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.
Rate this recipe!
| Prep Time | 30 minutes |
| Cook Time | 4-8 hours |
| Servings |
servings
|
Ingredients
- 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
Ingredients
|
Rate this recipe!
|
Instructions
- 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.
Recipe Notes
Adapted from Real Simple