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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

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teri
teri
9 years ago

A print friendly page option would be wonderful.

forrest
forrest
8 years ago
Reply to  teri

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

teri
teri
9 years ago

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

whitney
whitney
9 years ago

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

Cindy
Cindy
9 years ago

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
Celesta
8 years ago

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

Jenna
Jenna
8 years ago

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

Erin W.
Erin W.
8 years ago

Is it really 50g of protein?

Mariya
Mariya
8 years ago

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

Michelle
Michelle
8 years ago

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
Piemaker
8 years ago

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

Bob
Bob
8 years ago

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
Bob
8 years ago

Or either the Worcestershire sauce.

Bob
Bob
8 years ago

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

Michelle
Michelle
8 years ago

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
Mariya
8 years ago

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

Nydia
Nydia
8 years ago

Sounds good with positive reviews so trying it today!

liz
liz
8 years ago

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

T
T
8 years ago

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

Bobbi Driskill
Bobbi Driskill
8 years ago

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

Bobbi Driskill
Bobbi Driskill
8 years ago
Reply to  Jenn Bare

How much would be enough do you think?

Bobbi Driskill
Bobbi Driskill
8 years ago
Reply to  Bobbi Driskill

Figured it out! 1/4 tsp. of ground ginger is equal to 1 tsp. of fresh grated ginger. 3 tsp. in 1 tbsp., so I needed 3/4 tsp. of ground ginger. It smells delish!

Kim
Kim
8 years ago

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
Diana Rodgers
8 years ago

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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