Slow Cooker Ginger Chicken

Full of flavor and a great fix it and forget it meal this Slow Cooker Ginger Chicken is perfect all year long. An easy dinnertime recipe full of flavor the whole family will love.

I’m a sucker for using my slow cooker whenever I can, especially when it comes to the warmer months when I don’t have to turn on my oven.

But I do love slow cooker recipes all year long and this Slow Cooker Ginger Chicken is absolutely one of them. It is super easy and oh so flavorful.

This is one meal that is on rotation in our house monthly, we just cannot get enough. Serve it over some rice with a vegetable side and you are ready to go.

This is also great shredded up and used in wraps and sandwiches etc. So you can really choose how you want to go about eating this delicious recipe.

With ingredients that you can easily find in your refrigerator or pantry this comes together in no time! Also, it is not overpowering in flavor, nice and sweet with just a little spice.

This is a great family recipe and we have been making it for ours for years and we do not plan to stop anytime soon. Try it out and tell me what you think.

Some of my other favorite chicken slow cooker recipes we have on our site include: Slow Cooker Chicken Burritos, Sticky Slow Cooker BBQ Chicken and Slow Cooker Marsala Chicken Thighs.

WHY THIS RECIPE WORKS:

• This makes a hearty batch to feed a whole family.
• You can cook this on low or high depending on your time frame.
• Serve this over rice, as a sandwich or in wraps and more!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Light brown sugar
Lemon-lime soda
White vinegar
Garlic cloves
Soy sauce
Fresh ginger
Dark soy sauce, optional
Pepper
Chicken breasts
Cornstarch
Water
Scallions for serving

HOW TO MAKE SLOW COOKER GINGER CHICKEN:

1. In a small bowl whisk together the brown sugar, soda, vinegar, garlic, soy, ginger, dark soy, and pepper until combined.
2. Pour 1/4 of the sauce into your slow cooker. Place the chicken in the slow cooker and pour the remaining sauce on top, making sure the chicken is coated in the sauce.
3. Let this cook on low heat for 4-5 hours or high heat 2-3 hours. Or until the chicken is tender and an internal temperature reaches at least 165°F.
4. When it’s done cooking, take out the chicken and set it aside. In a small bowl whisk together the cornstarch and water.
5. Place the sauce in a saucepan over medium-high heat and thicken with the cornstarch slurry, streaming it in while whisking constantly until your desired thickness. I like to add half and check the thickness then add more if needed.
6. Serve the chicken over rice with extra sauce on top, and scallions for garnish, optional.

WHAT KIND OF CHICKEN SHOULD I USE?

For this recipe we like to use boneless, skinless chicken breasts. We feel like it gives a better outcome and are larger servings.

We have used chicken thighs in the past, soy can use 12 boneless skinless chicken thighs in place of the breasts if you’d like.

WHAT DO I SERVE THIS WITH?

We love to serve this over rice, it pairs well with the sauce soaking down into the rice so it brings the rice more flavor as well. 

We also like to serve it with a side such as broccoli or another vegetable to even out the plate. Broccoli is notorious for being a great pairing for Ginger Chicken so we love to use that.

Feel free to use whatever vegetable you have on hand to serve with this!

CAN I MAKE THIS INTO ANYTHING ELSE?

Like I stated before you can absolutely shred this chicken and make it as a sandwich or even a wrap. Or you can shred it and serve it over the rice itself.

We have done all these things and we think that it tastes great, so whatever you do I’m sure will be amazing.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days.

This can also be frozen, place in an airtight container and place in your freezer and it should stay good for up to 3-4 months.

Let defrost in the refrigerator and warm in the microwave or on the stovetop before serving.

TIPS AND TRICKS:

• The dark soy sauce is optional, it just adds a little more depth of flavor.
• Do not substitute the fresh ginger with ground.
• Chicken breasts are used but you can use chicken thighs if you’d like, see above on how to do that.
• This is great served over rice and is our go-to method.
• This can be cooked on low for 4-5 hours or high for 2-3 hours.
• You can freeze this recipe, see above on how to do that.

Wanting a recipe that you can set and forget but comes out perfectly tender and flavorful? You absolutely must make this Slow Cooker Ginger Chicken.

If you like this recipe you might also like:

• The Best Sweet and Sour Chicken
• Sticky Grilled Chicken Wings
• Chicken Lettuce Wraps

If you’ve tried this SLOW COOKER GINGER CHICKEN let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Rate this Recipe

Slow Cooker Ginger Chicken

5 from 2 votes

Course Main Course

Servings 6

Full of flavor and a great fix it and forget it meal this Slow Cooker Ginger Chicken is perfect all year long. An easy dinnertime recipe full of flavor the whole family will love.

Print Recipe

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Prep Time 5 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 5 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 cup light brown sugar
• ▢ ¾ cup lemon-lime soda
• ▢ ¾ cup white vinegar
• ▢ 4 garlic cloves minced
• ▢ 3 Tablespoons soy sauce
• ▢ 1 Tablespoon fresh ginger minced
• ▢ 1 teaspoon dark soy sauce optional
• ▢ ½ teaspoon black pepper
• ▢ 6 chicken breasts boneless, skinless
• ▢ 2 Tablespoons cornstarch
• ▢ 2 Tablespoons water
• ▢ Sliced scallions for serving

Instructions

• In a small bowl whisk together the brown sugar, soda, vinegar, garlic, soy, ginger, dark soy, and pepper until combined.
• Pour 1/4 of the sauce into your slow cooker. Place the chicken in the slow cooker and pour the remaining sauce on top, making sure the chicken is coated in the sauce.
• Let this cook on low heat for 4-5 hours or high heat 2-3 hours. Or until the chicken is tender and an internal temperature reaches at least 165°F.
• When it’s done cooking, take out the chicken and set it aside. In a small bowl whisk together the cornstarch and water.
• Place the sauce in a saucepan over medium-high heat and thicken with the cornstarch slurry, streaming it in while whisking constantly until your desired thickness. I like to add half and check the thickness then add more if needed.
• Serve the chicken over rice with extra sauce on top, and scallions for garnish, optional.

Notes

1. Nutritional value is for chicken only.
2. The dark soy sauce is optional, it just adds a little more depth of flavor.
3. Do not substitute the fresh ginger with ground.
4. Chicken breasts are used but you can use chicken thighs if you'd like, see above on how to do that.
5. This is great served over rice and is our go-to method.
6. This can be cooked on low for 4-5 hours or high for 2-3 hours.
7. You can freeze this recipe, see above on how to do that.

Nutrition

Calories: 435kcal | Carbohydrates: 43g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 836mg | Potassium: 922mg | Fiber: 1g | Sugar: 39g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

Nutritional Disclaimer

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