Slow Cooker Ginger Chicken Recipe

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

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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 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 this Ginger Chicken out and our Chinese Chicken Recipe tell me what you think.

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

• 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

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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.

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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 garlic ginger chicken so we love to use that.

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

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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.

ANY ADDITIONS?

I’ve always got a few tricks up my sleeve!

• Sprinkle sesame seeds for a nutty crunch in this garlic ginger chicken.
• Add green onions for a fresh, zesty ginger flavor boost.
• Mix red pepper flakes for a spicy savory sauce kick.
• Include fresh cilantro for a herby Chinese dish twist.
• Drizzle sesame oil for a rich, aromatic delicious sauce.
• Toss bell pepper chunks for a colorful stir fry vibe.
• Stir lime juice for a tangy sticky brown sauce zing.
• Garnish with chilli powder for bold heat in this complete meal.
• Add white beans for a hearty main dish texture.
• Top with crushed peanuts for a sticky goodness finish.

ANY SUBSTITUTIONS?

Feel free to change things up as much as you want. It’s your recipe now!

• Use boneless chicken thighs instead of boneless chicken breasts for juicier dark meat.
• Swap soy sauce with coconut aminos for a lighter savory sauce.
• Replace white vinegar with rice vinegar for a milder Chinese restaurant tang.
• Use canola oil or avocado oil instead of vegetable oil for the sticky glaze.
• Substitute light brown sugar with maple syrup for a sweet sticky brown sauce.
• Swap lemon-lime soda with ginger ale for a ginger root boost in this great recipe.

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

FREEZER: 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.

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

If you’ve tried this 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!

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5 from 2 votes

Slow Cooker Ginger Chicken

Author Dana DeVolk

Prep: 5 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 5 minutes mins

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.

Servings 6

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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

Nutrition Disclaimer

Course Main Course

Cuisine American

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