January 02, 2013
I have made the recipe as directed in the crockpot and loved it, but tonight I was short on time (and chicken thighs) so I substituted lean boneless pork chops, cubed, and cooked the recipe in my cast iron dutch oven in a 325 stove for 1.5 hours. It turned out just as nicely, if not better, as the crockpot method...the sauce really thickened up perfectly and the pork is perfectly tender and moist.