Slow Cooker Chinese Chicken
Tender, bone-in chicken thighs slow-cooked in a sweet-salty-tangy sauce of hoisin, plum sauce, soy sauce, fresh ginger, and lime. Five ingredients, one slow cooker, and a payoff that tastes far fancier than the effort it took.
Servings: 4
Calories: 351kcal
Cost: $10–$12
Equipment
- Slow cooker (crockpot)
Ingredients
- 3 pounds chicken thighs bone-in, skin removed
- 1/4 cup hoisin sauce
- 1/4 cup plum chutney or plum sauce
- 1/4 cup low sodium soy sauce
- 1 medium piece about 2 inches fresh ginger root, peeled and thinly sliced or grated
- Juice of 1 whole fresh lime
- 3 tablespoons cornstarch
Instructions
- In a bowl, whisk together the hoisin sauce, plum sauce, soy sauce, ginger, lime juice, and cornstarch.
- Add the chicken thighs and turn to coat well in the sauce.
- Transfer everything, chicken and sauce, to the slow cooker.
- Cover tightly. If your lid doesn't seal well, cover the opening with foil or heat-resistant plastic wrap before adding the lid.
- Cook on Low for 5–6 hours. Do not lift the lid during cooking.
- Serve over rice, spooning the sauce generously over the top.
Notes
Bone-in, skin-off thighs are the way to go here. Boneless thighs work too, but check for doneness closer to the 4-hour mark.
Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
No hoisin substitute recommended; it's essential to the flavor. Tamari can replace the soy sauce for a gluten-free version.
Nutrition
Calories: 351kcal | Carbohydrates: 23g | Protein: 42g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 194mg | Sodium: 1137mg | Potassium: 645mg | Fiber: 1g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
