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Asian Glazed Chicken

Slow Cooker Asian Glazed Chicken

  • Cooking Time:

    4-5 hours on Low
  • Servings:

    4

Ingredients

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)


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!

For over 400 more recipes, click here to get the Get­Crocked eBook.

XOXO -

Jenn

Asian Glazed Chicken Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlDiana RodgersforrestKimBobbi Driskill Recent comment authors
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teri
Guest
teri

A print friend­ly page option would be won­der­ful.

forrest
Guest
forrest

Right click on the pic­ture of the chick­en dish and you can select “PRINT” .

teri
Guest
teri

Sor­ry, didn’t see it. The print on this page is so small I can bare­ly read it.

whitney
Guest
whitney

This was awe­some!! My fam­i­ly loved it and it’s so easy!

Cindy
Guest
Cindy

This recipe was a hit in my house! The only down side is that we could have used more. If I make the recipe with more chick­en, would I need to dou­ble the sauce or would I be okay with the orig­i­nal recipe? Thanks.

Celesta
Guest
Celesta

It would be so nice to have a SAVE but­ton . Or a PIN but­ton to add to pin­ter­est .

Jenna
Guest
Jenna

How long would you need to cook if you use frozen chick­en breasts?

Erin W.
Guest
Erin W.

Is it real­ly 50g of pro­tein?

Mariya
Guest
Mariya

Hel­lo,
I don’t have the Worces­ter­shire Sauce at the moment, is there any­thing else I can use to replace it?
Thank you

Michelle
Guest
Michelle

I’m plan­ning on mak­ing this recipe tonight. Can you tell me how many serv­ings it makes? I didn’t see that infor­ma­tion in the nutri­tion facts.

Thanks

Piemaker
Guest
Piemaker

Please post crock size with all your recipes — thank you!

Bob
Guest
Bob

I will def­i­nite­ly try this. I won­der if there is any­thing that I can use to replace the low sodi­um soy sauce to reduce the sodi­um con­tact.

Bob
Guest
Bob

Or either the Worces­ter­shire sauce.

Bob
Guest
Bob

Thanks for your help, Jenn. This recipe looks too good not to try.

Michelle
Guest
Michelle

Try­ing this for din­ner tonight. I didn’t have lemon juice on hand, so I used orange juice from a fresh man­darin. I real­ize this might make it a bit sweet­er and maybe a lit­tle orange-y… but hop­ing it still works! Have you ever tried this with orange instead of lemon?

Mariya
Guest
Mariya

Tried it today and I absolute­ly loved it, will see in few hours if hus­bands likes it also. THANK YOU!!!

Nydia
Guest
Nydia

Sounds good with pos­i­tive reviews so try­ing it today!

liz
Guest
liz

Do you slice the chick­en up or put in whole chick­en breasts?

T
Guest
T

I used chick­en breasts. Should I just shred them when fin­ished cook­ing?

Bobbi Driskill
Guest
Bobbi Driskill

Can I use ground gin­ger instead of the fresh grat­ed gin­ger? Thank you!

Kim
Guest
Kim

Well, I tried the sauce recipe with only four chick­en thighs. I think my mis­take was cook­ing it for six hrs instead of four hrs. Will have to try again because there was no sauce left.

Diana Rodgers
Guest
Diana Rodgers

Nev­er bought fresh grat­ed gin­ger. Where do you buy it at? Thanks so much and MERRY CHRISTMAS.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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