From The Galley: Soy Ginger Crock Pot Chicken

Soy Ginger Crock Pot Chicken recipe


1/3 cup(s) soy sauce
2 tablespoon(s) dark-brown sugar
5 clove(s) garlic, thinly sliced
cup(s) fresh cilantro, chopped, plus sprigs for garnish
1 piece(s) (about 2 inches long) fresh ginger, peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon(s) balsamic vinegar
1 teaspoon(s) ground coriander
1/2 teaspoon(s) ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 carrots, thinly sliced crosswise
1 tablespoon(s) cornstarch
Cooked white rice, (for serving)


In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

Recipe credit & link:

Soy Ginger Crock Pot Chicken


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