Slow Cooker Soy Braised Chicken Recipes

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SLOW COOKER SOY-BRAISED CHICKEN



Slow Cooker Soy-Braised Chicken image

Chicken Abodo: Slow Cooker Soy-Braised Chicken Recipe

Provided by Cyd McDowell

Time 8h

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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).
  • Twenty minutes before serving, cook the rice according to the package directions.
  • 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.

Nutrition Facts : Calories 497 kcal, Carbohydrate 60 g, Cholesterol 99 mg, Protein 37 g, SaturatedFat 3 g, Sodium 1989 mg, Sugar 11 g, Fat 12 g, UnsaturatedFat 0 g

SLOW COOKER HONEY-SOY BRAISED PORK WITH LIME AND GINGER



Slow Cooker Honey-Soy Braised Pork With Lime and Ginger image

Here to save your weeknight life: a slow-cooker main that's truly "set-it-and-forget-it," with results that taste like they required significantly more effort. This rich and flavorful pork takes about 5 minutes to throw together in the morning. Before dinner, just simmer the sauce - a sweet-salty mix of soy and honey - until it's syrupy, shred the meat, add a flurry of fresh herbs and you're done. The meat is a wonderfully simple anchor, and you can build a meal around it: Add lettuce cups and kimchi or serve it over rice, whole grains or even tortillas.

Provided by Sarah DiGregorio

Categories     dinner, weekday, meat, roasts, main course

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 10

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half
8 large garlic cloves, finely chopped
3 tablespoons minced fresh ginger (from one 3-inch piece)
1 teaspoon red-pepper flakes, plus more to taste
2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
1 cup tamari or low-sodium soy sauce (see Tip)
1 cup honey
1 tablespoon toasted sesame oil
Cooked rice, noodles or lettuce cups, for serving
Toasted sesame seeds, sliced scallions and chopped cilantro, for topping

Steps:

  • Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
  • Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
  • Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

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).

SOY BRAISED CHICKEN



Soy Braised Chicken image

This chicken is infused with a spicy ginger sauce. Any sauce that is leftover can be stored in the refrigerator.

Provided by JOSIE

Categories     Meat and Poultry Recipes     Chicken

Time 3h55m

Yield 6

Number Of Ingredients 14

3 pounds bone-in chicken pieces
1 tablespoon roasted and ground Szechwan peppercorns
1 teaspoon chili oil
2 tablespoons minced fresh ginger root
3 cloves garlic, minced
5 tablespoons soy sauce
3 tablespoons sake
1 tablespoon brown sugar
2 teaspoons salt
2 tablespoons white sugar
vegetable oil for frying
2 ½ cups chicken broth
4 leaves leaf lettuce
3 green onions, chopped

Steps:

  • In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
  • Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
  • Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
  • Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.

Nutrition Facts : Calories 666.6 calories, Carbohydrate 9.9 g, Cholesterol 97.1 mg, Fat 54.5 g, Fiber 0.7 g, Protein 31.9 g, SaturatedFat 9.6 g, Sodium 1625.1 mg, Sugar 7.2 g

SLOW COOKER SOY BRAISED CHICKEN



Slow Cooker Soy Braised Chicken image

Slow cooker soy-braised chicken and mushrooms is a delicious, easy any-night-of-the-week meal. Tender chicken chunks cooked together with savory mushrooms in a tangy vinegar, soy, and sherry sauce.

Provided by The Lazy slow cooker

Categories     dinner     lunch     Main Course

Time 4h10m

Number Of Ingredients 10

1.25 - 1.5 lbs boneless, skinless chicken thighs, cut into two-bit sized chunks
1.5 - 2 lbs baby bella mushrooms (sliced)
½ cup mushroom broth
⅓ cup soy sauce
¼ cup honey
¼ cup cooking sherry
2 tbsp rice vinegar
1 tbsp minced garlic
1 tsp ginger, freshly grated
fresh chives, green onion, or sesame seeds (optional topping)

Steps:

  • If not lining, spray slow cooker with non-stick agent of choice
  • add all ingredients other than chives into slow cooker
  • stir to combine
  • cover and cook on low 3-4 hours or until chicken reaches an internal temperature of 165°F
  • plate chicken and mushrooms and top with fresh cut chives

Nutrition Facts : Calories 370 kcal, Carbohydrate 25 g, Protein 48 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 198 mg, Sodium 1001 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 5 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-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

SLOW COOKER SOY BRAISED CHICKEN



Slow Cooker Soy Braised Chicken image

Soy and ginger are two of our favorite flavors. My favorite part of this recipe? You can use chicken breasts or thighs, either one turns out juicy, tender and tasty!

Provided by Jessica Hannan @PansyAlvaris

Categories     Chicken

Number Of Ingredients 6

4 large chicken thighs
1/2 cup(s) soy sauce
2 teaspoon(s) ginger powder
2 teaspoon(s) black pepper
1 small yellow onion, sliced thin
- water to cover

Steps:

  • Place chicken in the slowcooker.
  • Add soy sauce, ginger and pepper. Add water to cover the chicken.
  • Turn on high and cook all day, or 6 hours. Longer cooking will not hurt this at all.
  • Serve over lentils or jasmine rice

CROCK POT BRAISED CHICKEN WITH VEGETABLES



Crock Pot Braised Chicken With Vegetables image

You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 8h20m

Yield 3-4 serving(s)

Number Of Ingredients 14

2 medium onions, sliced
2 tablespoons melted butter (can use less)
4 russet potatoes (cut into about 1/3-inch sliced)
2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
1 cup frozen peas
2 teaspoons seasoning salt, divided (or to taste, or use white salt)
black pepper
1/4 cup chicken broth
1/4 cup white wine
1 tablespoon minced fresh garlic (or to taste)
1 teaspoon dried thyme (or to taste)
1 1/2 teaspoons paprika
3 chicken thighs (skin and bone-on)
3 chicken legs (skin on)

Steps:

  • Brush the inside of a 6-quart crock pot with melted butter.
  • Place the onion slices in the bottom of the crock pot/slow cooker.
  • Top with potato slices, carrots and peas.
  • In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
  • In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
  • Arrange the chicken pieces on top of the vegetables.
  • Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Nutrition Facts : Calories 933, Fat 43.3, SaturatedFat 14.8, Cholesterol 237.9, Sodium 477.5, Carbohydrate 75.3, Fiber 13.1, Sugar 13, Protein 57.3

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From stevehacks.com


SLOW COOKER HONEY SOY CHICKEN - WHOLESOME MADE EASY
2021-02-03 How to Make Slow Cooker Honey Soy Chicken. Add the chicken thighs to a 6-quart slow cooker. In a medium bowl mix together the soy sauce, honey, vinegar, red onion, garlic, ginger, and chili garlic sauce (if using). Pour the sauce over the chicken. Cover and cook the chicken on low for 4 hours. Remove the chicken and set it aside.
From wholesomemadeeasy.com


SLOW COOKED SOY-BRAISED CHICKEN - KIKKOMAN UK
Method. Trim any excess fat from the chicken and place in a 4.5 litre slow cooker. Mix the soy sauce, sherry, water and sugar in a measuring jug and pour over the chicken. Add the garlic, star anise, cinnamon sticks and ginger. Cover and cook on low for 6 hours. Remove the chicken from the slow cooker and arrange on a platter.
From kikkoman.co.uk


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Top Asked Questions

Can You braise chicken thighs in a slow cooker?
Simmered in the slow cooker, these braised chicken thighs become incredibly soft and once they’re done, can be shredded and served in all their saucy goodness over some fluffy rice. It’s so damn tasty. There are no magic tricks or techniques required for this recipe guys.
How to cook chicken and carrots in a 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.
How do you cook chicken and sauce in a crock pot?
Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.) Cover, and cook for about 4 hours on high or 6 hours on low.
How to cook chicken wings in a slow cooker?
Stir in chicken broth and pour over chicken wings. Cover slow cooker and cook on high-heat setting for 2 hours or until wings are cooked through. Using a slotted spoon, transfer slow cooker soy-braised chicken wings to a serving platter. In a small mixing bowl, combine sesame oil and reserved marinade.

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