Crock Pot Ginger Chicken Food

SLOW COOKER SOY-GINGER CHICKEN

Steps:

• 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.
• Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).

CROCK POT APRICOT CHICKEN RECIPE

Steps:

• Place chicken thighs in the bottom of a slow cooker. I used 6 quart slow cooker.
• Add onions on top.
• Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
• Pour over the top.
• Cook on low for 6-8 hours.
• When finished, remove chicken and place on a cookie sheet lined with foil.
• Spoon the mixture over the chicken. Broil for 5-10 minutes or until the chicken begins to brown.
• Serve immediately.

GINGER CHICKEN WITH BULGUR (CROCK POT)

Steps:

• Combine cilantro, ginger, garlic and 2T of green onions.
• Arrange chicken pieces on top of cilantro mixture.
• Pour soy sauce and broth over chicken.
• Cook on low for about 6 hours.
• Remove chicken and keep warm.
• Stir bulgur into cooking liquid.
• Cook on high for 15 to 20 minutes, or until almost all of the liquid has been absorbed.
• Serve chicken over bulgur.
• Sprinkle with other 2 T green onions.

CROCK POT GINGER CHICKEN

Steps:

• Mix soy sauce, water, brown sugar and ginger and pour into a crock pot.
• Put in as many chicken thighs as can be covered with sauce.
• Cook 4 to 6 hours on low.
• I like to quickly crisp up the chicken under the broiler before serving.

HONEY GINGER CHICKEN (CROCK POT)

Steps:

• Combine melted butter, honey, lemon/lime juice and ground ginger in a bowl.
• Mix well.
• Place chicken in crock pot. Pour mixture over chicken and cook on low for 6 hours.
• Spoon mixture over chicken periodically to make sure it gets covered in the sauce.

CROCK POT CHICKEN GINGER SOUP RECIPE

Steps:

• Just throw all the ingredients together except for the salt and pepper.
• For 1 thigh I used my small crock pot and filled the water until it was submerged (about 1/2 the crock pot full) and for a whole chicken make sure it's cut in pieces and I fill the crock pot as high as I can with water. I like to use bone in skin on chicken.
• Cook on high for about 4 hours or until chicken is cooked through and easily pulls of the bone.
• Discard the skin and bone.
• Add salt and pepper to taste.

CROCK POT SOY GINGER CHICKEN

Steps:

• In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
• Add chicken and carrots and 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 of 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, if desired, garnishing with cilantro spring and chopped scallions.

CROCK POT CITRUS GINGER CHICKEN

Steps:

• Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.
• Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.
• To thaw, place in fridge overnight.
• Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.
• You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.
• If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.