The Best Slow Cooker Asian Chicken

I've been dying to share this recipe because I love it so much. Why? For starters, every time I take a bite I can't believe this chicken has come from a slow cooker. The soy sauce base hits the tongue and marries instantly with a garlicky, ginger broth. This meal is addicting. I'm not ashamed to admit I've pulled some succulent chicken off the bone while serving.  I like to lay the chicken pieces atop some mock sticky rice (recipe below), sprinkle on some sliced scallions and add some crunch by dropping peanuts on top. Voila!

TIPS:

• The recipe is super quick and easy to assemble. If you don't have time to heat on high for one hour in the beginning, just add 2 hours of cooking time on low.
• I like to keep dried ginger in the pantry. You can use fresh but dried works beautifully here.
• The dish freezes like a dream. I freeze the chicken and rice in one container and the broth separately in small pyrex bowl. Thaw in the fridge overnight and reheat for dinner. 
• The secret to reheating rice? Pop it in the toaster over at 400 degrees for 10 minutes, then toast for another five. The rice will toast and firm up. No more soggy leftover rice!

Slow Cooker Asian Chicken
Servings: 4
1 serving equals 381 calories, 23 g fat (5 g saturated fat), 102 mg cholesterol, 907 mg sodium, 6 g carbohydrate, 1 g fiber, 35 g protein.

2 1/2 pounds skinless chicken thighs (bone-in)
2 tablespoons olive oil
1/3 cup reduced sodium soy salt
2 tablespoons brown sugar
1/2 cup water
1 garlic clove, minced
1 teaspoon ground ginger
1/4 cup of peanuts (I used low salt but either works)
2 scallions, sliced (for garnish)

Over medium heat, add olive oil and brown chicken on both sides. Add chicken to slow cooker. Combine soy sauce, brown sugar, water, garlic and ginger in a bowl. Pour over chicken. Cook on high for 1 hour, then reduce to low and cook for 4-5 hours or until chicken is tender. If I'm home, I like to turn the chicken over midway through cooking but it comes out wonderful no matter what. Serve over rice (see an awesome recipe for Chinese restaurant style rice below), sprinkle with peanuts and some sliced scallion.

Chinese Restaurant Style White Rice
Servings: 4

I love how clumpy this rice gets. It tastes very similar to the kind you get a Chinese restaurants. The best part is there's need for a rice cooker or special rice. I found this recipe on food.com. It's in constant rotation.

1 serving equals 285 calories, 46 g fat (5.1 g fat, 0.8 g saturated fat), 0 mg cholesterol, 784 mg sodium, 73 mg potassium, 49.3 g carbohydrate, 4.4 g protein.

1 cup of long-grain rice (rinse rice until liquid is clear)
2 1/2 cups water
1 teaspoon salt
1 tablespoon olive oil

In a small sauce pan, combine all the ingredients. Bring the mixture to a boil. When the rice turns a creamy white, reduce the heat to low, cover and cook 20 minutes. The rice will be clumpy and perfect for chopsticks.