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

  1. 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.
  2. 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.
  3. Serve chicken and sauce over rice topped with slaw, cilantro, and sesame seeds.


Image Courtesy of Brian Woodstock