Slow Cooker Soy-Ginger Chicken

576 Ratings
  • 5 80
  • 4 131
  • 3 241
  • 2 96
  • 1 28

Take it easy: Let your slow cooker or oven work its magic on this flavorful chicken dinner in a tasty soy-ginger sauce.

Everyday Food, December 2006

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Read the full recipe after the video.

Recipe Summary

total:
6 hrs 30 mins
prep:
30 mins
Servings:
4
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Ingredients

Directions

In The Slow Cooker

  • 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.

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  • 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.

In the Oven

  • 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).

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Reviews (40)

576 Ratings
  • 5 80
  • 4 131
  • 3 241
  • 2 96
  • 1 28
Martha Stewart Member
12/02/2017
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.
Martha Stewart Member
02/10/2015
Love this recipe. Was a hit. Friends also tried recipe and enjoyed it just as much.
Martha Stewart Member
10/28/2014
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!
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Martha Stewart Member
03/20/2014
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.
Martha Stewart Member
10/15/2013
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.
Martha Stewart Member
09/23/2013
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!!
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Martha Stewart Member
12/30/2012
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
Martha Stewart Member
11/25/2012
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.
Martha Stewart Member
03/07/2012
Delicious recipe.
Martha Stewart Member
12/13/2011
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.
Martha Stewart Member
11/02/2011
This recipe needed MAJOR tweaking! I am so thankful that I read the reviews before I started making this. I halved the chicken portion, used 2 LARGE carrots, and doubled the recipe on everything else. I also browned the chicken first to add a little more color and flavor. Then I also added 2 1/2 cups of chicken stock to ensure there would be enough liquid. It only needed to be cooked for 3-4 hours. I added some baby bok choy in the last 30 minutes and served over brown rice! YUM!
Martha Stewart Member
08/09/2011
Don't make this on a day you're staying at home, because it smells really good and will drive you crazy. I really like this recipe, except for pulling the skin off the legs.
Martha Stewart Member
08/03/2011
This is a good recipe! The chicken was flavorful, although I may not cook it for the entire 6 hours, But it was VERY tasty.
Martha Stewart Member
02/22/2011
Chicken breasts tend to dry out in the crock pot because they are so low in fat. Thighs or drumsticks will turn out much better.
Martha Stewart Member
02/20/2011
This one of the worst recipes I have ever made in a slow cooker. I used two chicken breasts and cut the low cooking time in half. I ended up with "dead chicken". It was so dry I had to throw it away.
Martha Stewart Member
02/17/2011
I add 1/2 cup stock and tossed a hand full of peas in at the end. My chicken was done in 3 hours. I also omitted the corn starch.
Martha Stewart Member
02/16/2011
I used two FROZEN chicken breasts and put them right in with all the rest of the ingredients (didn't have carrots) and after three and a half hours I had a perfect meal. It was SUPER tasty! And I juices.
Martha Stewart Member
02/10/2011
Can anyone tell me if we can make this with chicken breasts ? Thank you.
Martha Stewart Member
06/23/2010
THIS IS A QUICK AND EASY AWESOME RECIPE. MY FAMILY LOVED IT. I LOVE CHICKEN,RICE AND VEGGIES ANY WAY. THANKS MARTHA.
Martha Stewart Member
04/26/2010
++I+have+made+this+recipe+several+times+in+the+past+two+years+and+it+ALWAYS+turns+out+perfectly.+The+flavors+are+delicious+and+the+aroma+is+wonderful%21+Once+I+was+making+this+when+the+UPS+guy+came+to+deliver+a+package.+He+said+he+walked+all+the+way+back+to+his+truck%2C+but+just+had+to+come+back+and+tell+me+how+good+the+food+smelled%21+I+usually+don%27t+make+any+substitutions+except+I+use+whatever+chicken+parts+I+have+on+hand.+
Martha Stewart Member
04/13/2010
I REALLY liked this. In fact, it is one of my favorite slow-cooker receipes!
Martha Stewart Member
04/13/2010
I REALLY liked this. In fact, it is one of my favorite slow-cooker receipes!
Martha Stewart Member
12/21/2009
I really didn't enjoy this at all! The bones were falling apart so there were pieces everwhere. It was dry and not very tastey. I'm sure Martha would NEVER serve this!
Martha Stewart Member
09/17/2009
I followed the quantities for the ingredients to the letter but there was no juice left after only 1 hour of cooking time! Could there be an ingredient missing? The taste was still great, but the chicken was a little dry...
Martha Stewart Member
02/02/2009
Very Yummy! There was plenty of juice, but the chicken was a little overcooked, so next time I will plan for 4 hours in the slow cooker. I did thighs and frozen boneless skinless breasts and they were both cooked about the same. Double the carrots!
Martha Stewart Member
01/19/2009
this is practically chicken ADOBO!
Martha Stewart Member
10/24/2008
I am allergic to the parsley family and therefore cannot eat the coriander and carrots - thugh with red peppers instead of carrots and a dash of cayenne instead of coriander - WOW this was delicious! I had to add more liquids at the end to thicken - but all else was delish
Martha Stewart Member
10/24/2008
I am allergic to the parsley family and therefore cannot eat the coriander and carrots - thugh with red peppers instead of carrots and a dash of cayenne instead of coriander - WOW this was delicious! I had to add more liquids at the end to thicken - but all else was delish
Martha Stewart Member
10/22/2008
My friends love it over rice. It is sooo comforting to have in a cold day.
Martha Stewart Member
10/22/2008
After 4 hours on low, the liquid was mostly gone, carrots black and limp and the chicken was dry. Should there be water on the ingredient list?
Martha Stewart Member
10/21/2008
for some reason, they NEVER give nutritional info for these recipes! very annoying! i wish they would, it's really helpful when you're trying to watch what you eat
Martha Stewart Member
10/21/2008
Did a few adjustments, using boneless thighs, and dried herbs (didn't have any fresh on hand). Added sesame seeds, and used potatoe startch instead. VERY nice, easy to do, and yummy!
Martha Stewart Member
10/21/2008
Where can I find the nutritional info for this recipe?
Martha Stewart Member
10/21/2008
Where can I find the nutritional info for this recipe?
Martha Stewart Member
10/21/2008
If you like it less salty, but want the flavour of soy, use Bragg. I have completely discarded soy sauce from my fridge and now can't stand the extreme saltiness of it...even the low sodium type.
Martha Stewart Member
10/21/2008
ooops, depending on how small you cut your carrots might increase cooking time.
Martha Stewart Member
10/21/2008
hi Discob77, It should be a shorter cooking time so your chicken breast isn't dried out but you do have the juices in the dish. That recipe time is for the crock pot so put it on the shorter time 3-4 hours? or cook on stove, lower heat, if you're home and it shouldn't take an hour.
Martha Stewart Member
09/04/2008
How would I adjust the cooking time if I'm only using chicken breast?
Martha Stewart Member
09/04/2008
How would I adjust the cooking time if I'm only using chicken breast?
Martha Stewart Member
01/29/2008
My family is absolutely crazy over this meal! I would recommend it to anyone
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