Ginger Chicken With Bulgur Crock Pot Food

GINGERED CHICKEN STEW (CROCK POT)

Steps:

• In 3-5 quart crockpot, combine chicken, carrots, ginger, water (or broth), allspice, and pepper. Cover crock pot and cook on low for 7-8 or high for 3-4 hours until chicken is cooked.
• In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly.
• Add pineapple chunks, water chestnuts and bell pepper to crock pot. Cover and cook on high for 20-25 minutes until mixture is thickened.

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 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.

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.

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).