The vegetables in this slow-cooker chicken recipe are actually not cooked in the slow cooker itself, but rather in a pan using a quick stir-fry method. This way, the veggies remain crisp instead of overcooked, and pair nicely with the moist and flavorful chicken.
|Prep Time||30 minutes|
|Cook Time||4-8 hours|
- 1 tablespoon honey
- 3 tablespoons soy sauce low-sodium
- 3 tablespoons lemon juice fresh
- 2 tablespoons Asian fish sauce
- 1 tablespoon ginger fresh and grated
- 1/4 teaspoon crushed red pepper
- 1 1/2 pounds boneless skinless chicken thighs about 8
- 1 tablespoon coconut oil or avocado oil
- 3/4 pound snow peas trimmed
- 2 heads baby bok choy leaves separated
- 1 red bell pepper sliced
- 4 scallions cut into 2-inch lengths
- 2 cloves garlic thinly sliced
- 1/4 teaspoon black pepper
- In a 4- to 6-quart slow cooker, mix together the honey, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Once cooked, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
- Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with the black pepper. Serve with the chicken and drizzled with the cooking liquid.
Adapted from Real Simple