Crock-Pot Ginger Chicken Recipe

Slow Cooked Ginger Chicken Thighs

When you want to make a quick go-to Asian-flavored meal, stir fry comes to mind. But stir-fry involves a loy of chopping. Plus, although stir-fry can come together pretty quickly, it still requires time over the stove when you could be doing other things such as shuttling kids to practice, helping with homework or just relaxing from a long day.

Your Crock-Pot comes to the rescue. Combine a few choice ingredients in the cooker with boneless, skinless chicken thighs for a juicy, gingery meal that's satisfying when served over sticky rice. Steam broccoli, baby carrots or snap peas for the side, and you've got a complete meal that's both quick and tasty. Plus, the ginger gives off a heavenly smell to welcome you home.

The soy sauce offers seasoning and umami flavors; no need for extra salt. The honey provides a sweet element that's cut with the acidity of the lime juice. Overall, this recipe offers a balance of flavors that will please adults and kids alike.

Total Time: 6 hours | Prep Time: 5 minutes | Serves: 4


  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/3 cup unsalted butter, melted
  • 1/2 cup honey
  • 1 tablespoon grated fresh ginger
  • 1/3 cup soy sauce
  • 1 tablespoon lime juice
  • fresh black pepper, to taste
  • two scallions, minced


  1. Place the chicken thighs into the Crock-Pot.
  2. Stir together the melted butter, honey, grated ginger, soy sauce, lime juice and black pepper. Pour over the chicken thighs and mix to fully coat each piece.
  3. Cook on low for 6 hours. The chicken should be very tender and falling apart. It will shred easily with a fork.
  4. Spoon over rice to serve; top with a sprinkling of minced scallions.

To make a tablespoon of fresh, grated ginger, cut a piece from a root that's approximately 2 inches long. Peel it before grating. Use the back of a spoon and the rough outside shaves right off. Use the smallest holes on a grater.

If you don't have access to fresh ginger, substitute in a teaspoon of ground ginger.

If you prefer to use chicken breasts, chop them into bite-sized pieces before placing them in the slow-cooker. Chicken breast is a bit dryer than thighs, so it won't shred as readily. Breasts also have a slightly blander flavor; when you cut them into smaller pieces, more flavor can infiltrate each piece. Remember that chicken breasts will cook more quickly than thighs, so be careful to not overcook them or they will become dry.

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