Best Crock Pot Ginger Chicken Recipes

CROCK POT GINGER CHICKEN

Steps:

• Mix soy sauce, water, brown sugar and ginger and pour into a crock pot.
• Put in as many chicken thighs as can be covered with sauce.
• Cook 4 to 6 hours on low.
• I like to quickly crisp up the chicken under the broiler before serving.

CROCK POT MANGO CHICKEN WITH GINGER CURRY TOPPING

Steps:

• Peel mango and remove flesh from seed and mash.
• Stir in lemon juice, honey, garlic, paprika, salt and pepper.
• Rinse and dry the chicken.
• Place chicken in slow cooker.
• Spoon mango mix over chicken.
• Cover and cook low for about 4 hours or until chicken is tender.
• While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate.
• To serve, arrange chicken on serving dish and spoon mango drippings over chicken.
• Top each serving with a spoon of ginger curry topping.

HONEY GINGER CHICKEN (CROCK POT)

Steps:

• Combine melted butter, honey, lemon/lime juice and ground ginger in a bowl.
• Mix well.
• Place chicken in crock pot. Pour mixture over chicken and cook on low for 6 hours.
• Spoon mixture over chicken periodically to make sure it gets covered in the sauce.

GINGER-CHICKEN NOODLE SOUP (CROCK POT)

Steps:

• In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
• Cover and cook on high-heat for 2-3 hours.
• Uncover and stir in noodles and pea pods.
• Cover and cook for 5-8 minutes more or until noodles are tender.
• Serve with additional soy sauce.
• Also good with sesame and chili oils.

CROCK POT SOY GINGER CHICKEN

Steps:

• In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
• Add chicken and carrots and 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 of 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, if desired, garnishing with cilantro spring and chopped scallions.

PEANUT BUTTER AND GINGER CHICKEN IN A CROCK POT

Steps:

• Clean and dry chicken.
• Place in slow cooker.
• In a small bowl, whisk together rest of ingredients.
• Spoon over the chicken.
• Cover and cook on low about 5 hours or until chicken is tender.
• Serve over cooked rice.

COCONUT GINGER CHICKEN IN THE CROCK POT (PALEO)

Steps:

• Combine ingredients from the spice blend together and set aside.
• In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
• In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
• Move aromatics to one side of the skillet and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and remaining spices/juices to the crock pot.
• Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
• Place the slow cooker in the base and cook on low for 4 hours.
• After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
• Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.

CROCK POT CITRUS GINGER CHICKEN

Steps:

• Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.
• Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.
• To thaw, place in fridge overnight.
• Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.
• You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.
• If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.

GINGER CHICKEN WITH BULGUR (CROCK POT)

Steps:

• Combine cilantro, ginger, garlic and 2T of green onions.
• Arrange chicken pieces on top of cilantro mixture.
• Pour soy sauce and broth over chicken.
• Cook on low for about 6 hours.
• Remove chicken and keep warm.
• Stir bulgur into cooking liquid.
• Cook on high for 15 to 20 minutes, or until almost all of the liquid has been absorbed.
• Serve chicken over bulgur.
• Sprinkle with other 2 T green onions.