• 1/2 c. packed light brown sugar
  • 3 T. low-sodium soy sauce
  • 3 T.fresh lemon juice
  • 2 T. Worcestershire sauce
  • 1 T. grated fresh ginger
  • 1/4 tsp. crushed red pepper
  • 1 1/2 lbs. boneless, skinless chicken thighs (breasts for a lighter version but won't be as moist)

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This Slow Cooker Asian Glazed Chicken is full of flavor and yet so easy to prepare.  I serve it with rice and sometimes saute stir-fry veggies for a side dish.  (peppers, onions, snow peas, and/or broccoli)  If desired, you can double the sauce ingredients as it is really yummy and pairs well with the veggies too.

  1. Mix the sugar, soy sauce, lemon juice,Worcestershire sauce, ginger, and crushed red pepper together in a slow cooker.
  2. Add the chicken and stir well to ensure the meat is coated evenly.
  3. Cover and Crock on low for 4-5 hours or until cooked through.
  4. Remove chicken from crock and set aside.
  5. Pour the liquid from the crock into a large skillet and boil until slightly thickened, 4 to 5 minutes. If sauce is not thickening enough you can dissolve 1 tablespoon of cornstarch in 3-4 tablespoons of water and add to the sauce.  (I usually taste and doctor the sauce a tad while boiling too – my husband likes it a bit sweeter!)
  6. Serve the chicken with rice and top with the sauce from the skillet.  Sprinkle with sesame seeds.

Happy Crocking!

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Asian Glazed Chicken Nutrition

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