Crockpot Ginger Chicken
Crockpot ginger chicken is a simple weeknight dinner with a sweet, salty sauce and a good hit of fresh ginger. The chicken comes out tender and glazed, and you only need a skillet for the last two minutes.
Crockpot Ginger Chicken
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursChicken thighs cook in a soy, honey and fresh ginger sauce until tender. A quick cornstarch slurry turns the juices into a glossy glaze.
Ingredients
2 lb boneless skinless chicken thighs, trimmed
3 tablespoons fresh ginger, peeled and grated
5 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1/2 cup low-sodium chicken broth
1/2 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons cold water
3 green onions, sliced
1 tablespoon sesame seeds
Directions
- Pat the chicken thighs dry and lay them in a 6-quart slow cooker in one layer.
- Whisk the ginger, garlic, soy sauce, honey, rice vinegar, sesame oil, broth and pepper in a bowl.
- Pour the sauce over the chicken and turn the pieces to coat.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken should reach 165°F and pull apart easily.
- Move the chicken to a plate and cover it loosely with foil.
- Stir the cornstarch and cold water into a smooth slurry.
- Whisk the slurry into the juices in the slow cooker. Turn to HIGH.
- Cook uncovered for 10 to 15 minutes until the sauce is glossy and thick enough to coat a spoon.
- Return the chicken to the sauce or slice it and spoon the sauce over.
- Top with green onions and sesame seeds.
Notes
- Use chicken breasts if you like, but check them at 2.5 hours on LOW because they dry out faster. Freeze ginger and grate it from frozen, which is easier. Add broccoli florets in the last 30 minutes for a one-pot meal. Keeps 4 days in the fridge and 3 months in the freezer.
Why this ginger chicken works
Thighs are the right cut for a slow cooker. They have more fat than breasts, so they stay juicy even when the cooking time runs long. The soy and honey sauce clings to them and soaks in, which gives you flavor all the way through, not just on the surface.
Fresh ginger is the star. In the slow cooker its heat softens into a warm, sweet spice, so it tastes clean and lively without burning your mouth. A pan version would need constant attention to keep the garlic and honey from scorching.
A last note on timing. Four hours on LOW is the sweet spot for thighs. Go much past six and the meat stays tender but starts to break into shreds, which is fine for rice bowls but not for slicing.
Ingredient notes
Chicken thighs: Boneless, skinless thighs cook evenly. Trim the big pieces of fat so the sauce is not greasy.
Fresh ginger: Use a thumb-size piece, about three tablespoons grated. Powdered ginger is not a replacement, it tastes dusty and muted.
Soy sauce: Pick low-sodium. The sauce reduces and gets saltier. Regular soy can make the dish too salty.
Honey: It balances the soy and makes the glaze sticky. Brown sugar works if you are out of honey.
Rice vinegar: A little acid keeps the sweet sauce from being flat.
Tips for a glossy glaze
Thicken at the end: Slow cooker sauce is thin because the chicken releases liquid. A cornstarch slurry added at the end gives a glaze in 10 minutes.
Do not add starch at the start: The most common mistake is mixing cornstarch in with the sauce at the beginning. It turns gluey over hours of cooking.
Use a thermometer: Take the chicken out when it hits 165°F. Overcooked thighs still taste fine, but they shred and lose the sliced look.
Grate ginger on a microplane: A microplane turns the fibrous root into a soft paste that disappears into the sauce. Chopped ginger can leave stringy bites in the finished dish.
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Swaps and add-ins
Swap the honey for maple syrup, or use coconut aminos in place of soy for a gluten-free version. Add a spoonful of chili garlic sauce for heat. For more vegetables, stir in snap peas or broccoli in the last 30 minutes. Skip the sesame oil only if you must. Do not substitute fresh pineapple, because an enzyme in it makes the chicken mushy over a long cook.
For a bowl-style dinner, shred the chicken after it is cooked and toss it back in the glaze, then pile it over rice with sliced cucumber, shredded carrots and a drizzle of extra sesame oil.
What to serve with ginger chicken
Spoon it over jasmine rice and add steamed broccoli, sauteed green beans or a cucumber salad with rice vinegar. Set out extra green onions and sesame seeds on the table.
For a family table, set out the rice in a big bowl and let everyone spoon on extra sauce. The glaze is the best part, so make sure there is plenty. A squeeze of lime over the top wakes up the ginger.
Storing and reheating
Store the chicken in its sauce in a covered container in the fridge for up to 4 days. The sauce keeps it moist.
Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium heat with a splash of water, stirring until the glaze loosens and the chicken is hot throughout.
Crockpot Ginger Chicken at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken thighs, fresh ginger, garlic, low-sodium soy sauce
Tips for Crockpot Ginger Chicken
Use chicken breasts if you like, but check them at 2.5 hours on LOW because they dry out faster. Freeze ginger and grate it from frozen, which is easier. Add broccoli florets in the last 30 minutes for a one-pot meal. Keeps 4 days in the fridge and 3 months in the freezer.
Crockpot Ginger Chicken FAQ
How long does Crockpot Ginger Chicken take?
Crockpot Ginger Chicken takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Ginger Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Ginger Chicken?
13 ingredients, led by boneless skinless chicken thighs, fresh ginger, garlic, low-sodium soy sauce. Amounts are in the recipe card above.
