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Throw together this Slow Cooker Asian Chicken when you're craving takeout flavors at home. The thighs simmer slowly in a rich, sweet-savory blend until they practically melt apart. It's super simple and way cheaper than delivery.
Benefits Worth Noting
Forget calling for delivery and whip this up instead. You'll probably find all the ingredients in your pantry already. It tastes way better than restaurant versions because you're in control of what goes in - nothing artificial. The leftovers taste amazing too. Both little ones and adults can't get enough.
Ingredients List
- Chicken Thighs: 3 pounds, boneless and skinless
- Soy Sauce: 1 cup reduced sodium variety
- Rice Vinegar: 1/4 cup
- Honey: 1/4 cup
- Brown Sugar: 1/4 cup
- Garlic: 4 cloves minced
- Ginger: Large piece shredded
- Water: For cornstarch mixture
- Cornstarch: Thickens the sauce
- Sesame Seeds: For garnishing
- Green Onions: Sliced for garnish
- Rice: For serving alongside
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Cooking Instructions
- Arrange chicken:
- Place thighs flat on the slow cooker bottom. Avoid piling them up for even cooking.
- Create sauce:
- Combine soy sauce, vinegar, honey, brown sugar, garlic, and ginger in a bowl until sugar dissolves completely.
- Cover chicken:
- Drizzle the mixture over the chicken. Make sure each piece gets coated.
- Set to cook:
- Cover with the lid. Cook for 2 hours on high or 4 hours on low. Chicken should tear apart easily.
- Shred meat:
- Remove chicken and tear into shreds using two forks.
- Prepare sauce:
- Drain liquid through a sieve into a saucepan. Mix cold water with cornstarch and add to the liquid.
- Thicken sauce:
- Heat until bubbling and glossy. This takes around 2 minutes. Stir constantly.
- Combine everything:
- Return shredded chicken to the thickened sauce. Toss until thoroughly coated.
- Plate up:
- Spoon over hot rice. Sprinkle with green onions and sesame seeds.
Superior To Delivery
Your kitchen will fill with mouthwatering aromas as it cooks. You'll save money compared to ordering in. Everything's natural - just wholesome ingredients. Perfect solution when Chinese food cravings hit but you don't feel like going out.
Sauce Creation Tips
Homemade sauce beats store-bought every time. The fresh garlic and ginger really make it pop. If you want it sweeter, just pour in extra honey. For less sweetness, cut back on the sugar. Some people like adding more vinegar for extra zing.
Choosing Your Meat
Thighs really nail this dish - they stay moist and flavorful. The dark meat really drinks up those flavors. If you prefer white meat, chicken breasts work too but cook them for less time. Just cut everything the same size for even cooking.
Handy Time-Savers
Get this going before heading out, dinner's all set when you return. No need for checking or stirring during cooking. The rice only needs 20 minutes - get it started as the chicken finishes. Want a thicker sauce? Just stir in more cornstarch mixture.
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Storing Extras
Stays fresh up to 4 days when refrigerated. Store in airtight containers. Reheat in the microwave or on the stove. Add a tiny splash of water if the sauce seems too thick. Freezes well for up to 3 months but don't freeze with rice. Cook fresh rice when you're ready to eat it.
Frequently Asked Questions
- → What if I prefer chicken breasts?
Totally fine! Though thighs stay juicier in slow cookers. If you're using breasts, check them earlier, as they cook quicker (try 30 minutes sooner). Cutting them in larger pieces helps too. Some folks do a mix of both thighs and breasts—it works great. Bonus tip: browning the breasts first can add some extra flavor, but be careful not to overcook them—they’re delicate!
- → How can I thicken the sauce?
Simple fix! Just mix 1 1/2 spoons of cornstarch with cold water to avoid lumps. Add it in and let it work its magic. Another trick? Take the lid off for the last 30 minutes to let it naturally reduce. Want it extra sticky? Stir in a spoon of honey. And remember, sauce thickens more as it cools, so don't overdo it.
- → Need a gluten-free version?
Easily done! Switch regular soy sauce for gluten-free tamari or soy sauce. Double-check your ingredients—hidden wheat can sneak in, even in rice vinegar or cornstarch. Coconut aminos are a good alternative too; just reduce any sweeteners as they’re naturally a bit sweeter. All the other ingredients should work perfectly gluten-free. Easy swaps, same great flavor!
- → Could I make this overnight?
Go for it! Start it before sleep on the low setting, and after about 8 hours, let it switch to 'warm' mode. Just don’t leave it like that for too long—mushy chicken’s no fun. Got frozen chicken? It works too—just plan the cooking time accordingly. If it's going to stay in the pot all day, food safety could get tricky. Aim to finish close to serving time for the best results.
- → What side dishes work well?
Rice is always a winner—it absorbs that tasty sauce. Want a veggie side? Steamed broccoli or crunchy slaw pairs nicely. Even a cucumber salad can keep it fresh. For low-carb options, cauliflower rice or veggie noodles do the trick. If you're looking for no-fuss, toss frozen veggies right into the pot during the last hour of cooking. Super easy and delicious!
Conclusion
Fan of teriyaki? Try turning this into lettuce wraps or pair it with crispy spring rolls. You could even use the sauce for salmon—same great taste!