Slow Cooked Soy Chicken Recipes

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SLOW COOKER SOY-GINGER CHICKEN



Slow Cooker Soy-Ginger Chicken image

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

Provided by Martha Stewart

Categories     Chicken Thigh Recipes

Time 6h30m

Number Of Ingredients 13

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
1 tablespoon cornstarch
2 medium carrots, thinly sliced crosswise
Cooked white rice, for serving

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).

SLOW COOKER HONEY SOY CHICKEN RECIPE



Slow Cooker Honey Soy Chicken Recipe image

This slow cooker honey soy chicken has a deliciously rich marinade. It's a super easy dish that tastes absolutely amazing.

Provided by Gus

Categories     dinner

Time 8h10m

Number Of Ingredients 8

½ cup soy sauce
½ cup honey
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 Tbsp sesame oil
1.5 kg (3.3 lb) chicken drumsticks
2 Tbsp cornstarch
2 Tbsp water

Steps:

  • Mix the soy sauce, honey, garlic, ginger, and sesame oil in the slow cooker.
  • Add chicken drumsticks to the slow cooker, baste them, so they are well coated.
  • Cook on low for 6-8 hours.
  • Remove the chicken from the slow cooker.
  • In a small bowl, combine the cornstarch with the water until it forms a paste.
  • Add the cornstarch mixture to the slow cooker and mix.
  • Add the chicken back in and cook on high for 15 minutes or until thickened.
  • Optional: Baste chicken with the sauce and place it under a grill for a few minutes to caramelize.
  • Serve & Enjoy

Nutrition Facts : ServingSize 309.0 g, Calories 533.0 kcal, Fat 24.4 g, SaturatedFat 6.5 g, TransFat 0.1 g, Cholesterol 230 mg, Sodium 1434 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 23 g, Protein 47 g

SLOW COOKER HONEY SOY CHICKEN



Slow Cooker Honey Soy Chicken image

The flavor of this chicken was amazing. It was so simple and easy and we all loved it!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 4h20m

Number Of Ingredients 10

3-4 Boneless (skinless chicken breasts)
1 1/4 cup low sodium soy sauce
1/3 cup honey
1/4 cup rice vinegar
3 cloves garlic (minced)
1 tablespoon chili sauce
2 teaspoons dijon mustard
1 teaspoon pepper
1 package Soba Noodles (8 oz. )
2 Tablespoons sesame seeds

Steps:

  • Lightly spray your slow cooker with cooking spray and lay the chicken inside.
  • In a bowl whisk together soy sauce, honey, rice vinegar, garlic, chili sauce, mustard and pepper. Pour over the chicken.
  • Cook on high 3-4 hours and low 5-6 hours.
  • Shred the chicken and return to the slow cooker.
  • Cook the noodles according to the package directions and drain. Add in the cooked noodles to the slow cooker with the chicken and sauce and stir to combine.
  • Garnish with sesame seeds and serve.

Nutrition Facts : Calories 378 kcal, Carbohydrate 53 g, Protein 34 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 2286 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

SLOW COOKER SOY-BRAISED CHICKEN



Slow Cooker Soy-Braised Chicken image

Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish. Found on-line from the Real Simple Site

Provided by Bonnie G 2

Categories     Chicken

Time 8h10m

Yield 1 crock pot, 4 serving(s)

Number Of Ingredients 12

2 medium onions, sliced
4 garlic cloves, smashed
1/3 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
1 bay leaf
1/4 teaspoon black pepper (to taste)
8 chicken thighs, skinless, bone-in
1 teaspoon paprika
1 cup long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced

Steps:

  • Step 1.
  • In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
  • Step 2.
  • Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  • Step 3.
  • Twenty minutes before serving, cook the rice according to the package directions.
  • Step 4.
  • Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

SLOW-COOKER SOY-CITRUS CHICKEN



Slow-Cooker Soy-Citrus Chicken image

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

1 orange, halved and thinly sliced
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
1 tablespoon all-purpose flour
1/2 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
1/2 cup sweet chili sauce
1 tablespoon low-sodium soy sauce
1 1-inch piece ginger, peeled and minced
3 cloves garlic, minced
6 ounces thin rice noodles
1 bunch watercress, tough stems removed, coarsely chopped
1 tablespoon chopped fresh cilantro

Steps:

  • Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
  • Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
  • Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.

SLOW-COOKED SOY-GLAZED CHICKEN



Slow-cooked soy-glazed chicken image

Enjoy this soy-glazed chicken as two courses; shred the leg meat and wrap in lettuce leaves for a starter. Then, slice the breast meat and serve with rice

Provided by Tom Kerridge

Categories     Dinner

Time 2h30m

Number Of Ingredients 17

1 chicken (about 2kg)
small piece of ginger, peeled and finely grated (peel reserved)
1 tsp Chinese five-spice powder
3 garlic cloves, finely grated
1 tbsp Shaohsing wine or dry sherry
2 tbsp soy sauce
150ml chicken stock
1 tbsp honey
3 tbsp soy sauce
2 star anise
2 Little Gem lettuces, leaves separated
1 bunch of spring onions, trimmed and finely shredded
½ cucumber, cut into thin strips
1 red chilli, sliced
small bunch of coriander, chopped
50g roasted peanuts or cashews, roughly chopped
cooked rice, to serve

Steps:

  • Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
  • Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
  • Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.

Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium

HONEY-GARLIC SLOW COOKER CHICKEN THIGHS



Honey-Garlic Slow Cooker Chicken Thighs image

I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables.

Provided by Myrna

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 6h10m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken thighs
½ cup soy sauce
½ cup ketchup
⅓ cup honey
3 cloves garlic, minced
1 teaspoon dried basil

Steps:

  • Lay chicken thighs into the bottom of a 4-quart slow cooker.
  • Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  • Cook on Low for 6 hours.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 2203.7 mg, Sugar 30.6 g

SLOW-COOKED MANDARIN CHICKEN



Slow-Cooked Mandarin Chicken image

Oranges and olives are elegantly paired in this different but delicious dish. The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist. -Aney Chatterson, Soda Springs, Idaho

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 4 servings.

Number Of Ingredients 17

1-1/2 cups water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup thawed orange juice concentrate
1/4 cup reduced-sodium soy sauce
2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
3 tablespoons cornstarch
3 tablespoons cold water
1 can (11 ounces) mandarin oranges, drained
1/4 cup chopped green pepper
1/2 cup pitted ripe olives, optional
Hot cooked rice

Steps:

  • In a large bowl, combine the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, ginger and pepper. Pour half into another large bowl or dish; add chicken and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken in a 4 or 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges, green pepper and olives if desired. Serve with chicken and rice.

Nutrition Facts : Calories 396 calories, Fat 9g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 1323mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 1g fiber), Protein 38g protein.

BLACK-SKINNED CHICKEN SLOW-COOKED IN DARK SOY SAUCE



Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce image

Provided by Elaine Louie

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
1/4 cup Chinese bean paste
2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
1/2 cup wolfberries or 1/4 cup finely diced dried apricots
1/4 cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 cardamom pods
2 cinnamon sticks
1 clove

Steps:

  • Place a large, heavy-bottomed saucepan or Dutch oven over medium heat, and add oil. When oil is hot, add onion, garlic and bean paste, and sauté until onion is tender.
  • Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens. Bring to a boil, then reduce heat to low. Simmer, covered, for 45 minutes. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.
  • If you want a thicker sauce, remove chickens. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes. If too salty, add a little water. Cut chicken into serving portions, add to sauce, heat through and serve.

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