Cooking Time:4-5 hours on Low
Ingredients1/2 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.
- Mix the sugar, soy sauce, lemon juice,Worcestershire sauce, ginger, and crushed red pepper together in a slow cooker.
- Add the chicken and stir well to ensure the meat is coated evenly.
- Cover and Crock on low for 4-5 hours or until cooked through.
- Remove chicken from crock and set aside.
- 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!)
- Serve the chicken with rice and top with the sauce from the skillet. Sprinkle with sesame seeds.
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A print friendly page option would be wonderful.
Right click on the picture of the chicken dish and you can select “PRINT” .
Sorry, didn’t see it. The print on this page is so small I can barely read it.
Teri, if you hold down the ctrl key and if you have a scroller on your mouse and roll it forward it should make the font larger for you! Happy Crocking!
This was awesome!! My family loved it and it’s so easy!
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.
Hi Cindy, so glad it was a hit, as it is so good and full of flavor… Since your family loved it, I would definitely either 1 1/2 times the recipe or double the recipe, and if you do, do it with everything, that way you get all the flavor! Thanks you and Happy Crocking!
It would be so nice to have a SAVE button . Or a PIN button to add to pinterest .
Celesta each of my recipes have a pin button under each picture, as we are also on Pinterest. Also under “Share and Enjoy” on each page there is a print friendly option for you. 😉
How long would you need to cook if you use frozen chicken breasts?
Jenna you should only have to add 1 – 1 1/2 hours if it were frozen.
Is it really 50g of protein?
Erin I just double checked the nutrition facts and that is correct!
I don’t have the Worcestershire Sauce at the moment, is there anything else I can use to replace it?
Marlya if you have some steak sauce, you can mix it with a little soy sauce or white vinegar. Hope this helps you!
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.
Michelle all of the serving sizes of the recipes are in the upper right hand corner of each page. But happy to share this one serves 4! 😉
Please post crock size with all your recipes – thank you!
I don’t always post a slow cooker size, as some recipes may be doubled or even cut in half, and I want everyone to enjoy recipes with the size of slow cooker they have. Thanks for posting…
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.
Hi Bob I had to do some research but found that a substitute needs to have a salty flavor, and it was recommended to use a chick pea-based miso that is available from South River Miso and they say it works well. But please check it out, and make sure it is something you would want to use, as I have not used this product at all. You can also go online and get a recipe for a substitute soy sauce, and that I have done before. Hope this helps! 😉
Or either the Worcestershire sauce.
A good substitute for Worcestershire sauce would be a steak sauce with a little white vinegar, but not sure that would lower the sodium that much? 😉
Thanks for your help, Jenn. This recipe looks too good not to try.
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?
No Michelle I have not, but the citrus will still make it good!
Tried it today and I absolutely loved it, will see in few hours if husbands likes it also. THANK YOU!!!
Sounds good with positive reviews so trying it today!
Do you slice the chicken up or put in whole chicken breasts?
Hi Liz, If you are using the breasts you can do it either way, which ever makes it easier for you. 😉
I used chicken breasts. Should I just shred them when finished cooking?
It is really up to you, you can shred them or you can cut them in strips, chunks, however you would like them. Make all these recipes your own… that is the fun of cooking, as we each like things a little different. Thanks for the question, and Happy Crocking!
Can I use ground ginger instead of the fresh grated ginger? Thank you!
Bobbi you can, with that said a work of advise is that ground ginger is more intense than fresh grated ginger, so be careful not to add too much! Enjoy!
How much would be enough do you think?
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!
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.
Never bought fresh grated ginger. Where do you buy it at? Thanks so much and MERRY CHRISTMAS.
Hello Diana, I find ginger in the grocery store, usually on a higher shelf above the vegetables. Hope this helps, but you can also ask your grocer! Happy Crocking!