Gingery Slow Cooker Chicken with Cabbage Slaw
Recipe Courtesy of Country Living
Give your spring dishes a fresh pop of flavor with this ginger chicken that can cook in your slow cooker all day long, served alongside some tangy cabbage slaw.
1/4 c. apricot jam
2 tbsp. ketchup
1/4 c. soy sauce
2 tbsp. grated fresh ginger
2 lb. boneless, skinless chicken thighs, trimmed of excess fat
4 cloves garlic, chopped
1 medium onion, chopped
1 small red jalapeño pepper, chopped
1/4 c. unseasoned rice vinegar, divided
Kosher salt and freshly ground black pepper
1 c. long-grain white rice
1/4 small red cabbage (about 8 ounces), cored and thinly sliced
2 scallions, sliced
1 tbsp. chopped fresh cilantro, plus more for serving
1 tbsp. olive oil
Toasted sesame seeds, for serving
- Combine apricot jam, ketchup, soy sauce, and ginger in a 5- to 6-quart slow cooker. Add chicken, garlic, onion, and jalapeño; toss to coat. Cook, covered, until chicken is cooked through, 3 1/2 to 4 1/2 hours on high or 5 1/2 to 6 1/2 hours on low. Transfer chicken to a plate and shred using two forks; return to slow cooker. Stir in 2 tablespoons rice vinegar. Season with salt and pepper.
- Twenty-five minutes before serving, cook rice according to package directions. Toss together cabbage, scallions, cilantro, oil, and remaining 2 tablespoons rice vinegar in a bowl. Season with salt.
- Serve chicken and sauce over rice topped with slaw, cilantro, and sesame seeds.
Image Courtesy of Brian Woodstock