+

Slow Cooker Asian-Style Chicken Thighs

Ingredients (11)

  • 1 cup reduced-sodium tamari or soy sauce
  • 2 cups low-sodium chicken broth
  • 3 tablespoons dark brown sugar
  • Finely grated zest of 1 orange
  • 2 star anise pods
  • 2 cinnamon sticks
  • 1 tablespoon finely grated fresh ginger
  • 6 large skinless, bone-in chicken thighs (about 2 1/2 pounds)
  • 3 tablespoons cornstarch
  • 1/3 cup dry sherry
  • Steamed rice, for serving
Try Amazon Fresh
Nutritional Information
  • Calories502
  • Fat32.27g
  • Saturated fat8.74g
  • Trans fat0.16g
  • Carbs15.68g
  • Fiber1.48g
  • Sugar6.87g
  • Protein36.73g
  • Cholesterol185.22mg
  • Sodium2560.82mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Slow Cooker Asian-Style Chicken Thighs

The versatile combo of tamari (or soy sauce), fresh ginger, orange zest, brown sugar, star anise, cinnamon, and sherry forms both a cooking and flavoring medium for chicken thighs on the bone in this incredibly easy slow cooker recipe. A final thickening with cornstarch, a bowl of steamed rice, and dinner is done.

Tips for Chicken

Instructions

  1. 1In the crock of a slow cooker, stir together the tamari or soy sauce, chicken broth, brown sugar, orange zest, star anise, cinnamon, and ginger. Add the chicken, making sure to submerge it in the liquid. Cover and cook on the low-heat setting for 4 hours, or until the chicken is soft and nearly falling off the bone.
  2. 2Use a slotted spoon to transfer the chicken to a warmed serving platter. Cover loosely with foil and set aside.
  3. 3Pass the cooking liquid through a medium-fine strainer into a saucepan. Turn the heat to medium-high. In a small bowl, whisk together the cornstarch and sherry until you don’t see any lumps. Using a wooden spoon, immediately stir this slurry into the cooking liquid and bring to a boil. Cook, stirring frequently with the wooden spoon, until the sauce thickens and reduces slightly, about 8 minutes. Spoon some of the sauce over the chicken on the serving platter and transfer the rest to a small serving bowl to pass at the table. Serve with steamed rice.
Load Comments

Recommended from Chowhound

The One Sure-Fire Way to Make Boxed Cake Mix Taste Homemade
How To

The One Sure-Fire Way to Make Boxed Cake Mix Taste Homemade

by Pamela Vachon | Once you know how to make boxed cake mix taste homemade, you'll be buying it all the time. Within...

17 Soup Recipes to Keep You Warm and Cozy
Recipe Round-Ups

17 Soup Recipes to Keep You Warm and Cozy

by Dan McKay | Winter can be a depressing time for some, especially if we aren’t spending it at the ski resort. Bitter...

5 Plant-Based Swaps for the Carbs You Crave
Guides

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...