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Take it easy: Your slow cooker or oven can work delicious magic with our chicken dinner to fix and forget.

Source: Everyday Food, December 2006
Total Time Prep Servings



In The Slow Cooker

In the Oven

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How would you rate this recipe?
  • dana_vanhove
    2 DEC, 2017
    I did it in the oven, and put the cornstarch in at the beginning, and the sauce was ready at 90 mins. Didn't need to do step 2.
  • oliviacun
    10 FEB, 2015
    Love this recipe. Was a hit. Friends also tried recipe and enjoyed it just as much.
  • putty mcclegg
    28 OCT, 2014
    The recipe appears to be missing some liquid! I used a whole cut-up chicken; browned the chicken (gives it a better appearance and flavor), poured off most of the fat and sautéed the carrot, garlic, ginger, and green onion briefly; deglazed the pan with 1/4 cup chicken stock and 1/4 cup rice wine; and added another 1/2 cup stock to the crockpot along with the sauce, plus a splash of lime juice. Four hours on low is plenty, especially if you are using half breasts. With these adjustments, tasty!
  • goldengirl4488
    20 MAR, 2014
    I made this, and am glad that I read the reviews. I added two cans of low sodium chicken broth, and the juice of 3 limes for additional flavor. It was good, but it was more of a broth with veggies and chicken in it, not a thick sauce. If you don't put in enough liquid, and just follow the recipe the soy and balsamic basically ferment the chicken.... Probably wouldn't make this again. So-so.
  • subis
    15 OCT, 2013
    With the exception of the amount of chicken, I followed the recipe and it was fabulous! I used four legs (thigh/drumstick). Might try browning the chicken first next time as it did look a little anemic when it was done.
  • unicorn65
    23 SEP, 2013
    Great Recipe! Only thing I do differently is add water and cook less than it calls for. I too think 3 hours is about right. Second time I'm making it I'm adding baby bok choy and sno snap peas the last 30 mins or so. yum! I also agree the smell it omits while cooking can be torture sometimes, it smells soo good!!
  • Cris Puch
    30 DEC, 2012
    The reviews really helped me on this. First I browned my chicken on all sides first, removed the chicken, then I added in sliced mushrooms and browned them, then added in the carrots. Once they were all coated, I threw the rest of the ingredients in the crock pot with a 1 cup of chicken stock. Since I browned my chicken first, it only had to cook for 2 hours. The last few minutes, I added in some sliced baby bock choy and was wonderful! Next night even better! I will definitely be making this ag
  • Laurel MI
    25 NOV, 2012
    Great dish- the only change I made was adding about a cup of vegetable broth I had laying around. 4 hrs on low was perfect. Loved the ginger, green onion and cilantro.
  • tthirai
    7 MAR, 2012
    Delicious recipe.
  • Eviebelle
    13 DEC, 2011
    This was a good recipe, and will go into the rotation. Thank goodness I read the reviews, though. I cooked it for 3 hours (one hour on high, by accident, and then 2 more hours on low, once I realized my mistake). It probably could have cooked even less. I have no idea where they got 6 hours from! I've very rarely cooked with ground coriander, so it was nice to use something different for a change, and I think it added an interesting flavor. I served it with brown rice and sugar snap peas.

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