Slow Cooker Asian Chicken & Greens

Prep Time: 15 min
Cook Time: 3 hr
Serves: 4

Yes, you can have a terrific Asian dinner without a lot of slicing, stir-frying or ordering in. Don’t hesitate to sub whatever vegetables you happen to have in your crisper. If they’re quick cooking like baby bok choy, snow peas or spinach; simply add for the last 5 minutes of simmering. Cook up some rice and dinner’s done!


8 bone-in skinless chicken thighs
4 breasts
1/3 cup (75 mL) soya sauce
2 tbsp (30 mL) cornstarch
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) hot garlic chili sauce
1 tsp (5 mL) ground ginger
1 cup (250 mL) baby carrots
1 small onion
1 green pepper, coarsely chopped
6 baby bok choy
1 cup (250 mL) snow peas (optional)


1 Turn slow cooker to high or low depending on how long you want to cook chicken. Place thighs, bone-side up, in the bottom. Stir soya with cornstarch, sugar, hot garlic chili sauce and ginger. Whisk with a fork to dissolve cornstarch. Pour over chicken.
2 Scatter carrots on top. Slice onion in half. Place flat side down on a chopping board and slice about ⅓-inch ( 0.8 cm) thick. Add, separating pieces as you add. Scatter with peppers. Gently press down on vegetables. Cover and cook for 3 to 4 hours on high or 5 to 6 hours on low. Then stir in bok choy or snow peas, if using. Cover and cook until done as you like, from 5 to 15 minutes. Serve over rice.