Slow Cooker Asian Glazed Chicken

Today is a day of mourning. After 4 great years together, my slow cooker kicked the can . . .
Thankfully they still sell the same make and model, so I am heading to the store tomorrow to go purchase it again (because heaven knows that I use my slow cooker 5 times a week and can’t go more than a day without one!). 🙂 In the meantime, I wanted to share the last meal that my slow cooker and I prepared together. It was quick, easy, and had just the right amount of kick . . . the perfect way to remember my good ol’ crock pot.

Serves: 4

Slow Cooker Asian Glazed Chicken

10 minPrep Time

3 hr, 15 Cook Time

3 hr, 25 Total Time

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Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup balsamic vinegar
  • 4 teaspoons sugar
  • 3 cloves garlic, crushed
  • 1/2 teaspoon ground ginger
  • 1 tablespoon Sriracha hot sauce* (more of less, depending on how hot you like it)
  • 1/2 cup water
  • 3-4 boneless skinless chicken breasts (or thighs)
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon sesame seeds

Instructions

  1. Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
  2. Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
  3. Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).
  4. Shred chicken and add back into liquid in slow cooker.
  5. Serve over rice, topped with green onions and sesame seeds.
Cuisine: Asian | Recipe Type: Main Dish

Notes

*Sriracha hot sauce is available at most grocery stores and Wal-Mart. It is a Thai chili sauce with amazing flavor. It cost me about $3 for a huge bottle of it and it is totally worth it. The flavor it adds is so yummy.

7.6.4
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http://www.sixsistersstuff.com/recipe/2012/12/slow-cooker-asian-glazed-chicken/
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31 Responses to “Slow Cooker Asian Glazed Chicken”

  1. I'm so sorry about your slow cooker (sniff). It is awful when something we depend on dies. I hope you're able to find the same model. This time of year it may be tough, but as you know, there's always the internet, lol. Seriously, Sears has been having serious sales! I got 7mm cubic zirconia earrings in sterling for $14.99. Ready....80% OFF. Got an offer today that said if you order by 3:00 Christmas Eve and can do store pick-up you'll have it for Christmas! How crazy, and easy, is that?
    Merry Chritmas!!!
    Janet
  2. I love siracha hot sauce! I have a bottle of it in my pantry. I have all of the necessary ingredients for this recipe with the exception of the green onion and balsamic. I can easily pick those up next time I am at the store. I think I will be giving this a try soon. Thanks for sharing on Marvelous Mondays! :)
  3. I just made this tonight & it is so yummy. I did alter the recipe though for less sodium. I used reduced sodium soy sauce and I only used 1/4 cup. I increased the water to 3/4 cup. This dish turned out great. I look forward to making more asian inspired dishes from this site.
  4. This was amazing! I kept the proportions the same but used mostly low sodium soy sauce. I ran out so also used a little Bragg's to make up the 1/2 cup. My husband said it was one of the best things I've made lately. Served it on brown rice and a cabbage/carrot slaw with an Asian inspired dressing on the side. I got my timing off and the sauce didn't thicken much, but with the flavor it didn't matter at all. Do you have any idea of the nutritional info for the recipe?
  5. I made this last night. However, while sitting in the living room talking to my husband, (mostly about how hungry we were) we heard a loud bang from the kitchen. Sounded like a gun shot. Turns out, not an intruder--just an exploding crock pot. Seriously. The glass lid just blew up into a million pieces all over the kitchen. Fortunately, we were not standing next to it. (Nor was the cat.) But our dinner was full of broken glass. Sadly, we had to order take-out. So, I don't know how this tastes, but it smelled amazing. I'm going to try again tomorrow.
  6. Made this tonight to serve over quinoa.. SO YUMMY! I'm always looking for healthy and delish crock pot recipes because I'm in nursing school and hardly have time to cook. Also, trying to lose weight. This recipe was healthy and so incredibly delicious. I was missing the green onions though :[. Can't wait to make this again!
  7. Veronica
    My version turned out very good. Used one chicken breast in a 1.5 qt crockpot. Halved the sauce and made the following changes: used homemade sweet chili sauce instead of Sriracha, used fresh minced ginger instead of powder, used minced garlic instead of crushed, used dark brown sugar instead of white, and put everything together before adding the balsalmic vinegar to taste. Compensated with water the omitted volume of vinegar. Diced 4 peeled carrots and about a 1/2 cup of onion and put those in the crockpot before laying the chicken on top of it; poured the sauce over all of that. After cooking in the crockpot, I shredded the chicken while the sauce thickened in a pot on the stove. I finished it with a sprinkling of sesame oil and sesame seeds; left off the green onions.
  8. This recipe did not work to well for me. I used three thick chicken breasts and followed directions for the sauce. I checked the chicken after three hour mark (cooking on high in crock pot). The chicken was so dried out. I would recommend checking the chicken at two hour mark if cooking on high. The sauce was very runny. I tried the cornstarch and cooked in crock pot on high for thirty minutes. No change. I tried boiling sauce in small pot on stove and it never thickened up.

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